Ingredients
- 1. For Thengai poornam:
- Shredded coconut - 1 cup
- Jaggery - 1/2 cup
- Ghee - 1 teaspoon
- Elachi - 1 teaspoon
- 2. For kolukkattai:
- Raw rice: rinsed in water and dried...Grind it.
- Water.
- Salt and gingely Oil.
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a deep dish mix jaggery in just enough water. Cook in medium flame and stir till jaggery dissolves. Add grated coconut, ghee and elachi. Stir constantly till all water is absorbed. This is thengai poornam.
Step 2
This poornam can itself be had as a snack or made as a filling for kolukkattai.
Step 3
For the kolukkati add 1 cup wet rice flour to 1/2 cup boiling water+salt and oil. Keep some boiling water on the side...if needed add for a smooth consistency. Make a mould of choice, add the poornam and steam for 10 minutes in the idlimaker.
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Chef Tips and Tricks
Coconuts make us dream of the summer, the sun and the sea. With our video we show you the easiest way to crack open a coconut, and before you know it you'll be whisked away to white sand beaches!
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