Easy Recipe for sweet Coconut Poli made with jaggery, Tamilnadu style preparation. With step by step pictures.

I have already shared the recipe for paruppu poli / paruppu obbatu. This recipe is made with coconut stuffing and its so delicious and rich.

Here are the recipes. Paruppu Poli recipe Paruppu Poli recipe made with Atta

First, lets make the dough.

I have used a cup of maida today. Add in 2 tablespoon of sesame oil and 1/3 cup of water to start with. Start mixing to form a sticky dough. I added 2 more tablespoons of water while mixing. The dough should be wet and sticky. Once mixed well, add in 2 tablespoon of vegetable oil to cover the dough. Cover and let the dough to rest for an hour.

After the rest, the dough should be pliable but still tacky. You should be able to easily pinch a lemon sized ball from the dough. Set aside. The dough for sweet poli is ready.

Pooranam / Stuffing:

Boil the jaggery with little water (about 1/4 cup) till it completely melts. If you feel that the jaggery might contain impurities, strain at this stage and add back to the pan. Add in the fresh shredded coconut and cardamom powder.

Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.

Stuffing the obbattu Knead the well rested dough for a minute and make small lemon sized balls out of the mixture. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top.

Gently gather the edges to the middle and pinch to cover the pooranam / stuffing completely. Repeat the procedure until all of the dough has been stuffed with pooranam. Set aside to rest. Apply oil to your hands and start pressing the ball gently to spread. I like to spread the ball on a wax paper. You can use a banana leaf, parchment etc… to avoid the dough from sticking while rolling.

Let the ball be facing seam side up. Start pressing gently to spread the dough to form a circle. Somehow the seam side ( the pinched side ) works better and I always press seam side up. Its your choice. Whatever you feel comfortable, go for it. Gently keep pressing the dough to evenly spread and form a circle. Apply oil again if necessary. Spread it into a 2 inch circle (approx). The dough will spread effortlessly. Gently release the flattened dough from the wax paper. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side. Once its golden on both sides, remove from heat and set aside on a plate to cool completely.

Once the obbattu is cooled, transfer to a container. I like to keep the obbattu in the refrigerator as the coconut stuffing tends to spoil at room temperature faster. It stays good for about a week in the refrigerator. Serving Obbattu: Just microwave the cold obbatu out of the refrigerator for 15 seconds. Serve warm. I always serve my obbattu warm.

For the dough

• 1 cup Maida (All purpose flour)
• ⅓ cup water (plus one or two tablespoon more)
• 2 tablespoon sesame oil (nallennai)
• 2 tablespoon vegetable oil

For Pooranam / stuffing

• 3/4 cup fresh shredded coconut
• 1/4 cup water
• ½ teaspoon cardamom powder
• 3/4 cup jaggery
• ¼ cup Vegetable oil or ghee for frying the obbattu

1. Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
2. Boil the jaggery with little water (about 1/4 cup) till it completely melts. Add in the fresh shredded coconut and cardamom powder. Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
3. Apply oil generously to your hands and take a small maida dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
4. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
5. Set aside on a plate to cool.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Sweet
• Cuisine: Tamilnadu

For the dough

• 1 cup Maida (All purpose flour)
• ⅓ cup water (plus one or two tablespoon more)
• 2 tablespoon sesame oil (nallennai)
• 2 tablespoon vegetable oil

For Pooranam / stuffing

• 3/4 cup fresh shredded coconut
• 1/4 cup water
• ½ teaspoon cardamom powder
• 3/4 cup jaggery
• ¼ cup Vegetable oil or ghee for frying the obbattu

1. Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
2. Boil the jaggery with little water (about 1/4 cup) till it completely melts. Add in the fresh shredded coconut and cardamom powder. Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
3. Apply oil generously to your hands and take a small maida dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
4. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
5. Set aside on a plate to cool.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Sweet
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/coconut-poli-thenga-poli-coconut-obbattu/

How to make Udupi style rasam made with dal and tomato. Rasam with homemade rasam powder / saaru podi. Karnataka Udupi style tomato rasam recipe. Mangalorean style rasam.

Rasam is something taken very seriously in South Indian kitchens. Udupi rasam is hot, sour and a little sweet from the jaggery rounding off the flavors so well.The colour and aroma makes it mouth watering. I adapted this recipe based on Hari Sankaran’s TV show. The important thing in the rasam is the rasam powder / saaru podi. The saaru podi is made with byadagi chillies. Byadagi chillies are native Karnataka chillies that are very bright red in colour but not very spicy. It has a unique flavour and that’s important for the rasam. Its also sold as Mangalorean chillies. Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma.

First lets make the saaru podi / rasam powder. We will be roasting all the ingredients in coconut oil.

Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.

Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.

Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready. Note: If making Saaru Podi in larger quantities, dry roast each ingredient separately.

Store the saaru podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer. Use saaru podi accordingly.

Now, lets make Mangalorean, Udupi Style Tomato Rasam, Tomato Saaru.

Boil the toor dal and tomatoes with two cups of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.

Soak a gooseberry size tamarind in water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.

Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the tamarind pulp and salt. Add in 2 teaspoon of jaggery. Let it simmer for five minutes.

Add in a tablespoon of saaru podi / rasam powder and the boiled dal-tomato mixture. Let it simmer for 5-7 minutes.

Switch off the flame and add in the finely chopped coriander leaves and the ghee.

Delicious Tomato Saaru / Karnataka Udupi Tomato Rasam is ready! Enjoy with a bowl of rice.

• 2 teaspoon coconut oil
• 50 grams byadagi chillies ( 1 cup )
• 5 sprigs curry leaves
• 1 tablespoon turmeric powder
• 1 tablespoon asafoetida (hing)
• 3 tablespoon coriander seeds
• 1 tablespoon black pepper
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds

1. Take a pan and heat a teaspoon of coconut oil. Add in the byadagi chillies and roast in a low flame until very aromatic and the chillies slightly puff up. Remove from heat and set aside on a plate to cool.
2. Add in a teaspoon of oil in the pan and add in the cumin seeds, coriander seeds, black pepper, fenugreek (vendayam), curry leaves and black mustard seeds. Keep sauteing continuously on a low flame. After sometime the mustard seeds will start to splutter. Switch off the flame and add in the turmeric powder and asafoetida (hing). Saute briefly and let it cook on the residual heat. Set aside on a plate to cool completely.
3. Once the mixture is completely cool, grind the ingredients to a fine powder. Saaru Podi is ready.

Notes

If making Saaru Podi in larger quantities, dry roast each ingredient separately.

#Store the Saaru Podi in an air tight container and use accordingly. For retaining freshness and longer shelf life, I store my ground saaru podi in the freezer. It stays fresh for months in the freezer. The smell and aroma remains so fresh if stored in the freezer.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Rasam Powder
• Cuisine: Karnataka

• 1 teaspoon coconut oil
• 1 teaspoon ghee
• 1 teaspoon salt
• 2 teaspoon jaggery
• 1 tablespoon Saaru Podi / Udupi Rasam Powder
• 1/4 cup toor dal
• 2 tomatoes, roughly chopped
• 1 gooseberry size tamarind
• 3 sprigs coriander leaves, finely chopped

1. Boil the toor dal and tomatoes with two cups of water in a pressure cooker for 10 minutes. Remove from heat and set aside to cool. Once the pressure is released, open the cooker and mash with the back of a cup. Set aside.
2. Soak a gooseberry size tamarind in a cup of water for 20 minutes. Extract the pulp of the tamarind and discard the seeds and the fibre. Set aside the tamarind pulp / juice.
3. Heat coconut oil in a pan and add in the mustard seeds. Let the mustard seeds splutter. Add in the tamarind pulp and salt. Add in 2 teaspoon of jaggery. Let it simmer for five minutes.
4. Add in a tablespoon of saaru podi / rasam powder and the boiled dal-tomato mixture. Let it simmer for 5-7 minutes.
5. Switch off the flame and add in the finely chopped coriander leaves and the ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Rasam
• Cuisine: Karnataka