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aadi pandigai thengai suduthal recipe
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Aadi pandigai thengai suduthal recipe

Aadi thengai suduthal recipe for aadi pandigai / Aadi month 1st day celebration by fire roasting coconut.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Festival recipes
Cuisine: Indian
Keyword: Aadi festival recipes, Aadi pandigai, Aadi pandigai recipe, Aadi pandigai recipes, aadi thengai pandigai recipe, aadi thengai suduthal recipe
Servings: 3 people
Author: Chitra

Ingredients

Main Ingredients

  • 1 Coconut
  • 2 tsp Turmeric powder (to coat the coconut)
  • Coconut water as needed

For stuffing/Pooranam

  • 2 tbsp Raw rice  (optional)
  • 5 - 6 tbsp Grated jaggery
  • 1 tbsp Fried gram dal/Pottukadalai
  • 2 tbsp Moong dal
  • 1 tbsp Dry Roasted Sesame seeds (black or white)
  • 1 tbsp Thick Poha/Aval

Instructions

  • Take all the ingredients given under " for stuffing" in a mixie jar. Grind everything to a coarse powder or fine powder before stuffing. It helps to stuff easily.
    Alternatively you can dry roast all the ingredients, grind to coarse powder and stuff them. My mom doesn’t grind the stuffing ingredients. So I too followed the same. But grinding to a coarse powder makes the stuffing job easy.
  • Clean the coconut by removing the fibre part (thengai naar) and rub the coconut well on the hard, rough surface or grate using a carrot grater to remove its fibre completely & make it smooth.
    aadi thengai suduthal recipe
  • Now you can see three eyes on the bottom part of the coconut clearly. Pierce one eye with a sharp pointed tool ( I used screw driver) and make a big hole. Invert the coconut over the tumbler and collect all the water. Reserve the water aside.
    aadi thengai suduthal recipe
  • Inside the hole, stuff the pooranam mixture using your fingers. It would be slightly difficult and it takes more time too. Use the pointed tool whenever necessary to push the stuffing inside the coconut through the hole.
  • Add the coconut water little by little say few tbsp in the middle of stuffing. Keep stuffing the mixture and pouring the coconut water & fill the coconut. At one stage the coconut water will come out. At this point, stop filling it.
    aadi thengai suduthal recipe
  • Now wash the coconut with drinking water and apply the turmeric powder all over it. Insert the strong stick or skewer. Seal the top with some turmeric powder paste. Decorate the coconut by keeping kumkum wherever needed. I kept 3 dots around the coconut and 4 dots on the top.
    aadi thengai suduthal recipe
  • Keep the coconut over the gas burner. Switch on the flame and roast the coconut on all the sides. I used a big screw driver to turn the coconut as my stick was very tender.
  • Roasting takes nearly 10-15 minutes. Adjust the flame whenever necessary. While roasting, the water stuffed in the coconut may spill and drop over the burner. Don’t panic. U may get some strange sound too. Its the crackling sound of sesame seeds and the shell of coconut. Keep turning the coconut whenever needed. Coconut will turn black and it will get a big crack at one stage.
  • Stop roasting the coconut at this stage and remove it. Keep aside to cool. Cut open. Stuffing will be well cooked and soft. You can enjoy the stuffing along with roasted coconut.
    aadi thengai suduthal recipe

Video

Notes

  • Adjust the quantity of jaggery based on your taste. 
  • Stuffing the coconut takes more time and it really tests your patience too. Add coconut water in the middle of stuffing and keep filling. Use a pointed device to push the pooranam inside the coconut else it would be really difficult.
  • Its better to powder the ingredients before stuffing. It makes the job easier. 
  • Some people soak the rice for an hour before stuffing in the coconut. Its purely optional. 
  • Grind the ingredients mentioned under "to stuffing" a fine powder for easy stuffing.