Showing posts with label thengai. Show all posts

Tuesday, September 8, 2026

Thengai Poornam Kozhukattai | Coconut Kozhukattai

Thengai Poornam Kozhukattai, a delicious and easy to make kozhukattai with sweet coconut filling. If you're pressed for time and don't have time to make elaborate poornam(filling) for your mothagam/kozhukattai, then this kozhukattai would be your saviour.

If you haven't tried this kozhukattai before, do give it a try on upcoming vinayagar chaturthi and i'm sure that you would be amazed by its taste and flavor.

It's one of the kozhukattais that i grew up eating a lot. Back in the days, Amma never used jaggery as sweetener for Thengai Kozhukttai. Always she used a couple of tbsp of sugar and generous amount of crushed cardamom. Grated coconut along with sugar and cardamom itself is simply amazing and i remember that i would have finished half of the filling before making the kozhukattai :-)

Also whenever Amma makes idiyappam for breakfast, she would have made a few of these kozhukattais or Thengai pidi kozhukattai as a last batch for our mid-morning snacks.

Coconut

For this recipe, i would highly recommend to use the freshly grated coconut/frozen grated coconut. Desiccated coconut won't work for this recipe.

Sugar

Here i have used simple white sugar because that's what i grew up eating and making it the same way brings so many good memories :-) But you can use raw sugar or any kind that you like.

Once the kozhukattais are cooked, the sugar melts completely, creating a homogeneous coconut stuffing so you won't taste any raw sugar at all.

Cardamom

Coconut and cardamom are the match made in heaven. So for any coconut based sweet, i like to add cardamom and for this recipe a generous amount of cardamom would elevate the taste and flavor so much.

Ok, now let's check out how to make this delicious Thengai Poornam Kozhukattai

Thengai Poornam Kozhukattai | Coconut Kozhukattai

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

For Outer Layer

Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - a little less of 1/2 cup

For Stuffing

Grated coconut - 3/4 cup

Sugar - 1/3 to 1/2 cup

Cardamom powder - 1/4 tsp

Procedure

First let's make the dough, take the flour in a bowl, add sesame oil and salt. Give a good mix.

Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.

Next for the stuffing, add all the ingredients listed under "For Stuffing" in a bowl and mix it all together. That's it, Coconut stuffing is ready.

Now let's shape the kozhukattai. Take a small portion of dough and make a smooth ball. Flatten the dough into a small disc on a greased banana leaf/ parchment paper.

Add a spoonful of coconut stuffing on one side of the dough and then fold the parchment paper and press the edges of the kozhuttai gently so that it sticks together. Then remove the kozhukattai from the parchment paper and place it on the greased steamer basket.

Steam the kozhukattais for 5-7 mins in a medium flame.

Delicious Coconut Kozhukattai is ready.

Related : How to make Peanut Kozhukattai

Notes:

Sesame oil gives great taste to the kozhukattais, so i highly recommend to use the sesame oil.
Don't overcook the kozhukattai otherwise, the cracks would appear on top of the kozhukattai.

Thursday, July 13, 2023

Eggless Coconut Cookies | Thengai Biscuits

Coconut Cookies/ Thengai Biscuits, delicious, crispy and melt in your mouth cookies. These cookies are mildly sweetened and full of flavor. Tastes great as a snack or as a tea biscuits.

Right now, it's one of my kid's favorite cookies , so i bake them often at home. I simply love when the kid enjoys the baking goods that i make ! While i was growing up, baking was not a part of our cooking at home, so it always gives immense pleasure to enjoy the homemade baking goods.

Whenever i bake cookies for my kid, i try to minimize or completely avoid the leavening agents, so often i stick with shortbread types of cookies.

Initially when i try these cookies, i didn't add any leavening agents and the cookies turned out really good. But today, in this recipe, i have added a little amount of baking powder and the cookies are super lighter than before other than that everything else are the same

So it's really up to you to add baking powder in this recipe. If you're worried that the cookies would be dense, then add the baking powder for safety :-)

Coconut

Make sure to use a fine variety of desiccated unsweetened coconut because it easily blends with the flour. Don't use shredded types of coconut in the recipe. I got my dried coconut from the Bulk Barn store here in Canada.

Rolling the cookie dough in the coconut is optional. So you can skip this step and bake the cookies and still it tastes awesome.

Sugar

For all my cookies with a few exceptions, i like to use the store bought powdered sugar because it gives such a smooth melt in your mouth cookies.

Vanilla Essence

Coconut and vanilla flavor goes together really well. But you can skip the vanilla essence and make it with coconut flavor alone or you can use a bit of cardamom flavor/ powder too.

Now let's check out on how to make this delicious Coconut Cookies / Thengai Biscuits

Coconut Cookies | Thengai Biscuits

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 12
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Butter - 1/4 cup

Powdered Sugar - 1/4 cup

Desiccated Un-sweetened coconut - 1/2 cup

All purpose flour - 1/2 cup

Vanilla essence - 1/2 tsp

Baking powder - 1/4 tsp(optional)

Procedure

Preheat the oven @ 350 F

In a bowl, add the butter and whisk it smooth, then add the sugar and salt.

Mix it all together well with a whisk. Next add the vanilla essence.

Mix it well and then add the coconut, flour and baking powder. Now use your hand and mix it all together until it forms a smooth dough.

Then pinch a small amount of cookie dough and roll it into a smooth ball.

Take 1/4 cup of desiccated coconut in a bowl and roll the cookie dough on it until the cookie coats with coconut on all sides. This step is totally optional so you can skip it too. Then flatten the cookie a little bit and place it on a parchment lined baking sheet.

Bake it in the pre-heated oven for 15-18 mins until the top turns slightly golden brown in color.

Cool it completely and store it in airtight container. Delicious Coconut Cookies/Thengai Biscuits are ready to munch.

Related : How to make Shortbread Cookies / Butter Cookies

Notes:

These cookies stay well for up to 15 days at room temperature.
These cookies are mildly sweetened sweetened.

Friday, January 12, 2018

Coconut Chutney | Thengai Chutney | Chutney Recipe

Coconut Chutney, the most common chutney made from coconut in South India. It goes well with all types of idli, dosa or even with pongal and upma too. Apart from the breakfast items, it also taste great with the South Indian snacks like vada, bajji. It's such a versatile chutney and it has quite lot of variations in the making. Every household in Tamilnadu have their own recipe for making this chutney.

In our home, we make this chutney in few variant and the recipe that i'm sharing today is the most common one that we used to prepare almost everyday. Yep, you read it right, still Amma makes this chutney at least once in a day. Before marriage, in our home, Amma use at least one whole coconut for our daily cooking for four member family. Yeah, we use coconut a lot in our cooking. When i had moved to Chennai for work, i literally amazed by the hostel sambar that was made without coconut (there are lot of things to amaze in that sambar like how can one make sambar this much watery??, is there any dal in it?? or any flavor??, there are so many, let's not talk about that right now 😏😏😏). Though I have so many good memories at my hostel days, but the hostel's food is the one that i couldn't enjoy it during my stay there.

Ok, back to coconut chutney recipe, at home when making this chutney for idli, usually we add tamarind in it, but for dosa, we don't add it normally. Since we make idli with the fresh batter and the dosa with one or two day old batter, as the dosa batter already have enough sourness in it, we don't add tamarind for chutney also, this is before refrigerator era at home. But now a days, the batter won't get that much level of sourness since we always keep it in refrigerator, so now i do add tamarind for coconut chutney irrespective of the main dish. In addition to that, we use garlic in coconut chutney for flavor , but i have seen some people use ginger in coconut chutney, so it's really up to you, which flavor you like, you can go for that.

Coconut Chutney

Preparation Time : 5 mins | Cooking Time : 2 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients
Grated Coconut - 1/2 cup(tightly packed)
Green chili - 1 or 2
Tamarind - a small piece
Garlic - 1 pod
Salt - to taste
Water - as required
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion - 1 (finely chopped)

Procedure

Grate the coconut and add the coconut, chili, tamarind, garlic into the mixie jar along with required salt.

First grind into coarse mixture, then add water and grind again into smooth paste.

Pour the chutney into the bowl and temper the ingredients listed under "To Temper" and pour that into chutney.

Mix it well and it's ready to serve.

More side dishes for idli and dosa

Notes:

Adjust green chili as per your taste.
If you're in cold place, then the fat from the coconut easily separated when you grind, to avoid that, add luke warm water to grind. That's the one trick always helps me to get smooth chutney.
Sesame oil gives great flavor to the chutney.
In our family, while tempering for coconut chutney, we always add pearl onions, but if you're not used to that, you can skip that also.

Thursday, January 26, 2017

Coconut Rice | Thengai Satham | Variety Rice

Coconut rice, an another simple yet flavorful rice that you can be prepared in a jiffy. Though i prepare this rice atleast once in a week, few weeks back only i had noticed that i didn't post this recipe in my blog ,so on the next day itself i prepared this rice, clicked & saved this post to post on this month BM. As i said in previous post, lot of variety rice are prepared during Kannum pongal festival and this rice is one among them and it's my favorite rice among all the variety rice.For this rice, always use freshly grated coconut to increase the self life of this rice,though frozen coconut works, you have to finish it within few hours after making,if you keep it for longer hours especially when you live in hot places of the world, you get that spoiled smell from the coconut within few hours if you use frozen coconut.

Coconut Rice

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Rice | Recipe Cuisine: Indian

Ingredients
Cooked Rice - 1 1/2 cup
Grated coconut - 1/2 cup(heaped)
Pearl onion - 2
Ginger - 1/2 inch piece
Green chili - 2
Curry leaves - few
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Chana dal - 1 tsp
Peanut - 11/2 tsp

Procedure

First peal the pearl onions & ginger & chop them into small pieces.Slit the green chilies and keep it ready.Heat the pan with coconut oil,add the mustard & urad dal, let the mustard splutter, then add the chana dal & peanuts & saute it becomes golden brown.

Then add the onions & green chilies, saute till the onions becomes translucent. Then add the coconut and saute till the coconut starts to change its color.

Now add the cooked rice and salt and switch off the flame. Gently mix the rice well with coconut masala without breaking the rice grains.

Tasty & flavorful Coconut Rice is ready.

Notes:

Add cashews along with peanuts for extra richness.
Coconut oil & ginger gives great flavor to this rich, so dont skip that.
You can make this rice with leftover cooked rice also.
For Vrat days, you can skip onions.

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Tuesday, September 8, 2026