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Home / Recipes / Stuffed Whole Coconut Recipe | Thengai Sudum Pandigai | Coconut Aadi Festival

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

Jul-08-2016
Sangeetha Priya R
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Hard
  • Festive
  • Tamil Nadu
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. coconut - 2 Numbers
  2. Raw rice - 1/2 Cup
  3. jaggery/Vellam - 1/2 Cup and more
  4. Pottukadalai/Roasted gram/Dhalia - 1/4 Cup
  5. sesame seeds - 2 Tbsp
  6. cardamom Powder mixed with Sugar - 2 Tbsp

Instructions

  1. 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.
  2. Put Jaggery, Rice, Pottukadalai, Sesame seeds, cardamom powder one by one and a tsp of coconut water at a time
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Reviews (1)  

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Maithili Thangkhiew
Jul-11-2016
Maithili Thangkhiew   Jul-11-2016

Lovely authentic recipe :)

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