Cherupayar Parippu Payasam Coconut Recipe With Authentic Kerala Style

Cherupayar Parippu Payasam Coconut is a traditional Kerala dessert made from split moong dal (cherupayar parippu), rich jaggery, and creamy coconut milk that’s beloved on festive occasions like Onam Sadya and Vishu. This aromatic, creamy payasam brings together earthy lentils and the tropical sweetness of coconut milk for a dessert that’s both comforting and indulgent.

Recipe Card

Ingredients With Exact Quantities

• 1 cup (200 g) split moong dal (cherupayar parippu)
• 4 cups water (for cooking dal)
• 500 g jaggery, grated
• 1½ cups thick coconut milk (first extract)
• 2–3 cups thin coconut milk (second/third extract)
• 3 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 10–15 raisins (optional)
• ¼ tsp cardamom powder
• A pinch of salt

Step-By-Step Instructions

1. Roast And Cook Dal

Heat a heavy-bottomed pan and dry roast the split moong dal for 4–5 minutes until lightly aromatic. This step deepens flavor and gives the payasam a nutty aroma. Wash the roasted dal thoroughly. Add to a pressure cooker with 4 cups water. Cook for 3–4 whistles, or until completely soft and mashable (about 15–18 mins). Mash the cooked dal lightly with a ladle.

2. Prepare Jaggery Syrup

In a separate saucepan, add grated jaggery with ½ cup of water over medium heat. Stir until melted and slightly thick. Strain the syrup to remove impurities; this keeps the payasam smooth. Add a pinch of salt to improve sweetness. Understanding Cherupayar Parippu Payasam Coconut is essential.

3. Combine Dal And Jaggery

Add the filtered jaggery syrup to the cooked dal. Stir continuously to prevent sticking. Bring the mixture to a gentle boil over low heat for 5–7 minutes until it starts to thicken. Keep stirring to avoid burning at the bottom.

4. Add Coconut Milk

Pour in the thin coconut milk first and simmer on low flame for another 10 minutes. Then, turn off the heat and add the thick coconut milk. Remember not to boil after adding thick coconut milk—just warm it through for 2–3 minutes to prevent splitting.

5. Ghee Roast Nuts

In a small pan, heat ghee. Fry cashew nuts until golden brown and add raisins if using—these will puff and add sweetness. Pour this fragrant mixture into the payasam along with cardamom powder and give a gentle stir. The rich aroma at this stage is heavenly! This relates to Cherupayar Parippu Payasam Coconut.

Pro Tips From My Cooking Experience

• Always roast the moong dal before cooking—it adds depth and nuttiness you can’t get otherwise.
• If your fresh coconut milk tends to split, add the thick coconut milk only after turning off the flame; heat gently to meld flavor.
• When I visited Kerala homes during Onam, every family had a different technique for adding coconut milk—some add the second extract earlier for a lighter texture!
• Use dark jaggery for deeper color and richer flavor—fresh jaggery gives a remarkable caramel-like taste.

Chef’s Notes

Substitutions

• If you don’t have fresh coconut, canned coconut milk works fine—adjust the water to get thin and thick equivalents.
• You can replace cashews with almonds or add raisins and grated coconut for texture.

Storage Tips

• Refrigerate leftover payasam in an airtight container for up to 2–3 days. Reheat gently on stove before serving.
• The payasam thickens as it cools; add a splash of coconut milk or warm water when reheating.

Nutrition Information Per Serving

Data estimated based on similar traditional moong dal payasam nutritional analyses.

Why This Dessert Is Special

This payasam is not just food—it’s culture. Served at festivals like Onam as part of the ceremonial Sadya, it captures Kerala’s love for coconut and pulses, and brings warmth to family gatherings. The balance of creamy coconut milk, nutty dal, and earthy jaggery makes every spoonful evocative of home and celebration.

Frequently Asked Questions

Can I make this payasam vegan?

Yes—but replace ghee with coconut oil or omit it entirely. The payasam will still be deliciously rich and coconut-forward. Learn more about Cherupayar Parippu Payasam Coconut.

Do I need fresh coconut milk?

Fresh coconut milk gives the best aroma and flavor, but canned or carton coconut milk can be used—just adjust water to make thin and thick extracts.

How sweet should this be?

Adjust jaggery to taste. Traditional recipes are moderately sweet, letting the natural sweetness of jaggery shine without overpowering the dal.

Can this be served cold?

Absolutely! Chilled payasam tastes just as delightful, especially in warm weather or as a refreshing festive dessert.