Coconut Milk [Thengai Paal]


Coconut Milk


Cuisine Style: Ancient Tamilnadu, Erode, Tiruppur, Coimbatore | Cooking Time: 15 minutes | To Serve: 2 | Type: Breakfast

Ingredients

  • Grated Coconut – 1 cup
  • Milk – ½ tumbler
  • Green Cardamom - 4
  • Jaggery – 50 gram
  • Peppercorn - 3
  • Water – 1 tumbler

Preparation

  • Take grated coconut with peppercorn, 1 tumbler of water and green cardamom then grind well.
  • Extract the milk out of the mixture and keep it aside.
  • Take the pan with milk & boil. Once milk comes to boil add jaggery and extracted coconut milk.
  • Once it’s boiled cut off heat then serve hot.

Note

  • Do not boil coconut milk directly.

Tip

  • Instead of Jaggery sugar can be added.
  • Saffron  [soak saffron in boiled water then add this at the end of cooking] can be added for color.

Medicinal value

  • Coconut milk heals stomach ulcer and Stomach pain.

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