Take the roasted dal and soaked & drained sabudana in a vessel. this moong dal recipe is cooked in udupi or south canara. One of my fav payasam.I also prepared this last week for garuda panjami poojo,but little bit different manner.Just love it to the core. Switch off and transfer. I too toast the mung dhal yummy! I'vd had Korean-style friend chicken once before and really enjoyed it, so I was glad to find Chicken In The Kitchen so close to me. It was very different and tasty. Jaggery (powdered or grated) is used as a sweetener in this Chana Dal Payasam and for flavorings, I have added cardamom powder, cashews and raisins. Feel free to add less or more of the jaggery according to the sweetness you prefer. When the pressure releases, open the lid and check the dal. Transfer this to a vessel and add cup of water. Generally for any payasam, we garnish with fried cashews and raisins, but in this delicious payasam, along with fried cashews, we also need to garnish with fried chopped coconut. I WANNA SEE! Then add the raisins and stir until they become plump. Also they call it as Pradhaman as we call as Payasam. Tried the recipe using normal milk and it turned out well. Hi Sindhu, Do not overheat or boil as the coconut milk might curdle. In this way, there are hardly any chances of the milk getting curdled. I kept the rice whole. Now add the milk. Keep the rest of the 1/3rd cup of coconut milk aside. Just one suggestion, I need recipes for kids/ toddlers coz I ve two boys who r v fussy eater. Let this milk be at room temperature as well. 19. Tag @Subbusktichen on Instagram. Guests appreciated very much. Can I use normal milk instead of coconut milk?? Doing good. Press SAUTE button on Instant Pot. Maharashtrian Add teaspoon cardamom powder, teaspoon ginger powder & to cup thin coconut milk or milk and stir well. Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut . Switch off the heat and keep it aside. Place this pan in a stovetop pressure cooker. You can add some more milk if the consistency of the paruppu payasam is too thick. I have not had payasom for ages, the only time i make payasom here is when it is onam . You will get a nice aroma from yellow lentil. yeah its a good one make sure u add coconut!! If you have made the recipe, then you can also give a star rating. Keep on stirring so that the jaggery dissolves. 1. Now the mashed dal, coconut and the fried cashew nuts are ready. Turn off the heat and allow the pressure to release naturally. firstly, make sure to roast the moong dal well to get a nutty flavour. Add pasiparupu (1 cup) in the same pan and start roasting. Place this pan in a pressure cooker. In a small pan or tadka pan, heat 2 tablespoons coconut oil. In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles. Pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. You can soak this for 15 minutes and also cook. Heat a teaspoon of ghee and fry the cashews till golden color and take it aside. Let it cool. Hi, I'm Rajeswari Vijayanand! Once the payasam is cooled off, add 1 cup of boiled and cool milk and mix well. Adding coconut pieces enhances the taste but they are optional. You can even soak for 30 minutes and then pressure cook. IT Engineer turned full time Food Blogger. The chana dal should not be too pasty or lumpy. Moong Dal Payasam also known as Paruppu Payasam or Parippu Payasam is a traditional South Indian payasam variety made with yellow split and skinned moong lentils, jaggery, coconut milk, ghee and nuts. We can add sugar and adjust the sweetness, Always switch off the flame after adding the thick coconut milk. Add water and cook on manual, vent sealed for 5 minutes and let pressure release naturally, NPR. Now is the most important step. Just in vessel by adding water and low flame. Now I'm craving for a bowl. Yours look delicious. We thank you for your understanding and patience. Hebbars Kitchen Indian Veg Recipes | All Rights Reserved. Yours looks so creamy and delisshhh. Hi Pritha Glad to know! In this case add 1.5 cups of water to the lentils and then pressure cook for 3 to 4 whistles or 7 to 8 minutes on medium heat. Take the roasted dal and soaked & drained sabudana in a vessel. After 45 minutes, wait for the pressure to cool completely. Take the chana dal in a pan or vessel which will fit inside a stovetop pressure cooker. Havent tried this parupu payasam..looks so tempting, Yummy,I love this payasam,never added coconut bits though I have heard a lot,looks really tempting . Close the instant pot, lock the lid into place, and set the pressure release knob to the sealing position. Boil in low flame for 2 minutes and add milk/ water as per the need to adjust the consistency. You can also cook the lentils directly in the cooker. So glad to know the recipes worked out well for you. International I tried twice and it came out very well. Got lots of appreciations. Wonderfully explained steps.. Place a filter over the pot and pour jaggery syrup through it to the payasam. so i would suggest you to add milk first and let the payasam become hot. You can serve Kadalai Paruppu Payasam hot, warm or chilled; and after meals as a dessert. Once all the jaggery dissolves, add 1 cup thick coconut milk or canned coconut milk. Happy to know the recipes turn out good. Consider Baghel Agro Industries to get prompt deliverance of premium grade products. Tastes delicious! Turn off the heat and keep aside. Adding roasted coconut bits are optional but it gives a nice crunchy bite to the payasam. After done, mix well in a mashing way and add powdered jaggery to this. Pinterest Simmer the payasam after adding jaggery without boiling briskly. But the taste was good.. but real paruppu payasam was not there..(due to milk quantity), Kavi You can adjust the quantity of milk according to your preference. You can check this method on How to make coconut milk. Nice n easy payasam! In a small pan or tadka pan, heat 2 tablespoons of coconut oil. Add shredded coconuts and roast it until the color changes into golden brown. After adding thick milk, do not keep the payasam on flame. Pasi paruppu payasam method: Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much. Thanks for sharing recipe. Instantly can prepare. Turn off and pour to the moong dal payasam. You can cook the chana dal in a pan/pot too, but it will take longer. a popular south indian style of kheer recipe made with moong dal and coconut milk. It was yummy and my family loved it. When the pressure releases, mash the cooked dal slightly. Roast till nice aroma emits. Thanks Marina for your best wishes. i have used moong dal, tomato, onion, chilli powder and turmeric powder. One doubt is vn I roasted d dhal it turned a little brown but d taste didnt not change . Take the moong dal and 1 cup of water in a small pan. Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. Highly recommended. Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency. as a matter of fact you can cook the same payasam with other lentil but moong dal is an easy option. Pour water and rinse the lentils a few times. Take 1 Coconut, Cut in half, grate the coconut. 12. I WANNA SEE! Simmer for 2 minutes and add milk/ water as per the need to adjust the consistency. Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil. Then, place this pan or vessel in the pressure cooker on a small trivet. Pasi paruppu/Moong dal 1/3 cup Your email address will not be published. It should be still runny & of pouring consistency. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. Not only I make Kheer, but I also make payasam on occasions. Add 1.5 cups water in the pressure cooker. simple n easy for a beginner. Hi Meena Your email address will not be published. Dry roast half cup moong dal until aromatic & golden. Add 3/4 cup jaggery powder. Even we make this kheer and I just love itthis kheer makes body cool and hence mom used 2 make it regularly.Loved the consistency ..:). I am yet to make this payasam, had it, but never tried at home. wow parrupu payasam looks delicious very tempting click, This is my most fav payasambut tried with chana dalthe recipe sounds kool, Nice payasam with lovely presentation dear, This is really making drool such a lovely & tasty payasam and great click dear:). Required fields are marked *. mom used to make this to finish off fasting. Coconut milk is the star of this dish that provides a nutty flavor and creamy taste. Add cup thin coconut milk or water. Roast till nice aroma emits. If the jaggery you use has a lot of impurities, then heat the jaggery in cupwater on a low heat. We can add sugar and adjust the sweetness, Always switch off the flame after adding the thick coconut milk. Add ghee and once it melts, add in the cashews and dry coconut. Hi Swasthi Your email address will not be published. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We love Cooking & Blogging. View the online menu of Kitchen 88 Cafe and other restaurants in Provo, Utah. Welcome to Dassana's Veg Recipes. 7. The cashier did a great job explaining everything on the menu to me and I ended up getting the meal deal with jumbo wings and . I have never experimented with this moong daal kheer. So first make a thick coconut milk with the powder. Turned out well. Happy Tamil New Year!! South Indian Breakfast | Tiffin | Dinner recipes, Ganesha chaturthi | vinayagar chaturthi recipes, Celebrating 10 years of Jeyashris Kitchen, South indian breakfast recipes | tiffin recipes, Murruku, thenkuzhal | easy murukku recipes. For frying the dry fruits, I have used coconut oil. Then place this pan or vessel containing the chana dal and water on top the trivet in the pressure cooker. Serve Moong dal payasam when it cools down a bit. Mash the dals coarsely and keep aside. Method : Dry roast the pacha payaru for 5 minutes. Nice one. In the same pan, add the sliced coconut pieces and fry till golden brown and take these aside. Simmer and add. Facebook In a heavy bottomed vessel or kadai, boil milk in medium flame until it reduces a little. In South India, most of the times, payasams are made during auspicious or festive occasions, when it also acts as an offering to deities in temples as well as households. Just like this Chana Dal Payasam or Kadalai Paruppu Payasam, which is a completely vegan sweet pudding or kheer made with Bengal gram, coconut milk, jaggery and some flavorings. Delicious creamy moong dal payasam made with yellow moong lentils, jaggery and coconut milk. 5. Thank you so much Mam keep posting and encourage us to do new recipes . Sometimes depending upon the quality of sabudana, we should decide to pressure cook or not. This is another one of my fav. This looks so yumm. Gujarathi Recipes In the same pan, add the sliced coconut pieces and fry till golden brown and take these aside. Whenever I tried new recipes first i check with your webpage only. Paruppu payasam is one of the traditional Tamil brahmin style payasam, made in our home during festival times. You can replace coconut milk instead of milk. Do try this for Tamil New Year and enjoy with your family. Mix very well and serve chana dal payasam hot or warm or chilled. How to make Paruppu Payasam 1. Let the pressure fall on its own. Get 100% natural Chana Dal from Agro Exporters, Leading Chana Dal . Tag @Subbusktichen on Instagram. Now, pour the tempering mixture together with the coconut oil in the payasam. payasam has come out really good Jeyashri. Please explain when to use ghee . . See Larger Map - Get Directions. Wishing Happy Diwali to you and your family. Either one should be at room temperature. The fried cashews and coconut pieces are for garnishing the Pradhaman. Mash the dals coarsely and keep aside. This is the fast as well as easy way too. while mixing it with jaggery and coconut milk, you need to have semi solid consistency. one of my favourite payasam looks wonderful. . Tried it today.

Its been ages since I made payasam and thanks so much for the recipe. Drain the water and add it in a pan or pot. Frying them at lower temperatures will harden them. Skip this step if your jaggery is clean. Take the chana dal in a pan or vessel which will fit inside the pressure cooker. Thanks dear! Add thin Coconut milk and mix well. (adsbygoogle = window.adsbygoogle || []).push({}); April 12, 2013 by PadhuSankar 26 Comments, How to make Pasi Paruppu Payasam without coconut milk, Prep time under 15 mins Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam. Your email address will not be published. Refrigerate the paruppu payasam as soon as it comes to room temperature. Thank you so much for the nice words. Delicious click Padhu Payasam looks yummilicious!! 1. Save my name, email, and website in this browser for the next time I comment. I make this payasam but I use only channa dal .Very nice Jayashree .Have a nice Vinayagar chathurti tomorrow. This recipe of the Kadalai Paruppu Payasam is also an easy one. Soaking for more time reduces the cooking time. Delicious looking and tempting moong daal payasam.Deepa, Huss loves this a lot. Pressure cook for 7-8 whistles. Leftover payasam has to be refrigerated once it comes to room temperature. The recipe which I have shared here is my MILs favorite. Add enough water ( cup approximately) along with milk and pressure cook up to 3 whistles. Youve done a great job of taking traditional recipes we all used to enjoy and bringing it into our modern lives. Delicious, healthy (no sugar, no coconut milk) and filling payasam is ready to be served. * Percent Daily Values are based on a 2000 calorie diet. SUBBUSKITCHEN | ALL RIGHTS RESERVED | 2018 | MANAGED BY HOST MY BLOG, Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam. Then add the thick coconut milk and give a final mix. Then, filter and use this syrup. Add 1.5 cups water in the pressure cooker. Yummy looking payasam. Use generous amount of ghee as it enhances the taste and aroma of the dish. Yes it has to turn golden only then the aroma will come out. 100 grams (husked and split bengal gram), to be added in the pan containing chana dal, while pressure cooking, or second or third extract of homemade coconut milk or water, or first extract of homemade coconut milk, or seeds of 4 to 5 green cardamoms, crushed in a mortar-pestle, Prevent your screen from going dark while making the recipe. Once all the jaggery dissolves, then add 1 cup of thick coconut milk. But you can still skip the soaking part and directly pressure cook the lentils. Leftover payasam can be refrigerated once it comes to room temperature. Grated coconut -1/4 cup Moongdal Payasam is a traditional payasam that we usually make for most of the festivals as an offering to god. This is a classic payasam recipe. Mix well and stir so that the jaggery dissolves. Coconut milk or regular milk? This is updated with full video. also, after adding coconut milk do not boil on high flame as it may curdle. The flavour combination of the payasam is so good that you cannot stop at just one bowl. Heat a teaspoon of ghee and fry the cashews till golden color and take it aside. Now pour the entire contents of the tadka pan (coconut oil+cashews+raisins) in the chana dal payasam. Do not hot milk to the payasam, it will curdle. 21. Select and press the steam function on the instant pot. If you are using regular milk, turn off the stove. Fry the raisins till they plump and swell. This is one of my favorite. Moong dal payasam Aval payasam How to make Javvarisi Payasam (Stepwise Photos) I have shown making this in an instant pot. . Add milk, mix well and allow it to boil. The South Indian version of these puddings are known by the name Payasam and are mostly made with jaggery, an unrefined sugarcane sweetener. The coconut milk makes the payasam silky and creamy. 1. Take cre. Meanwhile in a pan add the jaggery and add little water to it. Use fresh good quality coconut milk. Roast the moong dal till you get the nice aroma. Keep the pan or kadai on stove top on a low flame and begin to heat this mixture. First extract, second extract and third extracts of the fresh coconut are added at 2 different times. Add thick coconut milk only after switching off the flame. Also sometimes pressure cooking sabudana makes it mushy. About Chana Dal Payasam As mentioned above, this recipe is of a delicious payasam made with chana dal (husked and split bengal gram) and coconut milk. Next, add cup jaggery powder. Which milk did you use? thanks chitkala and glad to know. Thats great to hear. In some houses, they add a little bit of chana dal to enhance the creaminess of the payasam. Because of which the recipe is a vegan friendly one. Pasi paruppu payasam is quick, easy recipe to prepare on festival days. Both jaggery dal mixture and the milk is ready. Thank u dear. Then filter and use this syrup. Creamy n yummy payasam.. back home we prepare this with coconut milk. If you have made the recipe, then you can also give a star rating. its amazing.special dishes for a special festival. I should say it is my all time favourite. I share vegetarian recipes from India & around the World. However the dish can simply be made with dairy milk, if you do not coconut milk or it does not fit into your diet. Love the 1 st pic. You can also make moong dal payasam as an offering to the deities or you can make it for your family. 6. Stir till the jaggery melts. Roast the csahew nuts and coconut bits in 2 tsp ghee. Select a Rating! kindling my hunger for a sweet!!!! If required, you can soak dal for 10 minutes after roasting it, so that it will take less time to get cooked. Also, add 1 cup water to the lentils in the pan. Kadalaparuppu (Channadal) Payasam,Arisi Thengai Payasam,Arisi Paruppu Payasam,Ada Pradhaman,Chakka Pradhaman,Aval Payasam,Sago(Javvarasi/sabudana) Payasamare some traditional Payasam Varieties. Keep the flame high and let the jaggery melts completely in water till it dissolves. Delicious and tempting payasam..makes me drool.. two different dalsreally interestingi used to do with moongal dalbut never tried with chenna dal.nice presentation and click! Also only Bengal gram dal (Kadalaparuppu) and Moong dal are used for payasam. Please subscribe to our newsletter to get the latest news in your domain of interest. Add 1.5 cups water in the pressure cooker. A traditional recipe my mom makes for even a Friday quick payasam. Moongdal Payasam is a traditional payasam that we usually make for most of the festivals as an offering to god. Dry fry the moongdal till it becomes red colour. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe, Chana Dal Payasam | Kadalai Paruppu Payasam. This was infact my first post. I have shared this recipe in Jeyashris kitchen many years ago. Cardamom powder 1/4 tsp Most of their food have coconut as their mandatory ingredient. Add the sugar and the caramel syrup. once the jaggery melts, filter it to remove any impurities if present. Thanks for sharing such a delicious recipe with us. secondly, i have added store bought coconut milk to this recipe, but you can also add freshly made coconut milk for traditional flavour. Do not over heat or boil as the coconut milk might curdle. For a less sweet taste, you can add cup jaggery powder or grated jaggery. Required fields are marked *. 1. the dishes r superb and yummy toooooooooooo.i just luv to taste the moong dal and channa dalpayasam. I never tried roasting the daal before making the payasam.I just put everything in cooker and make a jiffy payasam:-) Next time i am gona try ur tip..The second click looks soo gooey:-), My fav payasam..Healthy too without sugarThx a ton for the tip!! The dish is tempered with ghee in which nuts, raisins and sometimes chopped bits of coconut are fried. Wish I had a cupful for Iftar this evening! The chana dal should not be too pasty or lumpy. congrats to you.this dish is also popular in malaysia'a happy weekend to you, I love this payasam and somehow thought it was very difficult to make it. The objective of this blog is to Inspire to Cook. Thanks a lot . You can also pressure cook the chana dal directly without soaking. It has to be soft cooked but must still hold shape partially. moong dal payasam recipe | paruppu payasam | pasi paruppu payasam, dal makhani recipe restaurant style in pressure cooker, no besan, no deep fry, no sugar syrup mock motichoor, easymoong dal payasam recipe | paruppu payasam | pasi paruppu payasam. Step-by-Step Guide How to make Paal Payasam Saut Rice 1. I also have a professional background in cooking & baking. Once the cashews start becoming golden, add 1 tablespoon raisins and teaspoon cardamom powder. I totally love Swasthis recipes very much. cup moong dal (pasi paruppu) 1 cup water to cup thin coconut milk (or regular milk) refer notes to cup jaggery or sugar teaspoon green cardamom powder teaspoon dry ginger powder (optional) 10 cashews 10 raisins 2 tablespoons dried coconut slices (optional) 2 tablespoons Ghee as desired cup thick coconut milk Instructions Then rinse the dal very well and pour 1 cup water. During festive occasions, payasam is one dish that is made in most households. A Payasam variety rich in Coconut milk and garnished with Fried Coconut pieces! 6. I think you missed reading the last step where I fry the nuts and raisins in ghee and then pour to the payasam. in a tawa heat 1 tbsp ghee and roast10 cashew, 2 tbsp raisins, 2 tbsp dry coconut. I FOOD. it gives the final cut !! God bless u. Luv u coz . In this case, add 1.5 cups water to the lentils in the cooker and then pressure cook for 3 to 4 whistles or 7 to 8 minutes. Fry till the cashews begin to get golden. Place this pan in a stovetop pressure cooker. Keep the pan or kadai on stove top and on a low flame heat this mixture. So do not skip that. I cook it in milk like you said - And used condensed milk for the sweetening looks quite delicious and tempting!!! Tried today afternoon. Once all the jaggery dissolves, then add 1 cup thick coconut milk. If it is aldente then cook for some more time until soft adding more water if needed. Hi Padhu.. tried this payasam recipe.. felt that milk was dominating as in paal payasam..usually we add coconut milk for this one, right? Soak the moong dal for 30 minutes in water. But dont overcook. Mix very well and just gently heat through for a minute or two. Let this boil for 3-4 mins. Optionally pour cup thick coconut milk. payasams Looks awesome..:) Shall I come over? Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium heat. Mix well to combine. 3. cant remember when i had it last.. been years thanks for bring out this recipe. If you want to use, please ask for it, Pasi Paruppu Pradaman | Moongdal Coconut Milk Payasam, Special Aval Payasam | Red Poha Kheer | Special Rice Flakes, How to Make Rice Flour at Home | Homemade Rice Flour Recipe, Paruppu Podi | Ambika Appalam Paruppu Podi Recipe | Garlic, Paruppu Keerai Masiyal | Dal Curry with Spinach, Beans Paruppu Usili Recipe | Paruppu Usili Recipe, Arisi Paruppu Sadam Recipe | Kongunadu Style Arisi, Idli Podi Recipe | Idli Milagai Podi Recipe |, White Pumpkin Kootu| Vellai Poosanikai kootu | Ash. This is very flavourful and my favourite tooI made this payasam last week for Aadi perukku. it is a traditional dessert recipe made especially for celebration feast or for the festival like makara sankranti. You have entered an incorrect email address! When the pressure settle down on its own, remove the lid of pressure cooker and check the lentils. Simply superb the picture and the payasam! Semiya payasam is a South Indian sweet made with vermicelli, milk, ghee, sugar/ jaggery, raisins and nuts. 16. Stir-fry until golden. Bring the paruppu payasam to a gentle boil. with milk you have to be careful as jaggery can curdle milk. The Paruppu Payasamis a very traditional South Indian payasam/kheer recipe made from moong dal and chana dal, coconut milk,cardamom and dark jaggery. Very nice Jeyshri.. Ur cooking seem to have lot of Iyer touch.. http://www.rita-bose-cooking.com/, beautiful clicks..Payasam sounds perfect and tempting, Lovely snaps Would love to have a cup now . 5. Do not over heat or boil as the coconut milk can curdle. Cuisine: American New, Latin American, Burgers. Refrigerate the payasam as soon as it comes to room temperature. Cook in low flame for 5 mins. As an Amazon Associate I earn from qualifying purchases. That coconut pieces attract me a lot Jeys .. Beautiful, inviting pics , hi raks kitchen,. The lentils should be cooked well. You can check this link for kids recipes Add water and pressure cook them for 3 whistles. Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam. Instead of coconut oil, you can also use ghee. he lentils can be cooked in a pan too, but it will take a longer time. add in pressure cooked moong dal and mix well. If the cooked dal consistency looks thin, then cook further till the consistency thickens a bit. The lentils should be tender, softened and cooked thoroughly. Thanks for the recipe and for an excellent site! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We love Cooking & Blogging. Switch off the heat and keep aside. In India you are likely to find, a zillion versions of Kheer and Payasam dishes. That typical taste for Indian desserts in me is so strong. If making for your family or guests, then you can use either homemade coconut milk or store brought coconut milk. If you are pressure cooking the dal directly without soaking then cook for 6 to 7 whistles or for 11 to 12 minutes. Love it. Serves -2, Milk 2 1/4 cup If I want to use coconut milk powder, how much should I use n at what stage? This is a creamy and a delicious payasam made with yellow mung lentils, jaggery and coconut milk. Lovely. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. It's made using cooked moongdal, jaggery and coconut milk. In case youre short of time, you can use the regular store-bought readymade thick coconut milk. In a heavy bottomed pan, strain the jaggery juice and allow it to boil for 5 mins. Follow the same steps to make it in a regular pot. Mix it well. Soaking chana dal for more time means it will take lesser time to cook. I have kept theparuppu payasam recipe simple and easy for everyone to follow. Cool this if you are using normal milk and not coconut milk. 5. If you are pressure cooking the lentils directly (without soaking), then cook for 6 to 7 whistles or 11 to 12 minutes. simmer for 2 minutes, make sure not to boil as coconut milk may curdle. Facebook Do not boil the payasam after adding thick coconut milk.

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