How to make Pachai Parpu Payasam - Green gram payasam.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless , Coconut Milk (नारियल का दूध)

Cuisine : Kerala

Course : Desserts

Pachai Parpu Payasam Recipe Card

Pachai Parpu Payasam

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pachai Parpu Payasam Recipe

  • Split green gram skinless  110 grams

  • Coconut Milk 1

  • Coconut milk,thick 4 tablespoons

  • Milk 4 tablespoons

  • Sugar 60 grams


Step 1

Soak the moong dal overnight. Simmer in plenty of water over a low heat until soft (15-20 minutes). Split open the cardamom and discard the pod. When the moong dal is soft, drain the water.

Step 2

Add the coconut milk, sugar and cardamom seeds. Cook for another 10 minutes. Add milk and bring to a boil. Take off the heat and serve hot.