Arisi paruppu payasam prepared with moong dal, raw rice, jaggery, coconut and cashew nuts. This payasam is easy to make with simple and healthy ingredients. You won’t go wrong with this payasam and it is perfect for family get together or for any festivals. Arisi paruppu payasam is one main recipe made during festive occasions by my mom and also every Friday on Tamil month Aadi and Thai. It tastes divinely making perfect for celebrations. Arisi paruppu payasam is made using raw rice, moong dal some people add chana dal also. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. This payasam tastes similar to sakkarai pongal but the consistent is differ. The addition of coconut milk gives a very nice taste and flavor to this but here I’m not using because this is a very easy version of it. Arisi Paruppu Payasam is a good alternate to the regular Paruppu payasam to make on special occasions. For another variation of rice payasam use condensed milk or palm jaggery. In addition to enrich this payasam we can make many alterations like adding saffron, resins, ghee roasted coconut shreds. Finally, the combinations are giving delicious taste.
Watch Arisi paruppu payasam recipe in Tamil
Arisi Paruppu Payasam Recipe | Payasam Recipe | Dal Payasam
Ingredients
How to make Arisi Paruppu Payasam
-
Firstly, dry roast the moong dal till aromatic.
-
To the same pan add raw rice.
-
Roast in medium flame till both become slight golden in colour.
-
Transfer in to the bowel and wash twice.
-
Soak them for 10-15 minutes.
-
Take powdered jaggery in heavy bottom vessel.
-
Add little water to make them dissolve.
-
Boil until the jaggery dissolved in water. No need for any string consistency.
-
Decant the soaked water from rice and dal.
-
Transfer-soaked rice and moong dal into mixie jar.
-
Add fresh grated coconut in to it.
-
Grind them all in to coarse paste with little water.
-
Take a pan heat with 4-5 cups of water for ½ cup of rice and dal.
-
Once start boil add roughly ground rice and dal.
-
Keep on stir on a low flame to avoid stick at the bottom.
-
Add cardamom powder ( to make powdered cardamom, mix with little sugar and grind nicely in mixie).
-
Add jaggery water through sieve to eliminate dust particles.
-
Do continuous stirring and cook for another 5 minutes in low flame.
-
Add pinch of salt to enhance the taste.
-
Boil until reach required consistency (Not to thick and not too thin).
-
Heat the pan with ghee to roast nuts.
-
Add split cashew nuts and roast till reach slight brown in colour.
-
Add these in to payasam.
-
Very delicious rice and moong dal payasam is read to taste.
Note
- Roasting the rice and dal in ghee lends a nice flavour. But for a quick version it can be used directly.
- Pressure cooks the rice-dal thoroughly and mash it well, to get a creamy rice dal payasam.
- Adjust jaggery as per sweetness required.
- For a delicious taste, 1/2 cup of coconut milk can be added at last.
- This payasam thickens with time, so adjust with warm milk before serving
