Tag Archives: grated coconut recipe

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.

Coconut Rice / Thengai Sadam

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Coconut Rice is one among the traditional and authentic variety rice of tamilians and I prepared commonly in all families. This is the combination of grated coconut, steamed rice and few spices. It taste delicious and aroma is unbeatable. An easy simple and healthy lunch recipe, more suitable for lunch box.Also give a check to my COCONUT MILK Rice, goes ut best for party, lunch box and festivals with any gravy. Let us move on to the recipe…

Coconut Rice

Coconut Rice

Ingredients:

  • Grated Coconut – 1 cup
  • Steamed Rice – 2 cups
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Peppercorns – 1 tps
  • Channa dal – 1 tsp
  • Curry leaves – a sprig
  • Red chilies – 5 nos
  • Salt to taste
  • Coconut oil – 3 tsp

Preparation:

  • Heat oil in a kadai, add in mustard seeds, split blackgram, channa dal, peppercorns and red chilies and curry leaves. Wait till they crackle.
  • Add in the grated coconut followed by salt and cook them for few mins, until they golden brown or the raw smell goes off.
  • Add in the steamed rice and mix well with the grated coconut in medium flame.
  • Remove from fire.

Serve hot with any curry. I goes out well with potato curry or chicken curry. I have accompanied with mutton chops, lentil bones soup and watermelon.