Paruppu Payasam/Moong Dal Kheer — Happy Tamil New Year and Vishu

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Coconut milk, Dal Kheer, easy vegan desserts, gluten free dessert, Milagu Kuzhambhu, Moong dal kheer, Paruppu Payasam, payasam recipe, Payatham Paruppu Payasam, Vegan desserts, vegan Indian desserts, Vegan Paruppu Payasam, Vendhaya Dosai

I am a little late in wishing everyone a very Happy Tamil New Year and Vishu. Anyways never late, here is an authentic payasam recipe for the celebration 🙂 As a tradition we make arusuvai unnavu on this special day, which mean all the six taste is incorporated in food specially. I made few and adjusted a few 🙂 here is what I made on this special day.

Inipu/Sweet — Paruppu Payasam(dal kheer)

Pulippu/Sour — Maa vathal khuzhambhu(Mango preserve kuzhambhu)

Kasappu/Bitter — Vendhaya Dosai (methi dosa)

Thuvarpu/Astringent — Madulai / Served some pomegranate

Kaarpu/Spicy — Milagu Kuzhambhu(Pepper corn gravy)

Oovarpu/Salty– Any uppu poriyal will do, so I made prangikkai uppu poriyal(yellow pumpkin stir fry)

Recipe for Maa vathal Kuzhambhu, Vendhaya dosai, milagu kuzhambhu is coming soon….

Here is a sneak peak of my platter, excluding vendhaya dosai 🙂

I made a vegan version of this recipe for the first time and turned out well.

Ingredients:

Pasi Paruppu/Moong Dal : 1/2 cup

Water : 1 1/2 cup

Turmeric Powder : a generous pinch

Coconut Milk : 1 1/2 cup to 2 cups(replace by milk if not vegan)

Jaggery : 1/2 cup (adjust according to your taste buds)

Coconut Oil : 1 tablespoon (replace by ghee, if not vegan)

Cashews : Few

Raisins : Few

Method:

• Pressure cook pasi paruppu/moong dal with water and turmeric powder for 3 to 4 whistles.
• Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
• Now add coconut milk and let it come to boiling stage.
• Heat jaggery with 1 to 2 tablespoons of water. When it starts melting and heating, pour the mix through a filter over the cooking dal and coconut milk.
• Let it heat for another 3 to 4 mins.
• In a small pan heat coconut oil, when hot add cashews.
• When they turn slight golden brown, add raisins let them pop.
• Once popped add it to the payasam.
• Stop and serve either hot or cold.

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Kale with Coconut milk recipe

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Coconut milk, Kale, Kale with coconut milk

My hubby loves spinach and kale, he likes all those which are green. I get these every week at the grocery. So at least once in a week either spinach or kale dishes is mandatory at my home…There are many varieties of spinach in India. My grandma used to prepare them with coconut milk. Here is my try with kale and coconut milk.

Ingredients:

Kale : a bunch

Fresh Coconut : grated ( 3 table spoons) or coconut milk : 100 ml

Green chili : 1 or Pepper corn crushed : 1/2 teaspoon

Onion : 1/4 chopped

Salt : a pinch

To season:

Cumin seeds : 1/2 table spoon

Urad dal : 1/2 table spoon (optional)

Oil : 1 teaspoon

Method:

First clean the Kale and chop it finely keep it aside.

Now if you are using the fresh grated coconut, grind it in a mixer with little water. Have 100 ml of warm to hot water aside. To get the coconut milk add this warm/hot water in the ground coconut and mix well. Pour this in a filter and get the milk separately. Using hot water gives better coconut milk.

Now heat the oil in a pan. Once it is little hot, add cumin seeds and urad dal. These are optional. After they splutter, add the onions and green chili( if using), let it turn translucent. Now add the chopped kale. Saute it for 3 mins.Kale would shrink. Keep stirring. If you are using pepper corns instead of green chili add the pepper corns now. After 2 mins, add salt, pinch of salt would be enough. Let it get cooked for 3 mins now.

When its almost done, add the coconut milk. Let it cook for 2 mins in coconut milk. Don’t leave it more than 3 mins. Now the side dish is ready to be served 🙂