Ingredients:

• Coconut gratings – 1 cup
• Green chilli – 3 to 4 Nos
• Tamarind – a pea size
• Chutney dhal (Pottu kadalai) – 1 tablespoon
• Salt – ¾ teaspoon

Method:

• Grind all the above to a fine paste and season it with mustard and curry leaves.

Ingredients:

• Raw Rice – 1 cup
• Grated coconut – 1 cup
• Red chilly – 2
• Green chilli – 4
• Bengal gram dhal – 1 teaspoon
• Asafotida – ¼ teaspoon
• Cashew nut – 1 tablespoon
• Coconut Oil – 4 or 5 teaspoons
• Mustard – Half teaspoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• Cook rice till soft (But not mushy). Put it in a plate or broad vessel and spread it.
• Sprinkle one or two teaspoon oil over it.In a kadai put the oil and when it is hot add mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown.
• Add cashew nuts, chillies, asafetida powder and curry leaves and fry for a while.
• Now add coconut gratings and fry for two/three seconds.
• Add cooked rice to this and mix gently.
• Garnish with coriander leaves.

Ingredients:

• Coconut – 1 cup
• Sugar – 4to5 Spoons
• Pori kadalai (channa) – ½ spoon
• Ghee – As Required

Method:

• Fry Coconut, Pori kadalai (channa) in Ghee till it becomes light brown in color.
• Heat ½ cup of Water in a pan. Add ½ cup of Sugar into the Water. Stir it for some time in the medium heat till it becomes not so thick.
• Then add the fried Coconut into that Sugar syrup and stir it frequently.
• The Coconut and Sugar syrup mixture should not be so thick or so runny. Take it off from the stove in the intermediate state. Otherwise it’ll stick with the pan.
• Spread Ghee in a plate.
• Spread the mix in the Ghee coated plate.