Paruppu Pradaman – Coconut milk based jaggery and lentil porridge – Vegan / GFCF / Nut free Indian dessert

How do you explain the name in English? Probably the closest would be Coconut milk jaggery porridge with pulses! That is long but it lets you know what to expect!
There are many ways to write a recipe, but the one I found at, as I was browsing for other blog recipes of paruppu pradaman to cite in my post is written in a unique style. You have to know a wee bit of Tamil to be able to enjoy this postby Shri.Vaidyanathan Pushpagiri in its entirety as it uses typical Palakkad Lingo. The post is titled Kerala Cuisine: from the kitchen of a Kerala Pattar.”  Pattar is the slang for a ‘Brahmin’ in Kerala and Tamilnadu.
My parents nor In-laws celebrate Onam, but I generally celebrate all festivals including Id and Christmas with sevaiyan or cakes – for me it is all about the spirit of festivity, and then, it’s a good excuse to try all those yummy sweets and desserts!  To enjoy any tengapal payasam (Porridge using coconut milk) you must develop a liking for coconut milk and jaggery. I have found that some people not used to the taste of coconut milk do not seem to like curries or sweets made with it. This payasam is a good ‘vegan’ alternative as it satisfies the need for a ‘payasam’ without compromising on the taste.Recipe: 

Paruppu Pradaman – Coconut milk based jaggery and lentil porridge – Vegan / GFCF / Nut free Indian dessert


Moong dal/dehusked, split moong bean – 1/4 cup
Coconut Milk – 2 packets of dabur coconut milk or Milk from 2 coconuts
Green Cardamom – About 5 to 6 pods powdered
Jaggery (Organic) – 2 cups powdered
Nutralite vegan butter spread – 2 to 3 tbsps.
1/4 cup of thinly sliced coconut pieces.


1. Fry coconut pieces till brown and set aside.

2. Extract coconut milk:
Grate the coconut taking care not to scrape the kernel’s brown portion. Add a cup of boiling water to about 3 cups of grated coconut. Mix well and strain to get the first milk.

Add another cup of water to the strained coconut gratings and grind for a few minutes. Strain to get the second milk.

Add 2 cups of water to the ground coconut residue and grind well this time. Press out the milk either through a sieve or throught a muslin cloth. What you get will be thinner than the first too extracts – this is the third milk.

Set these three extracts separately aside.

3. Clean, wash and drain the moong beans for some time. I spread it on a towel and pat dry it as it hardly retains any water that way.

4. Roast till the dal just starts turning pink. Set aside in a plate to cool. When cool cook till soft but not mushy. (3 whistles in my Hawkins)

5. Mix the cooked dal with the powdered jaggery.

6. Heat a heavy wok and melt the nutralite. Add the dal-jaggery mixture and stir well till the jaggery melts well.

7. Add the third coconut extract milk and cook till it just starts boiling. Add the second extract and cook further. Do not boil. Remove from fire and add the first extract.

8. Stir well. Add cardamom powder and fried coconut slices.

9. Serve warm.


The amount of coconut milk also depends on the sweetness of the jaggery used which varies with the type. Some jaggery varieties are a salty, and these are not suitable for making pradaman. Organic jaggery imparts better colour and melts easily, and doesn’t have the slightest tinge of salt.

The consistency should be like that of ice cream melted to room temperature – not runny, not thick.

Always heat coconut milk on very low heat and do not bring it to a boil else it will curdle.  The third extract contains mostly water and very less coconut flesh hence it can withstand boiling but not the first extract of pure coconut milk.

This is the special dish I made for ‘Onam Celebration – Festive Food Event’ started by Priti of ‘Indian Khana’ and Purva of ‘Purva’s Daawat’, and guest hosted by Priyanka of ‘Asankhana’.

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Have your say

  1. Looks so warm and comforting, a post card for you at:

  2. I loved the name in English 🙂
    This is oneof my favourite payasom.

  3. Your parrapu pradaman looks perfect,creamy and delicious…enjoyed reading the link that you had provided especially the konjum inge varella line…:) My mom in law makes this at our place during festivals or neivedyam and I have to admit it is an acquired taste I like it though…

  4. thanks alot for sending this delicious entry for the onam festival,..:-)

  5. Looks delish. Now where in America does one get organic jaggery?!

  6. Lip smacking,konjam extra podungo?(or a little more?)

  7. vow looks so heavenly….
    nice entry……

  8. I really appreciate ur broadmind of welcoming and celebrating all religious festival with some sweet 🙂
    Parrupu payasam looks delicious , coconut lovers would really crave for this one 🙂

  9. the pic looks really delish

  10. This is my “favouritest” payasam of all and I have to say the english translation of paruppu pradhaman doesn’t do a thing for it, does it?
    I like to believe that its called prdhaman because its “number one”!:)
    Btw, I started my blog with this recipe and very a sad looking picture of it.
    Oh, one mopre thing.
    If you must use something other than fresh coconut milk, reconstituted Maggi coconut milk powder isn’t too bad.

  11. Loved the link at Sulekha. Thats exactly what I use. But not to help in the kitchen though.

    Mouthwatering payasam. I make with chana dal. Its long time since I tasted this. You have tempted me to make this at the earliest.

  12. Wow now that is making me drool..I made this for the first time referencing the one at kitchen mishmash and it was oh so wonderful!!!

  13. Just lovely, Harini. The dish looks and sounds just amazing, and it’s vegan too!

  14. Amazing… this is one of my favourite…. looks yummy:)

  15. I love paruppu pradhaman. Yours looks nice and yummy 🙂

  16. wow! nice payasam recipe and we too do it in the same way in our home!

    visit my blog while u find time! add u as a follower of my blog to have my recipes in ur dashboard itself!

  17. Can’t help with the translation but it sure looks delicious!

  18. What a beautiful picture!My bhaabhi too had made it for Onam. this is one payasam that i crave for, but never tried making on my own. I totally agree with not using canned coconut milk, but it sure makes life simpler. I will try it sometime soon.

  19. How do you explain the name in English??

    bliss in a bowl. i like this more than the milk-based sweets.

  20. Wow! That’s a must in my list of things to try. Lovely!
    A wonderful new design and layout!
    And there is somehing for you at my blog…..!

  21. good recipe and wonderful click dear…

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