Parippu Pradhaman

Parippu Pradhaman is made from Split Yellow Gram, Coconut Milk, and Jaggery. This recipe, as with most of my recipes from Kerala, came from the kitchen of my soul sister - Anupa. 

Ingredients 

Split Yellow Gram - 250 g 

Coconut Milk - 1 cup of thick milk (first extract) 

Coconut Milk - 4 cups of medium extract 

Jaggery - 500 g or less (as per taste) 

Ghee - 1 tablespoon 

Cashew nuts - 2 tablespoons (split) 

Raisins - 1 tablespoon (optional) 

Coconut pieces - 2 tablespoons 

Cardamom - 7 pods 

Preparation: 

• Dry fry the split yellow gram in a thick bottomed pan till it is golden brown. Then pressure cook with 1.5 cups of water (2 whistles). 
• If you are using fresh coconut milk, extract the coconut milk from the coconut. Do not mix the first extract with the rest. 
• Dissolve the jaggery in 1/2 a cup of water by boiling, so that it forms a liquid with the consistency of honey. 
• In the ghee, fry the cashew nuts, raisins, and coconut pieces (golden brown). 
• Remove the cardamom seeds and grind it to a fine powder. 

Method 

Mix the split yellow gram and 4 cups of coconut milk in a thick bottomed saucepan and bring it to a boil. Reduce the heat to low and simmer for 15 minutes or till the gram is soft without turning mushy, Then add the melted jaggery and cook on low till it reduces to a thick porridge-like consistency. Turn off the heat. Add the thick coconut milk, the fried cashew nuts, raisins, and coconut, and the cardamom powder - mix it well.

Serving Suggestion: 

This parippu pradhaman is traditionally eaten with a Yelaki Banana and Kerala Pappadam, which brings out the flavours of the dish. It can be eaten as is too.