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You are here: Home / Traditional Kongu Foods / Thengai Suduthal | தலை ஆடி பண்டிகை | Coconut Aadi Festival

Thengai Suduthal | தலை ஆடி பண்டிகை | Coconut Aadi Festival

July 17, 2013 By Sangeetha Priya 13 Comments

THENGAI SUDUM PANDIGAI | தலை ஆடி பண்டிகை | COCONUT AADI FESTIVAL | THENGAI SUDUTHAL

Today I am here with one of the traditional Tamilar festival Thengai Suduthal recipe (Thengaai Sudum Pandigai). Many of you may not aware of it, because it is particularly celebrated on banks of rivers.

Today is Aadi 1, the first day of tamil month Aadi. People worship water in the form of wells, tanks, Dam and rivers today as well as on Aadi 18 (Aadi Perukku).  Especially the newly wedded couples celebrate it by taking bath in rivers, wearing new clothes, Apply turmeric to Maangalyam/Thaali and wear new Yellow Thread on that day. The same day people make this recipe, not only newly wedded; most of the people have the culture of making this coconut (coconut filled with sweet stuffing) during this festival.

I always come with Grandma/Mom recipes, today for the very first time I am here with the recipe/culture my father practiced me :-). In evening after cooking the coconuts, we offer it to god (Vinayagar/Amman) and then share it with family and neighbors around. It was regular during my school days and after settled in Chennai i couldn’t follow it. Luckily I got a chance to make in the recent stay at my native place.

thengaai sudum pandigai thengaai suduthal

I have uploaded a short video how to fill and cook the coconut with stuffing, It’s outdoor cook, as the coconut shell breaks/cracks, the shells burn while cooking and also give some crack sound (don’t get panic), anyways you hold it with a very long stick for safety purpose :-). I strongly suggest you to cook in outdoor however I found this you tube video making it in indoor gas. Also I shared few of my native pictures here.
There is a short article about this festival to know more click here.

Ingredients for Thengai Suduthal

Coconut – 2 Numbers
Raw Rice – 1/2 Cup
Jaggery/Vellam – 1/2 Cup and more
Pottukadalai/Roasted gram/Dhalia – 1/4 Cup
Sesame seeds – 2 Tbsp
Cardamom Powder mixed with Sugar – 2 Tbsp

Thanks Abi and Logu for helping me to record this recipe  🙂

thengaai sudum pandigai thengaai suduthal

How to do Thengai Suduthal

  • Remove the outer fiber from coconut, wash and keep ready (Step wise Pic 1).
  • Soak rice for 1 hour at least.
  • Make one hole in the three eyed coconut and remove all the water, reserve it for later use (Step wise Pic 2).
  • Put Jaggery, Rice, Pottukadalai, Sesame seeds, cardamom powder one by one and a tsp of coconut water at a time (Step wise Pic 3).
  • Do repeat alternating ingredients but add more jaggery also make sure you add only half of the coconut water.
  • While inserting use tooth pick/small stick to fill inside the coconut.
  • Once done filling the coconut, wash by closing the hole with your thumb.
thengaai sudum pandigai aadi 1 thalai aadi pandigai
Step by Step Pictures from my recent trip 🙂
  • You can roast it immediately or do allow to the ingredients to soak in coconut water for a while say 30 minutes to 1 hour so it cooks perfectly.
  • We usually fill the coconut previous night and on festival day the early morning roast it in fire.
  • But most people roast the coconut in the evening on Thalai Aadi day.
  • Before that apply turmeric all over coconut and kumkum(optional).
  • Insert a healthy and strong green wooden stick (which holds high temperature) with sharp edges to fit in to the coconut.
  • Preferably Alinji Maram Kuchi (In Tamil).
  • Now bring it to fire and roast till the whole coconut turns black, otherwise the inner won’t cook completely.
  • Turn all over for even cooking, check the video at the end of the post to gain more ideas.
  • Cool it for another 1 hour, it also cooks with the inner temperature right now.
  • You may still wear crackling sound and in some coconut water comes out even after removing from flame, its normal.
  • Wash the outer black parts under the running water gently by covering the coconut hole/eye.
  • Break and offer to god before tasting 🙂 (Step wise Pic 4).
thengaai sudum pandigai thengaai suduthal

Notes

  1. Check whether the coconut is in good condition by smelling the water you remove before start filling.
  2. Some may add moong dhal as one of the ingredient, you can add if you like that taste.
thengaai sudum pandigai thengaai suduthal
aadi thengaai sudum pandigai salem
thengaai sudum pandigai thengaai suduthal

Print Version

aadi thengaai sudum pandigai
Print
Thengai Suduthal
Prep Time
45 mins
Cook Time
3 hrs 25 mins
Resting Time
28 mins
 
Course: Snack, sweets
Cuisine: Indian, tamilian
Author: Sangeetha Priya
Ingredients
  • Fresh Coconut – 2 Numbers
  • Raw Rice – 1/2 Cup
  • Jaggery/Vellam – 1/2 Cup and more
  • Pottukadalai/Roasted gram/Dhalia – 1/4 Cup
  • Sesame seeds – 2 Tbsp
  • Cardamom Powder mixed with Sugar – 2 Tbsp
Instructions
  1. Remove the outer fiber from coconut, wash and keep ready (Step wise Pic 1).

  2. Soak rice for 1 hour at least.

  3. Make one hole in the three eyed coconut and remove all the water, reserve it for later use (Step wise Pic 2).

  4. Put Jaggery, Rice, Pottukadalai, Sesame seeds, cardamom powder one by one and a tsp of coconut water at a time (Step wise Pic 3).

  5. Do repeat alternating ingredients but add more jaggery also make sure you add only half of the coconut water.

  6. While inserting the ingredients use tooth pick/small stick to fill inside the coconut.

  7. Once done filling the coconut, wash by closing the hole with your thumb.

  8. You can roast it immediately or do allow to the ingredients to soak in coconut water for a while say 30 minutes to 1 hour so it cooks perfectly.

  9. We usually fill the coconut previous night and on festival day the early morning roast it in fire.

  10. But most people roast the coconut in the evening on Thalai Aadi day.

  11. Before that apply turmeric all over coconut and kumkum(optional).

  12. Insert a healthy and strong green wooden stick (which holds high temperature) with sharp edges to fit in to the coconut.
  13. Now bring it to fire and roast till the whole coconut turns black, otherwise the inner won't cook completely.

  14. Turn all over for even cooking, check the video at the end of the post to gain more ideas.

  15. Cool it for another 1 hour, it also cooks with the inner temperature right now.
  16. You may still wear crackling sound and in some coconut water comes out even after removing from flame, its normal.
  17. Wash the outer black parts under the running water gently by covering the coconut hole/eye.
  18. Break and offer to god before tasting 🙂 (Step wise Pic 4).
Recipe Notes
  1. Check whether the coconut is in good condition by smelling the water you remove before start filling.
  2. Some may add moong dhal as one of the ingredient, you can add if you like that taste.
Short Video Clip of Aadi Thengaai Suduthal

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Filed Under: Fasting Recipes / No Onion No Garlic, Festival Recipes, Traditional Kongu Foods, Traditional Sweets and Snacks Tagged With: Aadi perukku thiruvizha, cauvery or river banks how they celebrate festival, Coconut Aadi Festival, Coconut Aadi Festival recipes Thengai Suduthal, festival from salem tamilnadu, Festive Specials, how to stuff whole coconut and bake, Indian Recipes, Indian Sweet, Indian Sweets and Snacks, Kongu mannin aadi perukku pandigai, Kongunadu aadi pandigai, mettur dam festival, mettur dam views, newly wedded couples how to celebrate festival, Nitha Kitchen, salem tamilnadu, sirappu pandigaai thiruvizha, south indian pooja special, stuffing coconut with sweet jaggery rice and dhal and cook in open air, thengaai chuduthal recipe for thalai aadi, Thengaai sudutal, Thengai Sudum Pandigaai, Thengai Sudum Pandigai, Thengai Suduthal, ஆற்று பண்டிகை, தமிழர் பண்டிகைகள் காவிரி படுகையில் கொண்டாடப்படும், தலை ஆடி பண்டிகை, தேங்காய் சுடும் பண்டிகை

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Reader Interactions

Comments

  1. Jagan

    August 1, 2018 at 6:52 am

    these pictures recalls my childhood memories, thanks for sharing

    Reply
  2. Seetha Ram

    October 20, 2016 at 11:20 am

    Cleaning Material in Chennai good blog

    Reply
  3. sangeethapriya

    July 21, 2014 at 5:20 pm

    thank you all for your lovely comments n wishes dearies 🙂

    Reply
  4. Divya Ashok

    July 16, 2014 at 8:22 pm

    Wow! I haven't heard about it too. Good one and I am sure it tastes good. 🙂

    Reply
  5. Babitha costa

    July 18, 2013 at 4:48 am

    this is the first time hearing about this,very helpful to know this traditional recipes

    Reply
  6. divya

    July 17, 2013 at 9:30 pm

    Looks superb and nice clicks

    Reply
  7. Me...

    July 17, 2013 at 5:29 pm

    Lovely informative post. I never knew about coconut roasting and how that could bring out the taste!

    Shobha
    http://www.anubhavati.wordpress.com

    Reply
  8. Divya Pramil

    July 17, 2013 at 3:47 pm

    Awesome and Lovely post akka.. Nice clicks there… 🙂 Such an auhentic recipe this is.. thanks for sharing 🙂

    Reply
  9. Treatntrick Treat and Trick

    July 17, 2013 at 10:45 am

    Thanks for sharing this informative post dear…

    Reply
  10. Ramya Krishnamurthy

    July 17, 2013 at 8:54 am

    so authentic and happy aadi akka

    Reply
  11. Priya Anandakumar

    July 17, 2013 at 8:16 am

    very lovely dear, I too make them happy aadi perukku… lovely clicks…

    Reply
  12. Chitz

    July 17, 2013 at 7:43 am

    Nice video dear.. Never seen this way of preparing sweets.. Loved the authentic & traditional sweet & the way of preparing it 🙂 U rock with traditional recipes !!

    Reply
  13. Veena Theagarajan

    July 17, 2013 at 6:10 am

    looks interesting

    Reply

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