Kadala Pradhaman/Kadalaparippu Pradhaman
Channa Dal/kadala parippu- 1 cup
Jaggery powdered- 1 1/3 cup
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp
First step is to cook the channa dal. You can pressure cook it till soft ( 3-4) whistles. If the is excess liquid drain and set aside.
Grate one coconut. Put it in the blender and add half cup of water. Blend for a few seconds and the squeeze the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both separately.
Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisin,drain and set aside.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.
In the same pan add one more tsp of ghee and add the cooked channa dal and stir fry 5-6 minutes. With the back of the spatula, press and mash as much as you can.The color of the dal will change to golden brown and the raw flavor disappers. Add the thin coconut milk and simmer for another 8-10 minutes.Now add the melted jaggery syrup. Simmer till the payasam/pradhaman thickens.Finally add the thick coconut milk, cardamom powder, cumin powder and ginger powder and mix well.Allow it to warm up for a minute and switch off the flame.
Finally garnish with fried cashew nuts,fried coconut pieces and raisins.
Hope you will all enjoy!