Onam is a very favourite festival of Keralites. And first thing comes in our mind when we think about onam is Onasadya which cannot be complete without a payasam Here is a recipe of tasty kadalaparipp payasam.
Rinse ½ cup chana dal and then soak it for 2-3 hours. Alternatively, you can even soak for 30 minutes and then pressure-cook. Soaking reduces the cooking time.
One can also pressure-cook the chana dal directly but keep in mind that it will take a little more time to cook.
Ensure to add just enough water to immerse the dal.
After adding chana dal to jaggery, keep the flame on low and keep stirring.
Then add coconut milk only after switching off the flame. Don’t heat it as it would clot.
Since the payasam thickens over time, it is ideal to switch off