Kadalapradhaman

Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:

• Channa daal(kadala parippu) -1 cup
• Gaggery -2 cup
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thin coconut milk - 2 cup
• Thick coconut Milk - 1 cup
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Dry Ginger powder(chukku podi)- ¼ tsp
• Cardamom powder - ¼ tsp
• Raisin -2 tbsp
• water - ½ cup

PREPARATION METHOD:

• Cook Daal in a pressure cooker.
• Mash the Cooked daal.
• Put 2 tbsp ghee in a pan.
• Add mashed daal in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to daal and saute it. 
• Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
• Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
• Turn off the stove.
• Heat the remaing ghee in a pan.
• Fry coconut cut in brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Recommended Combination: Serve with Pazham and Pappadam.