Coconut Kheer

Coconut Kheer :

A very simple recipe to make in minutes to serve Kheer lovers. We used to travel to a specific place where this Coconut Kheer was made deliciously to have as a special drink, to treat our friends often. Coconut Kheer takes away the place of Tea and Cofee!!! This inspired me to learn the recipe from them and share it in my blog. Let us see the recipe on delicious Coconut Kheer. Navarathri special



Coconut grated-one cup

Coconut grated -1 tablespoon, to garnish finally to have the fresh bite of coconut.

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashew and dry grapes 1 tablespoon

Ghee-1 teaspoon

Rice flour-2 teaspoon.


Grind one cup of coconut with a cup of water, thick milk 1 cup, First milk.

Add another cup of water on the same coconut to extract the Second milk.

The third cup of water to get diluted milk.

totally three cups of coconut milk individually.

Dilute rice flour in the third diluted milk without any lumps.

Bring it to boil, once boiled add the second milk and grated jaggery powder, stir it to get dissolved completely.

Finally, add the first milk, roasted cashew, grated coconut, dry grapes and cardamom powder.

Now it is ready to serve hot as special.










Sweet Treat Navarathri

Sweet Treat:

Festival special sweets, try these varieties of fresh sweets prepared every day from our kitchen to make this Navarathri a special event. Children enjoy sweets, this can play a special role in group prayers. Choice is yours 🙂

Click the link below every picture for the recipe.

Aval Kesari:

Aval / Poha Kesari

Adi kumaayam:

Aadi kummayam/Aadi kool

Rava kesari can be made with Varagu Kodo millet also, with pineapple, Banana, orange peel gives an aromatic wonderful flavour.

Varagu rice /kodo millet kesari

Coconut and nut ball:

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Kambu /Pearl millet Puttu

Sweet paniyaram (Kandharappam)


Paal pongal with karuppatti or (Kalkan du) sugar candy:


Kalkandu Vadai:


Paal Paniyaaram:







Sigapparisi Pongal:

Sigapparisi karuppatti pongal

Kaasi Halwa:


Carrot Halwa:

Carrot halwa




Navarathri Sundal

Navarathri Sundal:

Dushera is a festival celebrated for 10 days by performing pooja to goddess Durga, Lakshmi and Saraswathi. During these days, we chant mantras to bring the divine and positive energy in and around us. We make the different type of Sundal on these nine days as Neivedhyam to please the goddess.

Here we have the variety of nine type Sundal to celebrate this wonderful Navarathri: 

Some interesting ideas to get rid of boredom to consume sundal on everyday basis. Add flavours like ginger and pepper, Grated carrot and coconut, Curry leaves and Coriander leaves, Green or Red chilli, squeeze few drops of lemon to enhance the flavour. These may highly help in digestion also. Flavour and aroma can be changed according to your preference.

Follow  the recipe accordingly.


Channa-1 cup

Salt-1/2  tsp

Ginger grated 1/2 tsp

Coconut-1 tbsp

Green or Red chilli-2 nos

Curry leaves-1 twig

For Tempering:

Oil -1 tsp

Mustard seeds – 1 sp

Urad dal1/2 tsp

Method :

Soak black channa for at least 4 to 5 hours.

Pressure cook for 3 whistles.

Season it with the above-given ingredients, Red chilli, add curry leaves and grated ginger saute well.

Add boiled channa and Salt mix well add grated coconut transfer to a bowl.

1.Black channa Sundal   –  6 hours soaked to cook


2.White channa (Kabul) Sundal   – 6 hours soaked to cook

Flavour: Salt, dry red chilli, chopped mango slices few and, grated coconut.

Aroma : Roasted cumin seeds, and curry leaves.

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3.Green gram Sundal  –   1 hours soaked to cook

1 hour soaked to cook

Flavour: Salt, green chilli. grated coconut

Aroma: Grated ginger, curry leaves and pepper powder.

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4.Chickpea Sundal   –       1 hour soaked to cook

Flavour: Salt, green chilli. grated coconut

Aroma: Grated ginger, curry leaves and pepper powder.


5.Navadhanya Sundal  –  6 hours soaked to cook

Flavour: Salt, green chilli, lemon drops and grated coconut

Aroma: Grated ginger, curry leaves.and pepper powder.


5.Groundnut  Sundal –    6 hours soaked to pressure cook for two whistles.

Flavour: Salt, dry red chilli, chopped mango slices few and grated carrot, grated coconut.

Aroma: Roasted cumin seeds, and curry leaves.



7.Green peas Sundal –     6 hours soaked to cook

Pressure cooked for 4 whistles sprinkle some salt, chilli flakes and sukku podi (dry ginger powder), seasoned to enhance the flavour and aroma.


8.Mixed sprout Sundal  –   Sprouted to cook

        Click for recipe link –

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9.Urad dal Sundal    –    Golden brown roasted to pressure cook and season it.

Add salt, chilli flakes and Hing (asafoetida) for flavour, grated coconut.

Aroma: Dry ginger, cumin seeds roasted, and curry leaves

We can make Horse gram Sundal also in the same way.

 Cook horse gram with required salt in a pressure cooker.

 Heat oil in a pan; add mustard, cumin, black gram and let it splutter; add curry leaves, green chilies and saute.
 Add cooked horse gram and saute for 3 – 5 minutes.
 At last, add coconut and remove from heat.
 Tasty healthy horse gram Sundal is ready. Sprouted horse gram can also be used. The water drained from horse gram can be used to prepare Rasam.