Semiya Cherupayar Parippu Payasam


1 cup cherupayar parippu / split moong dal
1/4 cup semiya / vermicelli
3 tbsp sago seeds
400 gm jaggery
1 cup thin coconut milk (3rd extract)
2 1/4 cups semi thick coconut milk (2nd extract)
1 1/2 cup thick coconut milk (1st extract)
3/4 tsp cardamom powder
3/4 tsp cumin powder
3/4 tsp dry ginger powder
a pinch of salt
1 1/2 tsp + 3 tbsp ghee
2 tbsp coconut pieces
2 tbsp cashew nuts
2 tbsp raisins


  1. In a pan, dry roast cherupayar parippu at medium flame till light brown.
  2. Wash it well and pressure cook it adding 1 cup thin coconut milk (3rd extract), 2 1/4 cup water and 1/2 tsp ghee at high flame for 1 whistle. Then cook at low flame for 2 whistles.
  3. In a pan, roast vermicelli / semiya till golden brown and add 3/4 cup water and cook until it becomes soft and all the water dries up. Keep it aside.
  4. Cook the sago adding enough water till it turns transparent and bubble-like. Keep it aside.
  5. In a pan, melt jaggery adding 1 cup of water and keep it aside.
  6. In a thick bottomed pan / uruli, add strained jaggery, cooked semiya and 1 tsp ghee and mix well.
  7. When it boils, add cooked cherupayar parippu and boil well at medium-high flame for 8-10 minutes.
  8. Reduce the flame and add 2 cups semi thick coconut milk (2nd extract), mix well and boil well for 8-10 minutes at medium flame.
  9. Mix 1/4 cup semi thick (2nd extract) coconut milk with dry ginger powder, cardamom powder and cumin powder.
  10. Add to the payasam and mix well. Add cooked sago and a pinch of salt and boil well.
  11. Then reduce the flame to low and add 1 1/2 cup thick coconut milk (1st extract) and mix well. Switch off the flame before it starts to boil.
  12. Heat 3 tbsp ghee in a small pan and fry sliced coconut till light brown.
  13. Add cashew nuts and raisins and fry till it turns golden brown. Add this to the payasam and mix…Serve warm…

Recipe Source: Fadwas Kitchen (YouTube)

Leave a Reply

Your email address will not be published. Required fields are marked *