Vishu special parippu pradhaman


It is always a must to finish your Vishu feast in perfection and a payasam is the best choice. Try this authentic Kannur preparation of Parippu pradhaman and enjoy this Vishu with your loved ones.


200 gm yellow moong dal/parippu

2 cups powdered jaggery

4 tbsp ghee

2 coconuts (grated)

2 palm full of sago

1 tbsp cardamom powder

Cashews and raisins


Soak the sago for 20 minutes and keep it in a strainer to drain the water

Prepare the first and second extracts of coconut milk

Dry roast the yellow moong dal only until the aroma comes off. It shouldn€™t change color too much

Wash and drain the roasted yellow moong dal before cooking and mashing it

Heat ghee in an uruli or a vessel with thick bottom

Add the powdered jaggery and stir well until it gets roasted

Into it add the cooked yellow moong dal and mix well

Pour the second extract of the coconut milk and stir well

Add the sago and stir in intervals until it is cooked

When the sago is almost cooked, lower the flame and add the first extract of the coconut milk

Keep stirring until the payasam begins to boil

Take it off the heat when bubbles begin to appear

Add more sugar if you want it sweeter

Add the cardamom powder and mix well

Garnish with cashews and raisins fried in ghee.