Prathaman Recipe | Traditional Kerala Moong Dal Payasam with Coconut Milk and Jaggery

Prathaman Recipe (Traditional Kerala Payasam)

A classic Onam and festive special recipe prepared using moong dal, coconut milk, and jaggery. Rich, aromatic, and delicious.

Servings: 8

Ingredient	Quantity	Notes
Yellow Moong Dal	1 cup	Wash and cook
Jaggery	1½ cups	Melt in 2–3 cups of water to form a medium-thick syrup
Coconut Milk	From 4 coconuts	Extract 1st, 2nd, and 3rd milk
Cardamom	Seeds from 2 pods	Crush lightly
Dry Ginger Powder	1 tablespoon	Optional but recommended for flavor and digestion
Ghee	1 teaspoon	For aroma

How to Extract Coconut Milk

1. Grate the coconuts.

2. Blend lightly with a little water.

3. Strain using a clean muslin/white cloth or fine sieve.

4. Collect milk in 3 batches:

   • 1st Milk: Thickest milk

   • 2nd Milk: Medium thick

   • 3rd Milk: Thinner milk

Keep them separate.

Method of Preparation

1. Cook the Moong Dal
   Wash the moong dal and cook until soft. Set aside.

2. Prepare the Jaggery Syrup
   Heat jaggery with water until it forms a medium-thick syrup.
   Add crushed cardamom seeds.
   Turn off the heat and allow to cool slightly.

3. Start the Prathaman
   In a thick-bottomed vessel, add 3rd coconut milk and the cooked dal.
   Boil for about 3 minutes.

4. Add the 2nd coconut milk and continue boiling for another 3 minutes.

5. Add 1 teaspoon of ghee and the jaggery syrup.
   Boil again for 3 minutes.

6. Finally, add the 1st (thick) coconut milk and the dry ginger powder.
   Boil only for 2 minutes and immediately turn off the heat.
   (Do not over-boil after adding the thick milk.)

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Important Tips

• Stir continuously while cooking to prevent sticking.

• Keep a ladle inside the vessel even when not stirring to avoid burning at the bottom.

• Moong dal may cause acidity in some individuals. Consume moderately according to your health.

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