Name: Stuffed Whole Coconut Recipe | Thengai Sudum Pandigai | Coconut Aadi Festival recipe by Sangeetha Priya R at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 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

ABOUT Stuffed Whole Coconut Recipe | Thengai Sudum Pandigai | Coconut Aadi Festival RECIPE

Authentic recipe from Salem/Tamil Nadu where coconut is stuffed with Jaggery, dal and rice and then cooked on high flame.

Ingredients Serving: 4

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

Remove the outer fiber from coconut, wash and keep ready. 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.
Put Jaggery, Rice, Pottukadalai, Sesame seeds, cardamom powder one by one and a tsp of coconut water at a time
Alternatively add all ingredients with more jaggery and make sure you add only half of the coconut water. Fill the coconut completely, wash by closing the hole with your thumb.
Let it sit at room temperature for 2 hours. Insert a green wooden stick (which holds high temperature) with sharp edges to fit into the coconut.
Now bring it to fire and cook till the whole coconut turns black, otherwise the stuffing won't cook completely. Turn all over for even cooking. the outer shell should burn and give nice aroma, it should turn black.
Cool it for another 1 hour, the stuffing continues to get cooked in the remaining heat. Wash the outer black parts under the running water gently by covering the coconut hole/eye.

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