Pachai Payaru Payasam Recipe – Green Moong Dal Payasam

  • To begin making the Pachai Payaru Payasam Recipe wash and soak the green moong dal in 3 cups of water overnight or for a minimum of 3 – 4 hours. 

  • After 4 hours, transfer the green moong dal along with the water to a pressure cooker.

  • Pressure cook for about 4-5 whistles, and turn off the heat. Allow the pressure to release naturally. 

  • Once the pressure is released naturally set the green moong dal aside. 

  • Heat a sauce pan on medium flame, combine the jaggery with water, allow the jaggery to melt and bring this syrup to a brisk boil. 

  • Reduce the flame, add the cooked green moong dal and cardamom powder. 

  • Turn off the flame, add the coconut milk and mix well. Transfer the Pachai Payaru Payasam to a serving bowl, stir in the saffron strands and set aside. 

  • Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp.

  • Turn off the flame and pour it over the Pachai Payaru Payasam. 

  • Serve Pachai Payaru Payasam Recipe along with a South Indian meal that consists of Steamed RiceChettinad Style Poondu Rasam Recipe – Garlic Rasam RecipeBeetroot Poriyal Recipe (Stir Fried Beetroot)Cabbage Poricha Kootu Recipe – South Indian Cabbage DalPuri Recipe.

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