Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam

Paruppu Payasam Recipe is a delicious payasam made with a blend of coconut milk and dal which is a comforting dessert to be had any time of the day. Serve this payasam as a dessert for a party or any festival like Onam, Tamil New Years Day or Varamahalakshmi.

Archana Doshi
Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam
1099 ratings.

The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal, chana dal lentils with silky body lent by cooking it in coconut milk, with additional flavours of cardamom and dark jaggery. The Paruppu Payasam is a nutritious and a high protein dessert  that can be served for parties or even as a snack for children. Since this payasam has coconut and coconut being auspicious, the payasam is served as an offering to the gods during the festivals like Onam and Tamil New Year.

Serve the Paruppu Payasam Recipe Recipe for any festive Occasion as a Dessert. 

Here are some other traditional Onam Recipes for your sadya menu:

  1. Pazhutha Manga Pachadi,
  2. Vendakkai Thoran,
  3. Varutharachu Sambar and
  4. Semiya Payasam

Cuisine: Kerala Recipes
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M


4 Servings


  • 300 ml Milk
  • 200 ml Coconut milk
  • 1/4 cup Yellow Moong Dal (Split) , washed and soaked
  • 2 tablespoons Chana dal (Bengal Gram Dal) , washed and soaked
  • 2 tablespoons Fresh coconut , grated
  • 1/2 cup Jaggery
  • 6 Cashew nuts , halved
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 2 tablespoons Ghee

How to make Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam

  1. To begin making Paruppu Payasam, first heat ghee in a small pan on low flame,  add in the cashew nuts and roast on low heat until golden and crisp. Turn off the flame and keep aside.

  2. In a pressure cooker, combine the washed and drained chana dal and moong dal and pressure cook for 4 whistles. Turn off the flame and allow the pressure to release naturally. Drain the water and set the dals aside.

  3. Once cooked, transfer the dals to a heavy bottom pan,  add in the  milk, coconut milk, coconut, jaggery and cardamom powder.

  4. Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil. Turn the heat to low and simmer for a few more minutes.

  5. Finally add in the roasted cashewnut and serve hot or cold.

  6. Serve the Paruppu Payasam Recipe  for any festive occasion or as a Dessert for parties.

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Last Modified On Tuesday, 07 August 2018 15:14
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