For coconut milk
Take a 1 1/2 fresh coconut, grate it finely
In a food processor or blender, add the grated coconut with a cup of hot water and process for a minute then squeeze it for milk
This gives you 1 cup thick milk
Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl
This gives you 1 cup thin milk
Heat ghee in a heavy bottom pan or in a pressure cooker
First fry the coconut pieces until brown and drain on to a paper towel and set aside
Fry the raisins until plump and drain
Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside
Now add the split mung dal and fry for couple of minutes until they turn a little golden brown
Now add 3 to 3
5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done
This took me about 10 minutes
(or) pressure cook for one whistle
After the pressure settles, open the cooker
Mash the mung dal /Parippu well with the back of a spatula and set it aside
Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than10-15mins
Transfer the cooked mashed mung dal/ parippu to a uruli (Kerala style shallow kadai used for making payasam) or a wide-mouthed heavy bottomed pan
Strain the jaggery syrup and cook for a few minutes over medium heat
Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens
Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame
Keep stirring until the milk is incorporated
(Note: Do not boil the coconut milk, boiling will result in separated coconut milk
)Switch off the stove add cumin powder, dry ginger powder and cardamom powder
Mix well
Finally add the fried cashews, fried raisins,thengakothu and ½ tsp ghee (optional)
Delicious Parippu Pradhaman is ready to serve
