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aadi thengaai sudum pandigai
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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.