Kerala Cheruparippu Payasam / Cherupayar parippu Pradhaman

To cook split moong dal for Kerala Cheruparippu Payasam, start by dry roasting 1 cup of split moong dal until it slightly changes color. Then, wash the roasted dal and cook it in a thick-bottomed kadai with 4 cups of water until it's completely cooked. You can slightly mash the dal before adding it to the jaggery syrup.

If you're looking for dietary substitutions in Cheruparippu Payasam, you can replace jaggery with brown sugar or coconut sugar for a different sweetness profile. For a vegan option, use coconut milk exclusively instead of adding condensed milk. Additionally, you can omit ghee and use coconut oil for roasting the nuts.

To store leftover Cheruparippu Payasam, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a little water or coconut milk to adjust the consistency, as it may thicken in the fridge.

Kerala Cheruparippu Payasam pairs beautifully with ripe bananas and pappadam. The sweetness of the payasam complements the flavor of the bananas, while the crunch of pappadam adds a delightful texture contrast.

While the exact prep and cook time for Cheruparippu Payasam isn't specified, you can expect the entire process to take around 30-40 minutes. This includes roasting the dal, cooking it, preparing the jaggery syrup, and combining all the ingredients.