Cherupayar Parippu Payasam | Moong Dal Payasam

RugminiKamalan R

Cherupayar Parippu Payasam is a traditional styled delicious and healthy dessert usually served after a Sadhya meal. Everybody likes to have a sweet after a heavy meal. And this is a much preferred payasam that everybody opts. It is wonderful when served with a Poovan Pazham and Papadam, that is a traditional practice. Yellow moong dal termed ‘cherupayar’ in Malayalam, jaggery and coconut milk constitute the basic primary ingredients required for the making of Cherupayar Parippu Payasam. Also termed Moong Dal Payasam, the mouth watering sweet dish is unique and special, spiced with the flavor and aroma of ghee rinsed coconut pieces, raisins and cashews. No Sadhya or festive gathering is complete without this tempting dessert. You can never be content with one serving. Its so tempting that you will definitely ask for more. You discover much of these relishing payasams during Onam season.

Desserts like Cherupayar Parippu Payasam prepared with jaggery and coconut milk is quite popular in Kerala Cuisine but in North India you will find desserts prepared with milk and sugar. I like Cherupayar Parippu Payasam at all seasons and we relish the dessert during weekends when my family is at home. My kid who doesn’t like moong dal likes the payasam stuff. That is good, he is savoring something healthy for his body. I stay away from all sorts of junk stuff. Traditionally, payasams were prepared in ‘uruli’ over the aduppu and the moong dal was slowly cooked through. I have a nostalgic memory of my grandparents preparing the dish for us. We children never gave them peace running around the aduppu and throwing bits of paper into the hot fire. Moong Dal is healthy, rich in protein and other vital nutrients required for body. You can explore a well illustrated Moong Dal Payasam here that can be easily prepared at home.


cherupayar parippu payasam

Cherupayar Parippu Payasam | Moong Dal Payasam

Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • For preparing the delicious dessert, first dry roast the dhal in a thick bottomed pan, till it turns light brown.
  • Pressure cook the roasted dhal along with sufficient water.
  • Heat up a pan (preferably Urali). Dissolve jaggery in it and strain to get rid of the unwanted bits and pieces.
  • Keep the filtered jaggery solution on fire and add the cooked dhal to it.
  • Add ghee in between and stir continuously.
  • Grate the coconuts and extract 2 cups of thick coconut milk, 6 cups of thin coconut milk and 10 cups of very thin coconut milk.
  • When the water content in the pan has completely evaporated, add the thinnest version of coconut milk which is about 10 cups. Mix well.
  • Clean sabudana well and mix it well with a little coconut milk.
  • Add it to the pan and mix well again.
  • When the payasam boils and finally gets reduced, add the 6 cups of thin coconut milk.
  • When sabudana gets cooked and the payasam gets reduced again, add cardamom powder mixed with the thick milk. Mix well.
  • :- Do not boil. Just heat it through.
  • Fry the coconut pieces, cashews and raisins in ghee.
  • Add it to the payasam and mix well.
  • :- You can also add Dry ginger(Chukku) and powdered cumin seeds, if desired for a different flavour.
  • Enjoy the tasty payasam.


You can visit this link Paal Payasam. You can also visit this link Semiya Payasam.
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