Sunday, January 13, 2008

Parippu Pradhaman/Payasam to celebrate swimming in crocodile pool!

Over an year ago, I was chatting online with my very close friend LJ and as the habit goes we got into a philosophical mood contemplating on things which we have no control over or discussing about dreams and future ventures or pondering over things which we did not pursue and that day also we chewed over many such aspects and somewhere she reminded me of that story of the rich man and his party around the crocodile pool. Am sure most of you have heard this story where the rich man throws a party at his house around a crocodile pool and somewhere in the middle of the party, he poses a challenge to his invitees asking them to swim across the crocodile pool, to receive a great offer. As everyone stands there astounded, someone jumps into the pool, swims through the pool, wrestling with those crocodiles around and reached the other side and everyone crowds him and asks “How did you do it?” and the guy answers,” Someone pushed me in !!!!!

Almost after two weeks or so, after this chat with LJ, I saw myself in a similar pool but unlike the guy in the story, I knew who pushed me into it, none other than my CJJ who created a BlogSpot for me, when he saw me glued to the monitor, admiring all those food bloggers out there and the creative element embossed in the whole thing and not trying out or cooking any recipes from there. I was not at all confident and had my own doubts about maintaining such a place, especially with my track record of not sticking to any hobby for more than a month or so. But now when I look back, I think that was a very clever move from CJJ’s side, as I saw myself trying more recipes and delicacies and also diverting my creative energy into a humble place like this. But the pool I was pushed into was one of very talented and creative group of bloggers in general, instead of crocodiles :D I went through the initial phase of infatuation, then the obsession, honeymoon period and occasional short breaks and here I am, for the first time in my life, still continuing a hobby I was pushed into a year back!!!!

My very first post, written exactly an year ago, was concluded like this:” I don’t know how far I will be able to sustain this new found interest in blogging but as long as I have a bulldozer behind me, yes my CJJ, I will be sharing some of my experiments from the kitchen...and I start my first one here, raising a toast to my parents, my CJJ and to all of you, my friends !! “ CJJ is still the bulldozer, my technical and photography support, and my family, including the one I married into, have been giving me all the support and help they can and my mother being the main contributor and tip provider of most of my recipes, and my great critic as well; but let me tell you, if I have kept this place for one year, all that credit goes to this gracious and wonderful blogging community around me and each of my readers, who gave me continuous encouragement and showered words of appreciation and lovely feedbacks. I am 101% certain that I would have wrapped up this place long back , had YOU not come back to me with that feedback and support.

It has been a great year, knowing a wonderful community, making a handful of good friends, exploring my interests, polishing my skills, learning about various cuisines and last but not the least, bringing variety to our dining table thanks to all those talented bloggers out there! When food bloggers tickled my palette, my non-food blogger friends made me laugh with their wit and humour. Some of you inspired me …some helped me relax. I may not have seen your faces or listened to your voices, but some out there are very close to my heart and I feel a nice rapport with many of you through the little notes and chats we share through the comment section. Let me admit, there were times I wished some of you were staying close to me in the same town!!!!

I have learnt a lot in the last one year and also I would like to thank all those who have come here, read my stories, shared your stories, appreciated me , gave constructive feedback and moreover, tried the recipes from my humble blog and left feedback here. And for all those anonymous readers and those who gave search for “mishmash beef stew ..mishmash fruit cake…mishmash wedding cookies……mishmash chicken roast…..” , and tried out these recipes, “THANK YOU” :)

Let me wrap up this anniversary post the traditional Kerala style, with a traditional dessert :) Parippu Pradhaman/Payasam is a traditional sweet lentil pudding, served as part of sadya, a grand feast, a vegetarian meal served on a banana leaf, as part of any auspicious occasions like marriage, child-birth, birthday celebrations, house-warming ceremonies or marking any happy occasions in Kerala. This is one of my favourite traditional desserts and at my father’s place, it was prepared in a big Uruli, a wide mouthed bell metal vessel (shown in the pictures) and I remember my aunts stirring it with a Chattukam, a heavy brass spatula and this process is called ”Payasam Verakal/varattal”. The thought of crushing Pappadam (Indian wafers) squishing ripe bananas onto the Pradhaman/payasam served on a banana leaf itself is enough to make my mouth water to sail a ship ! To view a picture of traditional sadya, click here and read more here.

Ingredients for Parippu Pradhaman/Payasam OR Sweet lentil Pudding:
  • ½ cup Cherupayar parippu/split Moong dal/ dried yellow split dal of green gram
  • 1 ½ cups water
  • 1 cup melted and filtered black/brown Sharkkara/jaggery, medium-thick consistency
  • 1 cup thin coconut milk/Monnaampaal
  • ½ cup semi-thick coconut milk/Randaampaal
  • ½ cup thick coconut milk/Thanipaal
  • 1tbsp ghee + 1 ½ tbsp ghee
  • A handful of cashew nuts
  • A handful of thin & small coconut slices/Thangakothu
  • 3 whole cardamoms crushed
  • A small pinch of salt
  1. Heat a pressure cooker and dry roast the Cherupayar parippu/Moong dal/dried yellow split dal, till it is hot to touch and add 1 ½ cups of water and cook till it is soft. (Note: You may use your convenient method to cook dal)
  2. Once the steam and the sizzling sound goes off, open the cooker and mash the dal with the back of a spoon, to the consistency of a baby food.
  3. Heat a big saucepan/Kadai or Uruli; add the mashed dal and the melted and filtered sharkkara/jaggery together, with a small pinch of salt, in low heat, till it turns into a thick and almost dry consistency. You need to keep stirring to avoid this mixture sticking to the bottom of the pan. When it reaches the required consistency, add a tablespoon of ghee and blend everything together and turn off the stove. (Note: At this stage , once it cools down and comes to room temperature, you can refrigerate the whole thing for a long time, even up to an year; but please keep in mind that its refrigeration life depends on how well you have “varatti/veraki”- the dal, meaning how well you have made the dal+jaggery mixture into a thick and almost dry consistency)
  4. At this stage, add a cup of thin coconut milk/Monnaampaal, stir well and then let it boil, in low heat. When it is boiling add the ½ cup semi-thick coconut milk/Randaampaal and bring it to a boil and when it is boiling fully, pour the ½ cup thick coconut milk/Thanipaal and again bring it to a boil; add the crushed cardamoms , stir well and then switch off the stove.
  5. In another small pan, heat 1½ tbsp ghee and fry some broken cashews and keep aside; fry some small coconut slices/Thangakothu, till its turns golden brown in colour and pour everything, both the broken cashews and coconut slices, including the leftover ghee to the Payasam/Pradhaman and serve warm after 30 minutes.
Note: Parippu Pradhaman/Payasam has a general tendency to thicken once it rests for sometime and hence, even-though the Pradhaman/Payasam may look more liquid-y at the end of the preparation, the 30 minutes resting window is enough to get its semi-thick consistency. Also note that the taste of the Pradhaman/Payasam is purely dependent on the Sharkkara/jaggery – coconut milk proportion and hence go generous on the latter but use jaggery according to your sweet tolerance. Coconut milk is a significant ingredient in enhancing the taste. The above measurement is as per our family’s taste preferences; feel free to adjust the proportions. This tastes better if you are using freshly squeezed coconut milk but canned coconut milk, diluted with water, is also good. Also, I used canned coconut milk and hence those who are using freshly extracted coconut-milk, should be going for more quantity as the consistency differs; hence make changes accordingly as coconut-milk is the taste enhancer here. Adjust the number of crushed cardamoms based on its strength. Some home grown ones are quite strong. As I noted earlier, you can stop at the third stage and refrigerate it for a long time and complete the 4th & 5th steps when it is needed. Again the colour of the payasam is dependent on the colour of the sharkkara/jaggery you use; so make sure that it has that rich dark brown colour.

I wish this post was more than a virtual one to share a cup of Parippu Pradhaman/Payasam with you all !

This goes to RCI-Kerala, hosted at Currybazaar and Susan’s My Legume Love affair.

I know this was a mile long post, but those who know me got it right, “yeah….I cant help it!” :)

UPDATE: For Sadya recipes check out SADYA VIBHAVANGAL - Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !


No part of the content ( articles, photographs, recipes) of this blog may be reproduced without my written permission.Copyright © 2007-2010 All rights reserved.


  1. Congratulations Shn on a wonderful year.... You manage to add a little more brightness to our Sundays with your cheerful posts and beautiful pictures... wish you many many more years of blogging glory...

  2. Congrats on completing a great year!
    Love parippu pradhaman and you make it look so good.

  3. A sweet pool of success! Thanks, Shn, for the beautiful entry!

  4. Hi shn u have completed a wonderful year by presenting soo many yummy recipes..congrats dear!!!u r making us also happy shn...Keep going..Our support will be always there for u..

  5. love parippu pradhaman..tho has been waay too long since i have had it...and congrats on one year of blogging!

  6. Congratulations, dear Shn, for the blog anniversary! CJJ did the right thing :). Thanks for the lovely posts and beautiful stories. Looking forward to many many more :).


  7. Congratulations ! You have a beautiful blog. I love this payasam and kudos to CJJ for pushing you to create this blog

  8. Three cheers for pushers :-D
    I am glad you didnt give up. Continue blogging for many years to come Shn.

  9. Congrats on this one year ! Very much looking forward to seeing more posts with yummy recipes !! Parippu payasam is a favourite one in our family too.

  10. Congrats on being 1 year..Your post has alwys been awaited every monday :))

  11. Hi Shn,

    Congrats on ur blog anniversary.Indeed, its a great job!!!Its so nice to read ur posts and to see the lovely pics of mouthwatering dishes...I have been a anonymous reader for quite sometime..but today I felt I should let you know what good job you are doing.. Keep it up and we hope see and hear more from you.

  12. congrats on this landmark..I must say CJJ did a good job at it pushing you into blogworld..uh he gets to eat all these!! ;-P

    you are a unique food blogger effortlessly belnding home stories with actual recipies ..thats what makes your blog special..and not to mention some real professional photos from I should give a lot of credit to him as well..

    as always the paysam was a nice idea to celebrate the landmark

    once again a big congrats...

  13. YOU DID IT;) congrats mishy for completing one year:) u make me get up early on sunday mornings for ur cheerful notes and beatiful creations. so i hope u do stick to blogging for many more years for all us crocodiles... he he he....

  14. Dea Shn,please do convey my thanks to CJJ for that push...otherwise we would have been deprived of a's wishing you many more wonderful years of blogging....and love that pudding :-)

  15. Congratulations dear on a wonderful!
    Parippu pradhaman adipoli..vayil titanic oodikkan ulla vellam unde.
    Appo ente blog anniversary aakarayi,alle?Thurumbedukkunna oru blog de anniversary aakum athe...

  16. Isn't it a great way to celebrate o,e year with this payasam
    Well if CJJ didn't had pushe you, i would not have made that wonderful delicious christmas cake ;-)))

  17. enjoyed your mile long post!congrats dear!and to your dear cjj. he needs a good applause for the photography part! your blog is really unique i must say! and one more round of applause to cjj.
    parippu payasam is a wonderful way to celebrate this anniversary! loved this anniversary post! wish this was not a virtual payasam! i have a pond in my mouth that crocodiles can swim in!
    take care !... waiting for more of your creative inputs!

  18. Congratulations!!!! Looking fwd to many more lovely recipes and pictures from you! the payasam looks yummy... love the picture

  19. Congrats on completing one year. Your blog is such a treat to visit.

  20. Congratulations on completing one year. Its bcs of people like you who do not give up, that we get such delicious recipes to drool over and try out.

  21. Congrats on completing one fabulous year of mouthwatering posts and great pics. This pradhaman is my husband's favorite. Yours looks heavenly.

  22. Yeah, you can't help it and we can't help you - help making you a habit, I mean. May you continue to blog for long with your lovely stories and lovely pix! Congratulations!

  23. Congrats for one year of blogging....I must say that u have a very natural talent of composing ur thoughts with recipes....and making it a really interesting write up ....i am regular reader of your blog and hardly comments bad for that....keep u p the good work..


  24. congratulations to you and your beautiful blog. what i would ive for a bowl of hot pradhaman right now? even if i am full, i can never turn down pradhaman.

  25. Congratulations on blogging for a year! Hope to see your blog grow even more with variety of recipes.
    I love the pot and the recipe is absolutely great. :-)

  26. i absolutely love any kind of pradhaman!!! this ones just wonderful!!

  27. Congratulationssss !!!! Thanks to CJJ for giving the blogworld such a talented cook, fotographer, writer all rolled into one !

  28. Congrats on Mishmash 1st Birthday...

    "The thought of crushing pappadam, squishing ripe bananas in the payasam served on a banana leaf".. such sinful thoughts!!..if am correct even pickle forms part of the combo...with my limited student utensils i am cannot make this..but with words like those mentioned above, i feel like i have already had 2 servings.

  29. Sweetie, can you feel it? can you feel it? I am sending you tight, loving hugs :) It has been such a pleasure getting to know you this past year and I want to congratulate you for an outstanding job. I hope you have taken the time to look back at some of your exemplary displays in the food you made, the thoughts you shared and the stories! Oh-my-gosh, girl, you, as we say in the radio business, can paint pictures with words! So many times you have transported us to various places in your life. Thanks for letting us in.

    Sincere congratulations my friend and here's to another year of blogging. Please share my love with CJJ because if it wasn't for him being the bulldozer, look at what we would have missed. Look at what I would have missed - a dear friend.

  30. Hi,
    I have been reading your blog now and then, but never actually tried out anything coz I'm one of those confirmed non-cooks(for want of a better word).But decided to do something different this year and tried out your Beef verratiyathu recipe. Ugran aayiroonnu!!! absolutely out of this world per my family also. Even though in good old boring delhi I had to try it out with mutton instead of beef...thanks a lot am going to try out a new recipe every weekend now...Thanks to you and CJJ (for being your bulldozer)

  31. Congratulations Shn on completing a year,Happy birthday Mishmash!

    Your blog is really a class apart Shn.,I have thought about it several times you know that you would be a great asset to the company you work for (nothing much to do with the food part of it here)But each post is so detailed,you take the pains to cover all the tiny details painstakingly.It reflects on your personality.Thats one quality I admire the most in you and your blog.Great work Shn

  32. Congrats dear!
    Engane ithrem color kitty, payasathinu? adipoli!!!

  33. Congrats and thank you. Your "roast chicken with kuttanadan touch" was quite the hit at our Thanksgiving dinner.

    Your recipes compete with your stories for attention and make the whole experience more enjoyable.

    Hope you continue to provide many such stories. Thanks again

  34. Dear Shn

    You blog is amazing. I have tried your chicken roast and meen pollichathu ...lovely. Do you know how to make fish mappas?


  35. I never had this dish in my life Shn ! and yours is lookng so tempting , presentation is very good too ! thanks for sharing dear.
    Congratulations to you on blog anniversary ! I am sure there are many more to yet celebrate with the blog :)
    Stay tuned...

  36. congrats and nie payasam recipe

  37. Congrats on completing a year..
    I have never commented before, but I have tried 3 or 4 recipes (fruit cake, praline cake, etc) of yours and they have all come out very well.. I am one of your anonymous fans.. Thank u..

  38. And we have learned so much from you, Shn. You're a lovely blogger, in every sense.

  39. Happy 1st Blog Anniversary, SHN! Like you said, I am in the initial phase right now, let's see how far it goes!! You have a beautiful blog. Keep blogging. I will keep reading...Best wishes

  40. Congrats Shn on the successful completion of one year...though our association has not been very long but I feel pretty connected to you...
    You are not only great and creative in the kitchen but the same as a person too....Thanks for all your encouraging words in my blog always...It sure means a lot ...
    Wish you many more years of successful blogging!! Cheers!!


  41. The kuttandan beef roast was a big hit in my house! I made it when my mom was out. So a big thanks from ze menfolk in my house :) I am guessing you are from Alapuzha side right?

  42. Happy Anniversary! I am glad I discovered your blog and hope to try more recipes soon.
    I also love your attention to the presentation of the food. Lovely photos.

  43. *hug*!

    Congratulations, Shn! Love your blog, the fabulous cakes, your writing, everthing!

    And the pradhaman looks delicious :)

  44. Dear Friends and Readers, I am really touched by the love and friendship you have shared here ..You all have a sweet way of making someone feel special ........Needless to say that this is the support and encouragement that makes me think about my next post every other week :)

    Sig, I am quite happy to find someone like you over the web who has got so much of passion and experience with food! Thanks a lot :)

    Tbc, thank you dear..I wish I could share it with you online!

    Susan,I am glad finally I could send something for one of your events :)

    Chithra, you re a very sweet girl and so is your comments :)

    Rajitha, Thank you :) Well, you can prepare the dal +jaggery part and refrigerate,so whenever you have that craving for this payasam, its easier to take out some of it and add coconut milk and gobble up :)

    Musical, thanks a lot for taking time from your tight schedule and dropping few lines on this made me feel special :)

    Shankari, thank you so come I am not able to access your blog sometimes?

    Ashwini, Thank you so much and it means a lot as I always admired the simplicity of your posts and the way you make your food appealing :)

    Nags, come over :)

    Pravs, thanks for being such a great friend and supportive :)

    Rachel, I did receive your first comment and I was really flattered and gratified at the same time. that message meant a lot!! Pls do pass on my regards to your mom.

    Sha, A Big THANKS for coming out of that anonymous group and making me feel good :) Really appreciate for taking time to drop few lines for me and thanks a lot for following this blog :)

    Mathew, oh...what do I tell you!! always supportive and always made me/us smile with your posts and comments. Yes, CJJ deserves lots and lots of credit and I have passed on your compliments to him...sometimes he asks me whats the latest from mathew and updated the Sarkozy- kozhy one :)

    Sia, hahahha....teasing me , huh ? :))) you girls are not crocodiles......:) Thank you so much, were one of the very few bloggers who encouraged me when I started always special to me :) Hugs :)

    Sunita, your message has been conveyed :) I am happy I discovered your blog and thanks for letting us peep into your world and kitchen at the same time :) Happy that I am a regular visitor at your virtual home :)

    KF, Hella....:)thurumbum podiyum okke clean cheyyan thudangiyalle.....nannayee.....we were missing you a lot....oru grand re-opening nadathande ? :)

    happy Cook, that cake post was a real X'mas gift for me :) Thank you so much :)

    Nanditha, you can convey all this directly to about that? :) veettil vannal undakki tharam :) will call you soon.

    Ramya, Thanks a lot for coming here every now and then and supporting me...give it a try...its tasty, trust me :)

    Gini, thats a great compliment from the owner of a beautiful blog. How ve you been...?

    Vimmi, Thanks so much! :) I wish I sustain the same spirit:P

    Laavanya, this is one of my fav too, mu aunt used to send me a share whenever she made :)

    Sra, you are always funny :)) How re you..? busy?

    Rashmi, Really appreciate this comment and dont know how to thank you for being a regular here! Its always a pleasure to know that someone reads all that longs posts I publish :P Thanks a ton!

    Bee, Thank you :) How about a bowl of chestnut pradhaman..? are you working on that..?

    Shriya, the pot is called uruli :) Thanks a lot for dropping by :)

    Superchef, do try and let me know...its easy and yummy at the same time :)

    Revathi, soo nice to hear from you:) Thanks and how've you been..?

    Ann, 1 st b'day sounded very sweet :D oh yeah, you re absolutely right....I forgot about it....pickle is there in combo for sure...its with that pickle and puli inji 'touchings' in between, I made sure that i was able to gobble up more payasam at one sitting :P

    Cynthia, I got goosebumps after reading your comment and was blushing for sometime :))) you made my day!!! You have always been truly supportive and I should say, you re really good for my ego :)))) Thanks and a tight hug :)

    Archana, That was such a lovely note...I am really happy it turned well for you and suited your palate too. Most of all, appreciate this feedback too and thanks for reading my posts :)

    Sumitha, I am flattered!!! Can I get a reference letter from you...? Or if you re running a company, can I apply for a job ? :P Whenever you drop a comment here, it keeps my morale up for few days :)) Thanks so much.

    Seena, sharkkara nalla dark brown aayirunnu....venamenkil oru packet ayachu tharam :D danku...danku :)

    Bhelpuri, Thanks for reading this blog and trying out the recipes and letting me know :) I truly appreciate your lovely note :)

    Sara, Thanks for trying out the recipe and glad you enjoyed it...yes I have a recipe for mappas!

    Pooja, Nice to see you blogging again...I tried commenting on your page was not able to, if you re reading this... I saw the new mehendi designs and wished you were my neighbor :) Thanks a lot for coming here...its a tasty kheer, try it for yourself :)

    Sagari, Thank You :)

    Navami, Thanks a lot for finally deciding to drop a note here. For a food blogger, the greatest satisfaction is achieved when someone drops a line saying that they tried the recipe and liked it and when someone keeps trying more than one recipe, that becomes a recognition. So really appreciate your feedback, Hope to hear from you more!

    Susan, and you re a sweetheart :)

    Meera, Thanks and all the best to your and your sure you will enjoy this community a lot :)

    Swati, its same here....i feel close to you too...and admire your talent a lot. Wish we were in the same place, so I could have learnt a lot from you :) Thanks so much for coming here regularly , taking time from your work.

    Silverline, oh really...thanks a lot :) menfolks can never say no to a beef dish and so happy to know that it turned out well for what did mom say when she got back...? I am not from alappuzha, but my grandma is and so is my grandma-in-law..i am from the queen of arabian sea :)

    Chennette, thanks for trying out my recipe and nice to get such lovely notes from you :)

    kaykat,hugs to u too, sweetie:) Thanks a lot for the wishes :)


  45. Congratulations Shn on a great first year and wishing you many more anniversaries ahead :) Love the payasam!

  46. Thank heavens for CJJ pushing you :-)

    Congrats girl!! Hugs

  47. Love the uruli in the pic....pradhaman looks lovely in it.

  48. u r so talented in every sense.Lovely write ups,brilliant photography and awesome recipes.


  49. Just came across your blog. Congratulations on completing a year.
    I'm new to blogging but started under somewhat similar "doubting" circumstances with very strong pushes in this direction from my daughter and husband.
    Guess what, the first recipe on my blog was Parippu Pradhaman!

  50. Hi Shn,
    that is one gorgeous picture.what a nice dark color!i am a big fan of rice payasam, only few times tried parippu payasam. yours look so tempting i want to try it again.

  51. hi mishmash,
    i've been a regular reader of your blog and this entry is THE reason which inspired me to start my own blog.i've been bloghopping since a long time but never thought i could start one of my own.thank you!!!

  52. can i use whole moong dal for making this pradhaman?

  53. hi shn,
    i tried this payasam recipe yesterday.dat was great.i don't know how 2 thank u 4 such a wonderfl recipe.i've been looking 4 this recipe.your description is very simple & easy 2 follw.keep posting such great recipes.i am gonna try ur other recipes too.anyway wish u good luck.

  54. Anon, Yes you can and we call it 'cherupayar payasam' but the taste will be different from this pradhaman!

    Sundarikkutti, :) your name and feedback was sweet enough to make me smile :) Happy to get such a feedback and nice to know that you enjoyed:) Thanks!


  55. By the way,i had your parippu prathaman yesterday evening.It was great as always and easy to make compared to mine.I used to fry first,then wash,then cook with naalam paal slowly adding ghee and it used to take long time.
    The payasam finished so fast that my hubby started complaining..ha ha.
    shn,next time when you make the same,when you add thanippaal, mix one spoon of jeera powder and one spoon of dry ginger powder (chukku) each to it.Add this to your payasam.And if you can, add only thengakothu instead of raisins and nuts.Feel the difference and if you love it lemme know too.

  56. Hi Shn,
    tried this recipe and this was my first attempt of parippu payasam and it came out so well. But i did not get the colour as yours. I live in US , and i usually get jaggery from the indian stores here. The light colour was may be due to the jaggery.Please advice on this. Which brand of jaggery did you use?

  57. Hi, tried out your parippu pradhaman this Onam. came out very well. thanks for a nice , detailed recipe.

  58. Hi, tried out your parippu pradhaman this Onam. came out very well. thanks for a nice , detailed recipe.

  59. This was a success!! yippee... :)
    I felt the quantity was a bit less.. does it help if i add some water along with it? or will it destroy the taste? Also.. the colour of the payasam was nto quite brown as the oen shown in the snap.. could not add more jaggery too since it was already sweet.. can we do something to enhance the colour??

  60. You are simply amazing!!! I made it last night.. Mind blowing..
    I love your blog and your recipes!!
    You are awesomely awesome!! :)

  61. This recipeis brilliant... I have tried it a couple of times now and managed to earn some respect among my (telugu) in laws... Ever grateful to u...


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