Moong dal payasam/ Pasi paruppu payasam
Pasi paruppu payasam is one of the famous dessert in south indian wedding. This is my favourite payasam.
This is my contribution for this month “JIHVA” for jaggery hosted by Kay of Towardsabettertomorrow
Ingredients
Moong dal/Pasi paruppu – 1/2 cup
Sabudana (SAGO)/Javarisi -1/4 cup
Milk- 1/2 cup
Jaggery as per your taste
Grated coconut- 2tbsp
Raisins and cashews- 15 each
Cardamom – 2
Method
1. Boil 3 cups of water and add the sabo/Javarisi and cook it until it is done.
2. In another pan cook the moong dal.
3. Now add the Sabo/javarisi and moong dal together and add the milk and bring it to boil. And also add the cardamom powder.
4. Add the jaggery and grated coconut.
5.Fry the raisins and cashews in little ghee and add it finally .
6. The mouth watering Pasi paruppu payasam is ready.
December 6, 2006 at 4:03 pm
I love this south Indian classic Jas! Adding sabudana is new for me, I will try this:) Great entry, can’t wait until she does the round up ! So many dishes to try.
March 29, 2008 at 11:06 am
what is sabudana/javarisi?iwant meaning in telugu.
June 21, 2008 at 2:40 am
Realy i like that payasam flavour……
July 22, 2008 at 11:36 pm
Really I was wondering what to do with the jaggery that I have and finally bumped into this.. defn I am doing it tomorrow ..
February 10, 2009 at 8:30 am
Hi
I first tastes a moong dal payasam in chennai. I really liked the flavor. But the recipe i have dosen’t involve sabudana. I think u are adding that so that the texture dosen’t remain too watery??
I will try it out your way.
Nice recipes in the blog. Good job!