It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu. The use of Pasi paruppu means moong dal or better known as split and skinned green gram. Pasi Paruppu or Moong Dal, 1/2 cup; Jaggery, grated, 3/4 cup, or to taste ; Thin Coconut Milk, 1/2 cup; Thick Coconut Milk, 1 cup; Ghee, 1 and 1/2 tbsp to 2 tbsp; Cashewnuts, 10-12, broken into halves; Raisins, 1 tbsp; Cardamom Powder, 1/2 tsp Pasi paruppu payasam is specially made for Varalakshmi nombu festival and I’m sharing the step-wise recipe for the same. So, this is a pudding made with Moong dal and cooked with jaggery and coconut milk.
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