|2 cup||Moong dal|
|½ cup||Javaresi (sabudana ()|
|4 nos||Coconut pieces|
Dry roast the moong dal in pan . Then cook Moongdal and javaresi in pressure cooker with little amount of water for 3 or 4 whistle.Take Jaggery in a pan and pour some water. Wait until jaggery should melt in water and some bubbles will come. Then mix cooked moongal and javaresi in to the jaggery syrup. Cook it for 10 mins in medium flame. Once it becomes semi solid. Fry cashewnuts, elaichi, finely chopped coconut in ghee and mix that in payasam. Your Paruppu Payasam is ready.
You can alter the quanity of jaggery according to your taste.
Dont increases the quanity of javarasi bcos it makes your payasam very thik and soild.