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Coconut Milk in Gud
- Duration: 15 minutes
- Serves: 2 people
Spice Level: Low
In Kerala homes, it is almost a sacrilege to use pre-packaged coconut milk or powder. The key to get this dish right is to use coconut milk extracted from the fresh nuts just before cooking.
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This dish traces its origins way back to 17th century Kerala, where it is believed to have been eaten in combination with Appam. Today, it’s popular across several parts of South India. In Karnataka, for instance, it is lavishly poured over Idiyappam to give it a sweet twist.
- Thick coconut milk (2 cups)
- Split chickpeas (Chana dal), fried (2 tsp)
- Jaggery (Gud), grated (2 tbsp)
- Green cardamom (Hari elaichi) (2)
- Coconut, grated (2 tsp)
- Put the grated coconut, chana dal, and elaichi into a mixer-grinder and grind to a smooth paste.
- Transfer the paste to a bowl, add the thick coconut milk to it and mix well. (To get the coconut milk just right, check GET IT RIGHT)
- Heat a kadhai on high flame. Pour the coconut milk mixture into it and bring it to a boil, stirring constantly, till the liquid starts to thicken.
- Meanwhile, on medium flame, heat the gud in another pan with a little water till it melts. Once it melts, take it off the flame and strain the liquid through a fine muslin cloth.
- Now transfer the strained liquid gud to the pan and bring it to a boil on high flame till it becomes frothy and thick.
- Add this syrup to the boiling coconut milk and mix well. Leave it on the high flame without stirring for a minute and then take it off the flame.
- Cool and serve as a condiment along with appam.
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