Coconut Milk [Thengai Paal]

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 glass

Preparation

• Take grated coconut with peppercorn, 1 glass 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.

Masala thengai paal / Nariyal ki doodh

Coconut milk