Cherupayar payasam or moongal kheer
Aug. 28, 2015, 5:47 p.m.


Cherupayar payasam or moongdal payasam recipe with step by step pictures - Onam is one festival that tickles my taste buds. I am getting prepared to taste a grand sadya over the weekend :D The week was busy and I was damn sure that I will not have time to make sadya lunch. Hence I made one sadya delicacy everyday this week, like aviyal, pachadi. And, yeah I should do something for the blog. So, I decided to make a post on my Page asking for favorite dishes of readers. Thanks to all those who took time to respond. I let adam choose one among them and here it is, the delicious traditional payasam of Kerala - Cherupayar payasam or moongdal payasam. I personally like it because moong dal adds to health. Definitely try this out for onam Sadya :)

#FoodforSoul - Totally a beautiful passage I came across in my daily devotional. Right away, I fixed in my mind that I am sharing it with my readers. Here it is for you. Read and be blessed :)

"A successful day is one in which you have stayed in touch with Me, even if many things remain undone at the end of the day." -Dear Jesus by Sarah Young, p. 28

This is what the Lord says: “Stand at the crossroads and look; ask for the ancient paths, ask where the good way is, and walk in it, and you will find rest for your souls.” -Jeremiah 6:16

Lets check the recipe now :)


Cherupayar payasam or moongdal payasam


Serves : 5 Adults Cooking time : 30 minutes




150 gms plit moong dal


1.5 to 2 cups thin coconut milk


1 cup thick coconut milk


180 gms of jaggery


4 cups water


1 tspn elaichi powder


pinch of sukku or dry  ginger powder


2 tbspn ghee


8 to 10 cashews  half split


very fine slices of coconut 1tbspn




 Step 1 - Take a thick bottomed kadai, heat 1 tbspn ghee. Once the ghee melts, add cashew and coconut pieces. Fry until they are golden brown. Remove them from pan along with the leftover ghee and keep them aside.




 Step 2 - In the same kadai, after all the ghee has been removed, add the moong dal and dry roast until light golden in colour. You can smell the aroma once the color is reached. Transfer moong dal to a plate.




Step 3 - In the same kadai add jaggery and 1 cup of water. Make a syrup. Switch off once the jaggery completely melts. Strain and keep the jaggery syrup in a bowl.




 Step 4 - Wash the kadai and heat it. Once hot, add water and let it boil. Moongdal : Water = 1:3 ratio. Once the water comes to a rolling boil, add the roasted moong dal. Cook covered until the water reduces to half.




 Step 5 - At this stage, add the jaggery syrup and let it boil until the mixture reduces to half.




 Step 6 - Now add the thin coconut milk mixed with sukku or dry ginger powder and elaichi powder. Let the mix boil completely. As it becomes thick, keep stirring often and reduce the flame. Switch off once it becomes very thick. 




 Step 7 - Add the thick coconut milk, fried cashews and coconut pieces. Stir. Let it rest for few mins. Serve with papadam :) 




 Please do try out this delicious cherupayar payasam and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,


Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
my foodgawker gallery