Authentic Tamil Nadu Tuticorin Kadalai Paruppu Payasam with Warm Mini Appams
A rich and comforting South Indian dessert made with split chickpea lentils, coconut milk, and jaggery, delicately scented with cardamom.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Rinse the chana dal thoroughly and soak it in warm water for 30 minutes, then drain.
2
Pressure cook the soaked chana dal with 2 cups of water for 4 to 5 whistles until soft but not mushy.
3
Mash a small portion of the cooked dal lightly to help thicken the payasam consistency.
4
In a heavy-bottomed pan, melt the jaggery with a quarter cup of water, strain to remove impurities, and set aside.
5
Add the cooked dal and thin coconut milk to the cleaned jaggery syrup and simmer on low heat for 10 minutes.
6
Stir in the thick coconut milk, cardamom powder, and dry ginger powder, heating through gently without letting it boil.
7
In a separate small pan, heat ghee and golden-fry the cashews and raisins until plump.
8
Pour the fried nuts and ghee tempering into the payasam and mix well.
9
Serve warm in small bowls accompanied by warm, soft mini appams for dipping.
Ingredients
1 cup chana dal (split chickpea lentil)
1 cup grated jaggery
2 cups thick coconut milk
1.5 cups thin coconut milk
3 tablespoons ghee
1/4 cup cashews
2 tablespoons raisins
1 teaspoon cardamom powder
1/2 teaspoon dry ginger powder
12 mini appams for serving
*This AI-generated recipe may contain inaccuracies.