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Creamy Payaru Payasam: A Traditional Kerala Delight

Onam, the grand harvest festival of Kerala, beckons you with its myriad of flavors. And what better way to wrap up your festive meal than with a luscious dessert? Enter, Payaru Payasam—a creamy concoction that marries the wholesomeness of green moong dal with the earthy sweetness of jaggery, all enveloped in rich coconut milk and a sprinkle of spices.

About Payaru Payasam:
Rooted deeply in Kerala’s culinary heritage, Payaru Payasam is more than just a dessert—it’s a sentiment, a memory, and a tradition. Made primarily with green moong, jaggery, and coconut milk, its velvety texture and aromatic flavor profile make it a favorite during festive occasions.


Course: Desserts
Cuisine: Kerala
Preference: Vegetarian
Difficulty: Easy
Duration: Under 60 minutes
Serves: 2 people


  • Green moong dal – ½ cup
  • Jaggery – 1 cup
  • Coconut milk – 2 cups
  • Cardamom (crushed) – 2 pods
  • Jeera (Cumin) powder – ¼ tsp
  • Ginger powder – ¼ tsp
  • Ghee – 2 tbsp
  • Coconut chips (small) – 10 pieces


  1. Preparation of Jaggery Syrup:
    In a pan, melt the jaggery with a cup of water to form a syrup. Once dissolved, strain to remove impurities and keep aside.
  2. Roasting Moong Dal:
    In a separate dry pan, roast the green moong dal over a low flame for 5-6 minutes until aromatic. Once roasted, remove from heat and let it cool.
  3. Cooking Moong Dal with Jaggery:
    Transfer the roasted moong dal to a heavy-bottomed pan, pour in the jaggery syrup, and let them simmer together for about 15 minutes.
  4. Introducing Coconut Milk:
    Pour in the coconut milk and continue to simmer on a low flame for 30 minutes, stirring occasionally.
  5. Spice it up:
    Once the dal is cooked, and the payasam thickens, add the crushed cardamom, jeera powder, and ginger powder. Stir well and then remove from the heat.
  6. Coconut Chip Garnish:
    In a small pan, heat the ghee. Once hot, lightly fry the coconut chips until they’re golden brown.
  7. Final Touch:
    Add these glistening coconut chips to the Payasam.

Your Payaru Payasam is now ready to be relished! Serve it warm to feel the cozy embrace of tradition or cold for a refreshing touch. As you dive into its creamy goodness, let the legacy of Chef Regi Mathew, from Kappa Chakka Kandhari, transport you to the verdant landscapes of Kerala. Enjoy!

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