Paruppu mean ‘lentils’ in tamil. Paruppu Payasam is a very integral dish of tamil cuisine as it is typically made during the harvest festival of Pongal and is offered as a part of the traditional Pongal feast.
Paruppu Payasam holds a significant cultural value in Tamil Nadu as it is believed to be a favorite of Lord Muruga, the son of Lord Shiva and the Tamil god of war. According to legend, Lord Muruga is said to have a sweet tooth and is especially fond of Paruppu Payasam.
Apart from its religious significance, Paruppu Payasam is also an integral part of Tamil cuisine and is often served in temples and households during special occasions. It is believed to be a symbol of hospitality and is served to guests as a gesture of warmth and affection.
This is a sweet dish made from moong dal, jaggery, coconut milk, and flavored with cardamom powder. It is typically served during festive occasions and is loved by people of all ages.
Here is the approximate nutritional content of one serving of Paruppu Payasam (100g):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 30mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 4g
Although this recipe is high in sugar and calorie-dense as well, other ingredients used in the dish make it a very healthy dessert as it has high protein content from the lentils and is also a very good source of dietary fiber. It also contains healthy fats that are there in the coconut milk which helps in maintaining a good heart and healthy cholesterol levels. Not only that, this dish also contains cardamom which not only elevates the taste of the dish but also helps in lowering inflammatory compounds from the body.
Here is a simple recipe for making Paruppu Payasam at home:
Ingredients:
- 1 cup split moong dal
- 1 cup grated jaggery
- 1 can (400 ml) coconut milk
- 2-3 cups water
- 1 tsp cardamom powder
- 2 tbsp ghee (clarified butter)
- A handful of cashews and raisins
- A pinch of salt
Instructions:
- Rinse the moong dal in water and drain it.
- In a pressure cooker, add the moong dal, 2 cups of water, and a pinch of salt.
- Pressure cook for 2-3 whistles until the dal becomes soft and mushy.
- Meanwhile, heat a pan and add ghee to it.
- Roast the cashews and raisins until they turn golden brown and keep them aside.
- In the same pan, add grated jaggery and 1 cup of water.
- Cook on medium heat until the jaggery melts completely.
- Strain the jaggery water to remove any impurities and keep it aside.
- Once the pressure releases from the cooker, open it and mash the dal with a ladle.
- Add the jaggery water to the dal and mix well.
- Let it simmer on medium heat for 10-15 minutes until the dal and jaggery are well combined.
- Add coconut milk and cardamom powder to the mixture and mix well.
- Let it simmer on low heat for another 5-7 minutes.
- Add the roasted cashews and raisins and turn off the heat.
- Serve hot or cold as per your preference.
Your delicious and creamy Paruppu Payasam is ready to be served! So, indulge in this creamy and delicious delight today guilt-free, with its other variations.
