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Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 1

  • Split green gram/ Moong daal 1 cups

  • Jaggery (brown) - melted into syrup and strained (adjust to your taste) 1/2 kgs

  • Semi Medium Thick Coconut milk -(2nd extract) & Thick Coconut milk - 1st extract 1/2 cups

  • Cardamom Pods,crushed 3-4 nos

  • Dry Ginger Powder 1/4 tsp

  • cumin powder 1/4 tsp

  • Coconut Pieces (cut into very small bits) 1 tbsp

  • Cashew nuts & Raisins 1 tsp


  • 01

    Heat ghee in a pan, fry the coconut pieces, cashew nuts and raisins separately, one after the other, drain on a paper towel and keep aside.

  • 02

    Now add the washed and drained split green gram and fry till it turns a little brown. Add adequate water and cook well (in a pressure cooker). Mash the cooked green gram/mung dal well with a spatula and keep it aside.

  • 03

    Transfer the cooked green gram/ daal to a wide mouthed pot and add the strained jaggery syrup, mix well. Add the crushed dried ginger, cardamom and cumin powder and cook for a few minutes in low heat. Stir occasionally.

  • 04

    Add the semi thick coconut milk /2nd extract ( if using canned coconut cream, dilute it with warm water and add); mix well and boil again stirring continuously over medium-low heat until the mixture thickens. Then finally, add the Thick Coconut milk - 1st extract and cook for a minute or so at low heat and switch off the flame. Stir continuously, ensuring not to boil the payassam after adding thick coconut milk.

  • 05

    Finally add the fried cashews, fried raisins, coconut bits and a couple of cardamom pods. You can add a little melted ghee to give a rich texture and taste.

  • 06

    Enjoy ?



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