Parippu Pradhaman ( Split green gram payasam)

This is a much awaited item for our ‘Onassadya (Onam feast).

Ingredients

1 cup (100gms) Split green gram (mung) with skin, roasted till it turns light brown ad gives out nice aroma

50 gms Sago, soaked in 1 ½ cups water for 10 minutes

300 gms Jaggery

2 ½ cups grated coconut, add water and extract 2 cups coconut milk

½ tsp cardamom powder

1/3 tsp dried ginger powder (optional)

1 tbsp kismis(raisins)

To season

1 tbsp ghee

1 tbsp broken cashews

A few curry leaves

1 tbsp coconut pieces (optional)

Instruction

-          Wash and clean the roasted green gram and soak in 2 ½ cups of water for 15 minutes. Pressure cook it for 8 minutes. Let it cool and then open.

-          Keep the jaggery with ½ cup water on medium flame.

When it dissolves totally, sieve it to remove any impurities and add it the cooked green gram.Let it simmer on low flame for about 8 minutes. Stir in between to avoid it sticking to the bottom of thevessel.

-          Meanwhile, cook the soaked sago on low flame, stirring in between for about 6 minutes when the pearls will turn partly transparent. Keep covered for ten minutes. 

Add this to the green gram jaggery mix along with kismis  and stir in.

-          After five minutes, add the coconut milk, cardamom powder, dried ginger powder and stir. 

Remove from flame after two minutes

-           Heat the ghee and add the curry leaves, cut coconut pieces and broken cashew nuts. 

When the cashews turn light brown, add the whole thing to the payasam. It is ready to be served.