Today I am making one Onam Sadhya dishes – the Onam special Mung dal kheer/moong dal kheer/ paruppu Payasam. A protein-rich sweet dish nicely blends together with coconut milk and jaggery. Not to mention my childhood days always blends with this kheer /payasam. Any festival or birthday celebrations usually end sweeter with this sweet dish.
Onam Sadhya is a most visually appealing and delicious meal anyone would love to experience. The coconut rich curries with mild spices and flavours will entice everyone. Onam Sadhya includes a multi-course vegetarian meal that features over 24 dishes on a banana leaf. Nowadays, a traditional Sadya has around 26 items. but there are some places where you can still find the Sadya with 64 items.
Onam sadhya items include
- Upperi-fried banana chips
- Sharkara Varatti- A sweet thick version of banana chips.
- Manga Curry-mango pickle
- Cherunaranga curry-Lime pickle
- Naranga Curry-citron curry
- Erissery-pumpkin and beans curry
- Pulissery-curd or buttermilk curry
- Kaalan- yam or raw banana curry with coconut
- Olan-ash gourd and red bean with coconut milk curry
- Pachadi-yoghurt curry with pineapple
- Chenna Mezhkkupuratti-fried yam curry
- Inji Curry/Inji Puli-sweetened ginger and tamarind curry
- Parippu curry-moong dal/mung dal curry
- Chorus-boiled rice
- Sambhar-a lentil-based vegetable-rich curry
- Pappadam- crispy fried flatbread
- Avial-Mixed vegetables with grated coconut and yoghurt
- Rasam-A peppery tamarind soup with tomato
- Kootu curry-Raw bananas and black chana curry with grated coconut
- Inji Thayir-sliced ginger, yoghurt, black sesame seeds and spices
- Thoran-Stir-fried vegetable usually made with cabbage or carrot
- Pazham-ripe banana
- Palada prathaman- Payasam or kheer made using milk, dry fruits and rice ada
- Pazham prathaman-Payasam or kheer made using nendhram pazham & coconut milk
- Paruppu payasam- payasam or kheer made using mung dal/moong dal and coconut milk
- Kadala prathaman-Payasam or kheer made using chana dal/split garbanzo lentils, jaggery and coconut milk
- Chakka prathaman- Payasam or kheer made using Jack fruit, coconut milk and jaggery
- Gothumbu prathaman-payasam or kheer made using broken/cracked wheat, jaggery and coconut milk
- Paal payasam-payasam or kheer made using creamy, rice and milk pudding with cashews and raisins
Things needed for onam special mung dal kheer
Mung dal/moong dal
Mung dal/moong dal/ Pasi Paruppu is the main ingredient in this kheer/payasam. This dal is available in different sizes and so the cooking time varies based on the size of the dal.
Coconut milk is one of the unavoidable ingredients. I am using coconut cream in this recipe. Homemade coconut milk will also be used.
Jaggery, an unrefined sugar product is used to sweeten the kheer. Palm sugar, brown sugar and any unrefined sugar will give the benefits of the nutrients.
The clarified butter is used to enrich the kheer/payasam to the next level.
Cashew nuts and raisin
The cashew nuts and raisins are fried in clarified butter/ghee to garnish the kheer/payasam
The whole cardamom can be crushed and used. But I don’t prefer to use the whole cardamom when serving the kheer to kids as they may not like to bite the cardamom while eating kheer.
Similar kerala recipes
Healthy finger millet Puttu– A traditional Puttu/steamed cake is made using healthy finger millet along with Kerala banana/Nendran banana to make a sweet treat.
Bread Nendran banana pudding- A Kerala banana/Nendran banana pudding recipe made along with bread and eggs to satisfy the hunger pangs.
Steamed apple cake– A soft and fluffy steamed cake includes apples, eggs and cake flour.
Sardine mango curry– A healthier coconut-free fish curry which includes the omega-3 rich sardines and raw mango.
Onam special- Make mung dal /moong dal kheer | Pasi Paruppu Payasam
- Moong dal-1/2 cup
- Cardamom powder-3/4 tsp
- Coconut milk-1 cup coconut cream-dilute with 1/2 cup of water-1/2 cup
- Cashew nut-6 to 8 break into pieces and 5 for decorating
- Fried/roasted vermicelli-4 tbsp
- Sago/tapioca pearls-3 tbsp
- Boil the water until it boils and add sago/tapioca pearl until the sago becomes translunet.
- Dry roast mung dal/moong dal/Pasi Payaru in a pan until it turns into golden colour.
- Add water to the mung dal and cook until it cooks 3/4.
- Meanwhile, boil water in a pan.
- Add jaggery/Nattu Sakkarai and mix well until it dissolves.
- I am going to strain the jaggery syrup to get rid of the sand or dust.
- Keep aside the jaggery syrup.
- Add salt to the mung dal.
- Add fried vermicelli and cook along with mung dal.
- Strain and add the jaggery syrup into the mung dal.
- Add cardamom powder and mix well.
- Add boiled sago/tapioca pearls and mix until everything blends together and absorbs the jaggery syrup.
- Add diluted coconut cream or coconut milk.
- Add ghee in a pan and heat.
- Add cashew nuts and fry till it turns into slight golden brown.
- In the same ghee fry the raisins.
- Now add the cashew nuts and raisins along with the ghee in the kheer/payasam.
- Serve hot if you prefer.
- Ghee is clarified butter.
- Be cautious when dry roasting the dal/ Payaru to avoid burning. If it is over-roasted the kheer/payasam will be bitter.
- I am using coconut cream so I am diluting the cream with 1/2 cup os water. If you are using homemade coconut milk the consistency should be medium thick neither too watery nor too thick.
I like to eat the kheer/payasam when it is in normal room temperature and at times chilled. Serve the chilled Kheer/payasam as a dessert.
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