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
