Cherupayar Payasam

Cherupayar Payasam

From   India Unlimited

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Kerala

A must in the Onam menu, this is a dal payasam which the locals of Kerala love


  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle


  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.