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Friday, July 17, 2015

Aadi Thengai Paal / Aadi Coconut Milk

Aadi Thengai Paal / Coconut Milk:

The first day of the tamil Month Aadi is celebrated as Aadi Pandigai. On this day the main item to be prepared id Aadi Thegai Paal in addition to Mor Kuzhambu, Paruppu, Rasam, Vazhaikka, Vadai. Here goes the recipe.


Coconut – 1 big sized
Jaggery – For 3 cups of coconut milk, 1 cup of jaggery
Raw rice – 1 tsp (Optional)
Cardomom Powder – 1 tsp
Edible Camphor Powder – a pinch
Cashew / Raisns – few
Ghee - 1 tsp


Soak raw rice in little water for half an hour.
Break open the coconut, discard the coconut water. Scrape the coconut and keep it aside.
Powder the jaggery and add ½ cup of water, boil till all the jaggery dissolves and strain to remove any impurities in it. Keep this jaggery water aside.


Grind the soaked rice and scraped coconut with 1½ cups of water in a mixie.
Strain the water with a strainer and keep aside. This is first coconut milk
Again grind the coconut with other 1 cup of water in a mixie, strain it with a strainer and this is the second coconut milk.
Boil the jaggery water well till the raw smells disappers.
Now keep the flame in sim and add the second coconut milk to it and wait for a minute.
Now add the first coconut milk and wait till it turns frothy.
Add the cardomom powder, edible camphor and mix well.
If required add a tadka of cashew and dry grapes in ghee.

Aadhi Thengai Paal is ready to be served.


Please note that if coconut milk is boiled for a long time it will curdle, so heat until its frothy and turn off the flame.
Also if the coconut milk is not boiled well it will have a raw smell.
Please take care while heating the coconut milk..

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