In a heavy vessel,i I used mom’s traditional uruli a heavy vessel,add a bit of ghee and dry roast channa and moong dal till it emits a nice aroma.
Once brown add water.
Allow it to cook slowly on a medium flame till they are soft and mushy.Add jaggery and cardamom powder.
Cook till the dals are mushy.
In a small tempering ladle fry cashews and raisins by adding a bit of ghee.
Add it to the payasam.
Your tasty paruppu payasam is ready.If adding coconut pieces add while frying the cashew-raisin in the ladle itself.If you find payasam thicker add 1/4 cup milk.
Recipe Notes
Notes
Add a teaspoon of badam powder for extra taste.
You can add coconut milk for extra creaminess.
You can grind cashews as well for a change from the regular method.