Paruppu Pradhaman

                            Wishing you all a Happy Onam. 

Pic courtesy: Google

Onam is the harvest festival celebrated in Kerala. It is a secular festival celebrated across people of all religions and castes. Two things I love about Onam is the pookalam and Onam Sadya. Pookalam is a multi-coloured floral decoration on the ground in the front of their home. Sadya is an elaborate feast served on banana leaf.  The thing that I love about sadya is the sweet dish which is pradhaman be it ada(rice flakes) or chakka(jack fruit).  But due to non availability of both, I decided to make Kadalai paruppu/Bengal gram Pradhaman.  Since it is cooked in coconut milk, it just adds loads of flavor and lends velvetty texture. Do try this and I am sure you will fall in love with this... Happy Cooking...

The following recipe serves 2

Ingredients:

Bengal gram - 1/2 cup
Jaggery powder - 1/2 cup(according to taste)
Cardamom powder - 1/2 tsp
Coconut milk (first pressed) - 1/2 cup
Coconut milk (second pressed) - 1/4 cup
Cashew nuts - 10 - 12
Ghee - 1 tbsp

Method:

Heat a kadhai and add ghee. roast cashew nuts and keep aside.

Dry roast bengal gram until brown. 

Pressure cook the dal with about 2 cups of water for about 2 - 3 whistles in low - medium flame. See to it that dal is cooked but not mushy.

Add a little water to the jaggery powder and melt it. We are not looking for any string consistency. Sieve to remove impurities.

To the jaggery mixture add the cooked dal, cardamom powder and mix well. Cook for about 8 - 10 minutes. 

Add second pressed coconut milk and cook till the mixture comes together.

 Finally add first pressed coconut milk and cook. Do not boil as the milk may curdle.

Heat a kadhai and add ghee. roast cashew nuts and keep aside.
Dry roast bengal gram until brown. Pressure cook the dal with about 2 cups of water for about 2 - 3 whistles in low - medium flame. See to it that dal is cooked but not mushy.
Add a little water to the jaggery powder and melt it. We are not looking for any string consistency. Sieve to remove impurities. To the jaggery mixture add the cooked dal, cardamom powder and mix well. Cook for about 8 - 10 minutes. 
Add second pressed coconut milk and cook till the mixture comes together.  Finally add first pressed coconut milk and cook. Do not boil as the milk may curdle.
Garnish with roasted cashew nuts and serve hot/warm.

Shruti’s ‘Sweet Celebration’ Event 

Cutchi kitchen


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Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
Lets cook with coconut


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