Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Parippu Payasam

Most of us South Indian kids grew up craving (and maybe only knowing about) one type of payasam and that’s semiya payasam. But, parippu payasam is another version full of delicious flavor. It’s made using green gram (moong dal) and sabudana (tapioca pearls) with ghee-roasted coconut, raisins, and cashews then stewed in jaggery and coconut milk.

I hope you enjoy making this and, as always, if you decide to re-create it, I’d love to see how it turns out for you. Tag me on social @thefoodiecutie_ on InstagramFacebook, or Twitter 🙂


  • Green Gram (Whole Moong Dal), 1 cup
  • Ghee, 1 tbsp
  • Fresh Coconut, 1/4 cup, cut into thin 1/4 inch wide pieces
  • Black Raisins, 1/4 cup
  • Raw Cashews, halved 1/4 cup
  • Jaggery, 2 cups
  • Warm Water, 1 1/2 cups
  • Thick Coconut Milk, 1 can (take 1/2 the milk and dilute with 1 cup warm water)
  • Sabudana/Sago (Tapioca Pearls), 1/2 cup
  • Green Cardamom, 8 pods, ground
  • Dry Ginger Powder, 2 tsp
  • Cumin, 1 tsp,  ground
  • Salt, 1/4 tsp


In a pressure cooker, add in the green gram and 2 cups of water. Cook on high pressure for about 12 minutes. The green gram should be soft. Now, using a spatula, gently mash the green gram. Don’t mash this completely; leave some of the green gram shape. Set aside.

Now, in a small frying pan on medium high heat, add in the ghee. Once melted, add in the coconut pieces and fry until a light brown color appears, now reduce the heat to medium low and add in the raisins and cashews. Be careful not to burn the cashews. Fry until the raisins plump up. Set aside.

Now in an uruli or large shallow pan on medium high heat, add in the jaggery and warm water. Let the jaggery melt until it forms a thin honey-like consistency. This should take about 10-15 minutes.

Add in the mashed dal and cook for another minute.

The coconut milk will be added in two batches, one diluted, and the other, thick. *We add in the thinned coconut milk to allow it to stew in the dal. If you add in all of the coconut milk, it will end up separating.

Take half the can of coconut milk and dilute it with 1 cup of warm water and add this to the dal along with the sabudana. Let this cook on low heat for about 5-10 minutes or until the payasam thickens.

Now, add in the thick coconut milk and cook for only a minute then turn off heat.

Finally, add in spices and the fried ingredients. Mix evenly. Done!


Comments: 4

  • reply


    July 20, 2018

    Lovely recipe 🙂

  • reply
    July 22, 2018

    Ever since I visited Kerala I am OBSESSED with Payasam. I pester my fiancé about it all the time. This looks like a super tasty recipe.

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