Friday 22 August 2014

Coconut Milk (தேங்காய் பால்)

Coconut milk is traditionally served with idiâppam or âppam. However, it can also be served as a payasam with slight variation in the recipe. Children just love idiâppam or âppam served with coconut milk.


Coconut – meat of half a coconut
Raw rice – soaked, 2 teaspoons
Cardamom – large, 2 no
Sugar – ¼ tumbler or 50ml measure (adjust to taste)

Coconut Milk (தேங்காய் பால்)
Method: Soak raw rice in warm water for 30 minutes. Remove the cardamom seeds. Grind cardamom seeds and coconut meat with ¼ tumbler of water (50ml) into a very fine paste. Add 50ml of water to the paste, mix well and strain through a strainer into a bowl. Squeeze the coconut residue left in the strainer with a spoon to extract coconut milk. This is first coconut milk (முதல் பால்). Keep aside.

Now add ¼ tumbler of water (50ml) and soaked raw rice to the residue, and grind well for a minute. Add 100ml of water to the paste, mix well and strain through a strainer into another bowl. This is second coconut milk (இரண்டாம் பால்). Keep it separately. 

Heat the second milk with sugar in a kadai and bring it to boil. Now reduce the fire and add the first coconut milk. Mix well and simmer stirring every now and then. DO NOT let the coconut milk to boil at this stage, lest it will curdle. Switch off the fire when the coconut milk starts to boil. Serve with idiâppam or âppam.
Idiappam served with coconut milk
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