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Parippu Pradhaman
Parippu Pradhaman
Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp
Method
Cook dal with 3/4 cups of water, let it cool and mash well. Make
syrup of jaggery, by
boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from
coconut keep aside.
Grate the rest of coconut. Take the milk by squeezing well (first
extraction of milk),
keep aside. Grind the remaining coconut in a mixer for 10-20 seconds.
Mix well with 1
cup of water and take the second extraction of milk. Similarly take
third extraction of
milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed
dal. Mix well and fry
for a while till ghee separates.
Add jaggery to pan, mix well and keep stirring till it comes to
a boil. Add the third
extraction of milk, keep on stirring. Bring to a boil then reduce
the heat to low medium
and cook continuously stirring till coconut milk reduces by half.
Now add second
extraction of milk and repeat the same process. Add first extraction
of milk. If required
add little sugar. And switch off the stove and let it remain there
for 30 minutes. Mean
while cut the coconut strips into small pieces. Heat remaining ghee
in a pan and fry the
coconut pieces till brown. Pour over the hot pradaman. Serve hot
or refrigerate and
serve.
Pal Payasam
More Onam Recipes - Complete Onasadya Curries
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