Moong dal (split)                   :  2oogms

Jaggery                                  : 450 gms

Coconut milk(thick)              : 1 cup

Thin coconut milk                 : 4 cups
Rice powder                          : 2 tbsp

Ghee                                      : 1 tbsp

Coconut cut into small pcs    : 1 tbsp

Dry ginger powder                : 1/4 tsp

Roast the moong dal  in a fry pan in a low flame for a minute, then remove from fire and wash it. Pressure cook the dal adding 1 cup of water, after 3 to 4 whistles remove from fire and let it cool.




Take a thick wide bottomed pan add jaggery and water to this and heat it till the jaggery dissolves. Then filter the jaggery solution to remove the impurities.



Open the cooker and mash the cooked dal, add this to the jaggery. Add the  rice powder to the thin coconut milk and add this mixture to the dal and let it boil in a reduced flame for 4 to five minutes, stir it in the middle. Check the consistency, it should not be too thick.
Then add the thick coconut milk and mix well. After adding thick coconut milk dont allow it to boil.
Remove from fire.
Heat ghee in a fry pan, add the coconut pieces and fry it till golden brown and pour it to the payasam. Tasty cheruparuppu pradhaman ies ready!!