Coconut Barfi Recipe

 

Ingredients

• Grated Coconut (Narial) -2 cups
• Jaggery - 1 cup
• Sugar - 1 cup

Preparation

1. Mix all the ingredients together and cover for 1 hour.
2. Take the mixture in a pan and put it on low flame.
3. Stir now and then. When the mixture thickens, turn off the flame.
4. Pour the mixture in a greased plate. Let it cool and cut into pieces.

Kobbari - Kandi Pachadi - Narial aur Toor Dal ki Chutney Recipe

Kobbari - Kandi Pachadi can be used as side-dish with rice and also used as filling for stuffed curries. Mainly Karela (Bitter Gourd) stuffed curry will be very tasty.

Ingredients

• Kobbari (Narial) - 1/2 portion of broken Coconut
• Kandi Pappu (Toor dal) - 1/2 cup
• Inguva Karam - 1.5 tbsp
• Tamarind (Imli) - 1.5" piece
• Turmeric (Haldi) - 1/8 tsp
• Salt - 1 tsp
• Seasoning - Mustard - 1/8 tsp, Urad Dal - 1/4 tsp 

Preparation

1. On low flame, fry Toor Dal in 1/2 tsp of oil till it turns light brown.
2. Make Kobbari (coconut) into small pieces.
3. Clean tamarind with water.
4. Mix fried Toor Dal, coconut pieces, tamarind, Inguva Karam, turmeric and salt, make paste adding little water.
5. In another pan, fry seasoning in a tsp of oil and add to Chutney.

Kobbarikoru - Senagapappu Kura - Chana Dal and Grated Coconut Curry Recipe

 

Ingredients

• Chana Dal (Senagapappu) - 1 cup
• Grated Coconut (Narial) - 1 cup
• Salt - 1 tsp (approx.)
• Chilli Powder - 3/4 tsp
• Curry Leaves - 1 spring
• Oil - 3 tbsp
• Seasoning - Mustard - 1/4 tsp, Urad Dal - 1 tsp, Cumin Seeds - 1/4 tsp, Red Chilli - 1

Preparation

1. Soak Chana Dal for about 2 hours and cook it in a steam cooker without water.
2. Heat tava with oil in medium flame and add seasoning one by one. Slit chilli and add to it.
3. When seasoning starts crackling, add Chana Dal and stir fry for about 2 min.
4. Add grated coconut, salt, chilli powder and curry leaves.
5. Mix well for a minute and turn off the flame.