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Try Your Hand At These 15 Traditional South Indian Delicacies

Polka Café logo Polka Café 21-03-2019 Priya Iyer

We bring you some popular sweet and savoury dishes prepared in households all over Tamil Nadu. We hope you will have fun cooking up these!

1. Omapodi

A popular savoury snack in Tamilnadu, omapodi is full of the goodness of ajwain (omam in Tamil). This is similar to the sev that is commonly prepared and consumed in North India.Omapodi can be consumed by itself or can be used to make other goodies like mixture. Try this out, and you will be surprised by how simple a snack it is to make!Ingredients:Gram flour- 1 cupRice flour- ¼ cupSalt- to tasteRed chili powder- to tasteAjwain or omam- 1 teaspoonButter- 2 tablespoonsOil- for deep fryingMethod:- Mix the gram flour and rice flour together, well.- Dry roast the ajwain in a pan for a minute. Soak it in a little water for about five minutes, after which grind the ajwain and water together, coarsely, in a mixer.- Add the ajwain, salt and red chili powder to taste, and butter to the gram flour-rice flour mixture.- Using a little water, mix the flour into a dough that is neither too liquidy nor too thick.- Insert the fitting with small holes in a traditional omapodi maker, and put a ball of the dough inside.- Heat the oil in a heavy-bottomed pan till it reaches smoking point.- Squeeze the omapodi into the hot oil, in a way that it spreads out evenly across the pan.- Fry the ompaodi on both sides evenly, ensuring that it does not burn overly.- Remove from the hot oil, and let it drain on a piece of newspaper or tissue paper.- Let the omapodi cool down completely before breaking it down to pieces. Store in a clean, airtight container.Recipe source: www.jeyashriskitchen.com © Rak's Kitchen Omapodi

Image credit: Rak's Kitchen

A popular savoury snack in Tamilnadu, omapodi is full of the goodness of ajwain (omam in Tamil). This is similar to the sev that is commonly prepared and consumed in North India.

Omapodi can be consumed by itself or can be used to make other goodies like mixture. Try this out, and you will be surprised by how simple a snack it is to make!

Ingredients:

Gram flour- 1 cup

Rice flour- ¼ cup

Salt- to taste

Red chili powder- to taste

Ajwain or omam- 1 teaspoon

Butter- 2 tablespoons

Oil- for deep frying

Method:

- Mix the gram flour and rice flour together, well.

- Dry roast the ajwain in a pan for a minute. Soak it in a little water for about five minutes, after which grind the ajwain and water together, coarsely, in a mixer.

- Add the ajwain, salt and red chili powder to taste, and butter to the gram flour-rice flour mixture.

- Using a little water, mix the flour into a dough that is neither too liquidy nor too thick.

- Insert the fitting with small holes in a traditional omapodi maker, and put a ball of the dough inside.

- Heat the oil in a heavy-bottomed pan till it reaches smoking point.

- Squeeze the omapodi into the hot oil, in a way that it spreads out evenly across the pan.

- Fry the ompaodi on both sides evenly, ensuring that it does not burn overly.

- Remove from the hot oil, and let it drain on a piece of newspaper or tissue paper.

- Let the omapodi cool down completely before breaking it down to pieces. Store in a clean, airtight container.

Recipe source: www.jeyashriskitchen.com

2. Kara Boondi

Kara boondi makes for a perfect tea-time snack, and for a great addition to other dishes like South Indian mixture. This savoury dish is a breeze to make if you are able to get the batter consistency just right.Again, kara boondi can be eaten as it is, or used to make other delicacies like mixture. You could use this to make chaats like bhel poori, or add it to your dahi vada. Alternatively, you could make a delicious kara boondi raita, too!Ingredients:Gram flour– 1 cupRice flour– 2 tablespoonsAsafoetida– a pinchRed chili powder– 1 teaspoonCurry leaves– a sprigCashewnuts– 1 tablespoon, brokenOil– for deep frying + 2 teaspoonsPeanuts– 4 tablespoonsSalt– to tasteMethod:- Mix the gram flour, rice flour, salt to taste, red chili powder, 2 teaspoons of oil, and asafoetida, using the required amount of water, in a mixing bowl. Ensure that the consistency of this batter is not too runny.- Heat the oil for deep frying in a thick-bottomed pan, till it begins to smoke.- At this point, turn down the heat. Hold a ladle with holes over the pan, and rub a handful of the batter against it. Droplets of the batter will fall into the hot oil.- Let these droplets or boondi cook evenly on both sides. Remove from the oil using another ladle with holes. Drain the prepared boondi on a piece of newspaper or tissue paper.- Use all the batter to prepare boondi, in this manner.- In the remaining oil, fry the curry leaves, broken cashew nuts, and peanuts till crisp. Drain out the excess oil, and add this to the prepared boondi. Mix well.- Store the boondi in a clean, airtight container, once it has cooled down completely.Recipe source: www.sharmispassions.com © YouTube Kara Boondi

Image credit: YouTube

Karaboondi makes for a perfect tea-time snack, and for a great addition to other dishes like South Indian mixture. This savoury dish is a breeze to make if you are able to get the batter consistency just right.

Again, kara boondi can be eaten as it is, or used to make other delicacies like mixture. You could use this to make chaats like bhel poori, or add it to your dahi vada. Alternatively, you could make a delicious kara boondi raita, too!

Ingredients:

Gram flour– 1 cup

Rice flour– 2 tablespoons

Asafoetida– a pinch

Red chili powder– 1 teaspoon

Curry leaves– a sprig

Cashewnuts– 1 tablespoon, broken

Oil– for deep frying + 2 teaspoons

Peanuts– 4 tablespoons

Salt– to taste

Method:

- Mix the gram flour, rice flour, salt to taste, red chili powder, 2 teaspoons of oil, and asafoetida, using the required amount of water, in a mixing bowl. Ensure that the consistency of this batter is not too runny.

- Heat the oil for deep frying in a thick-bottomed pan, till it begins to smoke.

- At this point, turn down the heat. Hold a ladle with holes over the pan, and rub a handful of the batter against it. Droplets of the batter will fall into the hot oil.

- Let these droplets or boondi cook evenly on both sides. Remove from the oil using another ladle with holes. Drain the prepared boondi on a piece of newspaper or tissue paper.

- Use all the batter to prepare boondi, in this manner.

- In the remaining oil, fry the curry leaves, broken cashew nuts, and peanuts till crisp. Drain out the excess oil, and add this to the prepared boondi. Mix well.

- Store the boondi in a clean, airtight container, once it has cooled down completely.

Recipe source: www.sharmispassions.com

3. Ribbon Pakoda

This crispy savoury snack goes extremely well with a cup of tea. It is a popular dish in many South Indian households, for Janmashtami and Diwali.The right balance between the gram flour and the rice flour brings out the wonderful taste of this dish, and helps in getting just the right amount of crispiness. This one is simple to make, but great on taste!Ingredients:Gram flour– 1 cupRice flour– 2 cupsSalt– to tasteRed chili powder– 2 teaspoonsAsafoetida– 2 pinchesSesame seeds– 1 teaspoonMelted butter– 2 tablespoonsOil– for deep fryingMethod:- Mix the rice flour, gram flour, salt to taste, red chili powder, sesame seeds, asafoetida, and melted butter together, in a mixing bowl.- Use water and bind this into a soft dough.- Heat the oil for deep frying in a heavy-bottomed pan, till smoking point. Reduce the flame at this point.- Add a portion of the dough in a traditional murukku press. Close it.- Use the press to spread ribbons of the dough in the hot oil.- Cook evenly on both sides, till crisp.- Remove from the oil, and drain this on a piece of newspaper or tissue paper.- Repeat the same process till all the dough is used up.- When the ribbon pakoda has cooled down completely, store it in a clean, airtight container.Recipe source: www.jeyashriskitchen.com © Saffron Hut Ribbon Pakoda

Image credit: Saffron Hut

This crispy savoury snack goes extremely well with a cup of tea. It is a popular dish in many South Indian households, for Janmashtami and Diwali.

The right balance between the gram flour and the rice flour brings out the wonderful taste of this dish, and helps in getting just the right amount of crispiness. This one is simple to make, but great on taste!

Ingredients:

Gram flour– 1 cup

Rice flour– 2  cups

Salt– to taste

Red chili powder– 2 teaspoons

Asafoetida– 2 pinches

Sesame seeds– 1 teaspoon

Melted butter– 2 tablespoons

Oil– for deep frying

Method:

- Mix the rice flour, gram flour, salt to taste, red chili powder, sesame seeds, asafoetida, and melted butter together, in a mixing bowl.

- Use water and bind this into a soft dough.

- Heat the oil for deep frying in a heavy-bottomed pan, till smoking point. Reduce the flame at this point.

- Add a portion of the dough in a traditional murukku press. Close it.

- Use the press to spread ribbons of the dough in the hot oil.

- Cook evenly on both sides, till crisp.

- Remove from the oil, and drain this on a piece of newspaper or tissue paper.

- Repeat the same process till all the dough is used up.

- When the ribbon pakoda has cooled down completely, store it in a clean, airtight container.

Recipe source: www.jeyashriskitchen.com

4. Thenkuzhal

This is a crispy, deep-fried savoury snack that can be consumed at any time of the day. It is a very popular snack in Tamilian households, especially during festivals.Again, the right proportion of rice flour and urad flour is the key to getting a perfect thenkuzhal.Ingredients: (20-25 pieces)Rice flour– 2 cupsUrad flour– 3 tablespoonsSalt– to tasteCumin seeds– 1 teaspoonAsafoetida– a pinchOil– for deep fryingButter– 1 tablespoonMethod:- Grind the cumin seeds in a mixer, to a coarse powder. Keep aside.- In a large mixing bowl, mix the rice flour, urad flour, salt to taste, cumin powder, butter, and asafoetida.- Add water little by little, and make a soft dough.- Heat the oil in a heavy-bottomed pan, till smoking point. Turn down the heat.- Put a large ball of the dough in a traditional thenkuzhal press. Press down on the handles, and spread the thenkuzhal evenly in the hot oil.- Deep fry the thenkuzhal evenly on both sides.- Remove from heat and place it on a piece of newspaper or tissue paper to drain out the excess oil.- Use up all the dough to prepare thenkuzhal, similarly.- When the thenkuzhal has cooled down completely, store in an airtight container.Recipe Source: www.subbuskitchen.com © Subbu's Kitchen Thenkuzhal

Image credit: Subbu's Kitchen

This is a crispy, deep-fried savoury snack that can be consumed at any time of the day. It is a very popular snack in Tamilian households, especially during festivals.

Again, the right proportion of rice flour and urad flour is the key to getting a perfect thenkuzhal.

Ingredients: (20-25 pieces)

Rice flour– 2 cups

Urad flour– 3 tablespoons

Salt– to taste

Cumin seeds– 1 teaspoon

Asafoetida– a pinch

Oil– for deep frying

Butter– 1 tablespoon

Method:

- Grind the cumin seeds in a mixer, to a coarse powder. Keep aside.

- In a large mixing bowl, mix the rice flour, urad flour, salt to taste, cumin powder, butter, and asafoetida.

- Add water little by little, and make a soft dough.

- Heat the oil in a heavy-bottomed pan, till smoking point. Turn down the heat.

- Put a large ball of the dough in a traditional thenkuzhal press. Press down on the handles, and spread the thenkuzhal evenly in the hot oil.

- Deep fry the thenkuzhal evenly on both sides.

- Remove from heat and place it on a piece of newspaper or tissue paper to drain out the excess oil.

- Use up all the dough to prepare thenkuzhal, similarly.

- When the thenkuzhal has cooled down completely, store in an airtight container.

Recipe Source: www.subbuskitchen.com

5. Mixture

If you have omapodi and kara boondi (mentioned earlier) on hand, this dish is super easy to make. It is perfect to munch on at any time of the day, and great to serve to guests as well.This savoury snack goes very well with a cup of tea. It makes for a perfect addition to bhel poori, too.Ingredients: (yields about 3 cups)Omapodi– 1-1/2 cupKara boondi– 1-1/2 cupPeanuts– ¼ cupFried gram dal– ¼ cupCashew nuts– 12-15Poha or aval– ½ cupCurry leaves– 2 sprigsSalt– ½ teaspoonRed chili powder– 1 teaspoonSugar– ½ teaspoonGhee– 3 tablespoonsAsafoetida– a pinchMethod:- Heat a little ghee in a pan. Fry the cashewnuts. Keep aside.- Now, fry the peanuts. Keep aside. Keep the flame on medium, and ensure that the groundnuts do not burn.- Similarly, fry the gram dal on a medium flame, ensuring that they do not burn. Keep aside.- Fry the curry leaves. Keep aside.- Fry the poha too, keeping the flame on medium, making sure it doesn’t burn. Keep aside.- Take the fried peanuts, gram dal, curry leaves, poha, kara boondi, broken omapodi, red chili powder, salt, and asafoetida in a large bowl. Toss gently.- When everything has cooled down completely, add the sugar. Mix well.- Store in clean, airtight containers.Recipe source: www.rakskitchen.net: Mixture © Edible Garden Mixture

Image credit: Edible Garden

If you have omapodi and kara boondi (mentioned earlier) on hand, this dish is super easy to make. It is perfect to munch on at any time of the day, and great to serve to guests as well.

This savoury snack goes very well with a cup of tea. It makes for a perfect addition to bhel poori, too.

Ingredients: (yields about 3 cups)

Omapodi– 1-1/2 cup

Kara boondi– 1-1/2  cup

Peanuts– ¼ cup

Fried gram dal– ¼  cup

Cashew nuts– 12-15

Poha or aval– ½ cup

Curry leaves– 2 sprigs

Salt– ½ teaspoon

Red chili powder– 1 teaspoon

Sugar– ½ teaspoon

Ghee– 3 tablespoons

Asafoetida– a pinch

Method:

- Heat a little ghee in a pan. Fry the cashewnuts. Keep aside.

- Now, fry the peanuts. Keep aside. Keep the flame on medium, and ensure that the groundnuts do not burn.

- Similarly, fry the gram dal on a medium flame, ensuring that they do not burn. Keep aside.

- Fry the curry leaves. Keep aside.

- Fry the poha too, keeping the flame on medium, making sure it doesn’t burn. Keep aside.

- Take the fried peanuts, gram dal, curry leaves, poha, kara boondi, broken omapodi, red chili powder, salt, and asafoetida in a large bowl. Toss gently.

- When everything has cooled down completely, add the sugar. Mix well.

- Store in clean, airtight containers.

Recipe source: www.rakskitchen.net

6. Thattai

Thattai, a crispy fried savoury dish, tastes great and is a favourite South Indian munchie. They are not very difficult to make, but might take a bit of practice to get just right.This is somewhat similar to the Mathri of North Indian, and make for a great addition to chaats like bhel poori and churmuri. You could add thattais to South Indian mixture, too.Ingredients: (yields 12 thattais)Rice flour– 1 cupUrad dal flour– 1 teaspoonRed chilli powder– ½ teaspoonAsafoetida– ¼ teaspoonSalt– to tasteCoconut– 2 teaspoons, sliced (optional)Fried gram– 2 teaspoonsCurry leaves– a fewOil– for fryingButter– 1 tablespoonMethod:- Mix the gram flour, urad dal flour, salt to taste, red chili powder, asafoetida, fried gram, coconut (if using), curry leaves and butter together, in a large mixing bowl.- Using a little water, bind this into a thick dough.- On a small sheet of plastic, spread a little of the dough, using oil to grease your fingers. Spread the dough out quite thinly, and prick the circle at several places.- Heat the oil in a heavy-bottomed pan, till smoking point.- Slowly, turn the plastic sheet over in your palm, and slip the circle of dough on to the palm of your hand.- Slip the circle of dough into the hot oil. Cook on both sides, till it turns brown.- Drain out the excess oil on a piece of newspaper or tissue paper.- Prepare all the thattais in this manner.- Let the thattais cool down completely, and then store them in an airtight container.Recipe source: www.subbuskitchen.com © Sharmi's Passions Thattai

Image credit: Sharmi's Passions

Thattai, a crispy fried savoury dish, tastes great and is a favourite South Indian munchie. They are not very difficult to make, but might take a bit of practice to get just right.

This is somewhat similar to the Mathri of North Indian, and make for a great addition to chaats like bhel poori and churmuri. You could add thattais to South Indian mixture, too.

Ingredients: (yields 12 thattais)

Rice flour– 1 cup

Urad dal flour– 1 teaspoon

Red chilli powder– ½ teaspoon

Asafoetida– ¼ teaspoon

Salt– to taste

Coconut– 2 teaspoons, sliced (optional)

Fried gram– 2 teaspoons

Curry leaves– a few

Oil– for frying

Butter– 1 tablespoon

Method:

- Mix the gram flour, urad dal flour, salt to taste, red chili powder, asafoetida, fried gram, coconut (if using), curry leaves and butter together, in a large mixing bowl.

- Using a little water, bind this into a thick dough.

- On a small sheet of plastic, spread a little of the dough, using oil to grease your fingers. Spread the dough out quite thinly, and prick the circle at several places.

- Heat the oil in a heavy-bottomed pan, till smoking point.

- Slowly, turn the plastic sheet over in your palm, and slip the circle of dough on to the palm of your hand.

- Slip the circle of dough into the hot oil. Cook on both sides, till it turns brown.

- Drain out the excess oil on a piece of newspaper or tissue paper.

- Prepare all the thattais in this manner.

- Let the thattais cool down completely, and then store them in an airtight container.

Recipe source: www.subbuskitchen.com

7. Rava Laddoo

This is a super delicious sweet dish, popular in Tamilian households during Diwali. It is very simple to prepare, as well.Rava laddoos can be made with different variations, but this is the most basic recipe.Ingredients: (yields about 20 small laddoos)Rava or semolina– 1 cupGrated coconut– ¾ cupSugar– ¾ cupCashew nuts– 15Raisins– 15-20Blanched almonds– 10Cardamom powder– ¼ teaspoonMilk– ¼ cupGhee– 2 tablespoonsMethod:- Heat a little ghee in a pan, and roast the rava in it till it emits a nice fragrance. Keep aside.- Powder sugar. Keep aside.- Heat the remaining ghee in the pan, and fry the almonds, raisins, and cashew nuts till the nuts get slightly brown.- Now, add the grated coconut to the pan. Roast for a few minutes.- Add the roasted rava to the pan. Mix well.- Add the sugar and cardamom powder. Roast for a few more minutes.- Switch off the flame and add milk little by little. Keep stirring constantly.- When the mixture reaches the consistency where you are able to easily make laddoos, stop adding milk.- When the heat is bearable, make small laddoos out of the mixture.- Store them in an airtight container.Recipe Source: www.padhuskitchen.com © Spicy Tasty Rava Laddoo

Image credit: Spicy Tasty

This is a super delicious sweet dish, popular in Tamilian households during Diwali. It is very simple to prepare, as well.

Rava laddoos can be made with different variations, but this is the most basic recipe.

Ingredients: (yields about 20 small laddoos)

Rava or semolina– 1 cup

Grated coconut– ¾ cup

Sugar– ¾ cup

Cashew nuts– 15

Raisins– 15-20

Blanched almonds– 10

Cardamom powder– ¼ teaspoon

Milk– ¼ cup

Ghee– 2 tablespoons

Method:

- Heat a little ghee in a pan, and roast the rava in it till it emits a nice fragrance. Keep aside.

- Powder sugar. Keep aside.

- Heat the remaining ghee in the pan, and fry the almonds, raisins, and cashew nuts till the nuts get slightly brown.

- Now, add the grated coconut to the pan. Roast for a few minutes.

- Add the roasted rava to the pan. Mix well.

- Add the sugar and cardamom powder. Roast for a few more minutes.

- Switch off the flame and add milk little by little. Keep stirring constantly.

- When the mixture reaches the consistency where you are able to easily make laddoos, stop adding milk.

- When the heat is bearable, make small laddoos out of the mixture.

- Store them in an airtight container.

Recipe Source: www.padhuskitchen.com 

8. Boondi Laddoo

Boondi laddoo is another favourite dessert in Tamilian households, particularly during Diwali. This is yet another dish that is simple, but takes a bit of practice to perfect.If you don't want to make laddoos, you could just follow the recipe to make sweet boondi, and eat it as it is.Ingredients: (yields about 14 laddoos)Gram flour– 1 cupCooking soda– a pinchCloves– 2, powdered Yellow food colouring–a pinchCardamom– 2, powderedCashew nuts– ½ tablespoon, brokenSugar candy– 15Raisins– ½ tablespoonEdible camphor– a pinchOil– to deep frySugar– 1-1/2 cupsMethod:- Heat a tablespoon of ghee in a pan, and fry the cashew nuts and raisins till the nuts turn slightly brown. Keep aside.- Mix the soda with the gram flour thoroughly. Use a sieve to mix well.- Add water little by little to the gram flour-soda mix, to form a flowing batter.- Add yellow food colouring to the batter. Mix well.- Heat the oil in a deep-bottomed pan, till it begins to smoke.- Hold a ladle with holes over the hot oil in the pan. Pour a spoon of the batter over the holed ladle, so that little droplets of the dough drop into the hot oil.- Turn the heat to medium, and fry the boondis evenly. Remove from heat and drain out the excess oil using a tissue paper or piece of newspaper.- Use up all the batter to make boondis, similarly.- In another pan, add the sugar. Add just enough water to immerse the sugar.- Heat the sugar syrup till a one-string consistency is achieved. Take the syrup off heat at this stage.- Add the prepared boondis to the warm sugar syrup.- Now, add the powdered cardamom and cloves, sugar candy, fried cashew nuts and raisins, and edible camphor. Mix well.- While the mixture is still hot, shape the mixture into laddoos.- When the laddoos cool down completely, transfer to an airtight container.Recipe source: www.sharmispassions.com © Veg Recipes of India Boondi Laddoo

Image credit: Veg Recipes of India

Boondi laddoo is another favourite dessert in Tamilian households, particularly during Diwali. This is yet another dish that is simple, but takes a bit of practice to perfect.

If you don't want to make laddoos, you could just follow the recipe to make sweet boondi, and eat it as it is.

Ingredients: (yields about 14 laddoos)

Gram flour– 1  cup

Cooking soda– a pinch

Cloves– 2, powdered

 Yellow food colouring–a pinch

Cardamom– 2, powdered

Cashew nuts– ½ tablespoon, broken

Sugar candy– 15

Raisins– ½ tablespoon

Edible camphor– a pinch

Oil– to deep fry

Sugar– 1-1/2 cups

Method:

- Heat a tablespoon of ghee in a pan, and fry the cashew nuts and raisins till the nuts turn slightly brown. Keep aside.

- Mix the soda with the gram flour thoroughly. Use a sieve to mix well.

- Add water little by little to the gram flour-soda mix, to form a flowing batter.

- Add yellow food colouring to the batter. Mix well.

- Heat the oil in a deep-bottomed pan, till it begins to smoke.

- Hold a ladle with holes over the hot oil in the pan. Pour a spoon of the batter over the holed ladle, so that little droplets of the dough drop into the hot oil.

- Turn the heat to medium, and fry the boondis evenly. Remove from heat and drain out the excess oil using a tissue paper or piece of newspaper.

- Use up all the batter to make boondis, similarly.

- In another pan, add the sugar. Add just enough water to immerse the sugar.

- Heat the sugar syrup till a one-string consistency is achieved. Take the syrup off heat at this stage.

- Add the prepared boondis to the warm sugar syrup.

-  Now, add the powdered cardamom and cloves, sugar candy, fried cashew nuts and raisins, and edible camphor. Mix well.

- While the mixture is still hot, shape the mixture into laddoos.

- When the laddoos cool down completely, transfer to an airtight container.

Recipe source: www.sharmispassions.com

9. Coconut Barfee

Different families have different ways of making coconut barfee, that very popular and delicious Tamilian sweet dish. Here is a super easy way to go about it.Go on, try it out, and figure out your own variations to the recipe!Ingredients: (yields 12 pieces)Coconut– 1 heaped cup, gratedSugar– 1 cupElaichi powder– 2 pinchesCashew nuts– 5Ghee– 1 teaspoonMethod:- Heat the ghee in a pan, and fry the cashews till they turn slightly brown. Keep aside.- Keep a tray greased and ready, for receiving the barfee mixture.- Heat the grated coconut and sugar together. Mix well.- Keep heating this mixture on a medium flame, stirring constantly. The sugar will melt and form a thick liquid.- Continue cooking on medium heat till the mixture starts leaving the sides of the pan. Do not let the colour of the mixture change.- Add the cashews and elaichi powder. Mix well.- Pour the mixture while still hot into the greased tray. Level the surface with a spatula.- Cut into pieces while the mixture is still warm.- Store the barfee in an airtight container, after it cools down completely. Recipe source: www.rakskitchen.net © Veg Recipes of India Coconut Barfee

Image credit: Veg Recipes of India

Different families have different ways of making coconut barfee, that very popular and delicious Tamilian sweet dish. Here is a super easy way to go about it.

Go on, try it out, and figure out your own variations to the recipe!

Ingredients: (yields 12 pieces)

Coconut– 1 heaped cup, grated

Sugar– 1 cup

Elaichi powder– 2 pinches

Cashew nuts– 5

Ghee– 1 teaspoon

Method:

- Heat the ghee in a pan, and fry the cashews till they turn slightly brown. Keep aside.

- Keep a tray greased and ready, for receiving the barfee mixture.

- Heat the grated coconut and sugar together. Mix well.

- Keep heating this mixture on a medium flame, stirring constantly. The sugar will melt and form a thick liquid.

- Continue cooking on medium heat till the mixture starts leaving the sides of the pan. Do not let the colour of the mixture change.

- Add the cashews and elaichi powder. Mix well.

- Pour the mixture while still hot into the greased tray. Level the surface with a spatula.

- Cut into pieces while the mixture is still warm.

- Store the barfee in an airtight container, after it cools down completely.  

Recipe source: www.rakskitchen.net

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10. Sweet Somasi

Known as kajjikayalu in Andhra Pradesh and Karanji in Maharashtra, this dish is popularly known as Sweet Somasi in Tamil Nadu.The process of making Sweet Somasi is a little cumbersome, but we can assure you that the end result is totally worth it!Ingredients: (yields 15 pieces)For the outer covering:Maida– 1 cupRava– 1 tablespoonHot melted ghee– 1 tablespoonSalt– to tasteFor the stuffing:Coconut– ½ cupCardamom– 1, wholeFried gram dal– ½ cupSugar– ½ cupMethod:- Take the maida, rava, and salt in a mixing bowl. Add hot ghee. Mix well.- Add water little by little and make a soft dough. Keep kneading for a few minutes, to make the dough softer.- Let the dough rest for about 10 minutes, covered.- Dry roast the fried gram dal in a pan, till it emits a nice fragrance. Let it cool down completely, and grind to a fine powder. Keep aside.- Grind sugar and cardamom powder to a fine powder in a mixer. Keep aside.- Dry roast the coconut till it emits a lovely smell. Keep aside.- When everything has cooled down completely, mix the gram dal powder, coconut, sugar and cardamom powder. Keep aside.- Take a large ball of the maida-rava dough, and roll it out into a large circle on a wooden platform. Use the lid of a jar to cut out smaller circles out of this larger circle.- Place about a teaspoonful of the stuffing inside each small circle. Fold the circle into half, and seal the edges, using a little water.- Use up all the dough to make similar somasis.- Use a spoon or somasi maker to make a design on the edges of each somasi.- Heat the oil in a heavy-bottomed pan, till smoking point.- Reduce the flame and fry the somasis in the hot oil, a couple at a time, till they are brown and evenly done.Recipe source: www.sharmispassions.com © Rak's Kitchen Sweet Somasi

Image credit: Rak's Kitchen

Known as kajjikayalu in Andhra Pradesh and Karanji in Maharashtra, this dish is popularly known as Sweet Somasi in Tamil Nadu.

The process of making Sweet Somasi is a little cumbersome, but we can assure you that the end result is totally worth it!

Ingredients: (yields 15 pieces)

For the outer covering:

Maida– 1  cup

Rava– 1 tablespoon

Hot melted ghee– 1 tablespoon

Salt– to taste

For the stuffing:

Coconut– ½ cup

Cardamom– 1, whole

Fried gram dal– ½ cup

Sugar– ½ cup

Method:

- Take the maida, rava, and salt in a mixing bowl. Add hot ghee. Mix well.

- Add water little by little and make a soft dough. Keep kneading for a few minutes, to make the dough softer.

- Let the dough rest for about 10 minutes, covered.

- Dry roast the fried gram dal in a pan, till it emits a nice fragrance. Let it cool down completely, and grind to a fine powder.  Keep aside.

- Grind sugar and cardamom powder to a fine powder in a mixer. Keep aside.

- Dry roast the coconut till it emits a lovely smell. Keep aside.

- When everything has cooled down completely, mix the gram dal powder, coconut, sugar and cardamom powder. Keep aside.

- Take a large ball of the maida-rava dough, and roll it out into a large circle on a wooden platform. Use the lid of a jar to cut out smaller circles out of this larger circle.

- Place about a teaspoonful of the stuffing inside each small circle. Fold the circle into half, and seal the edges, using a little water.

- Use up all the dough to make similar somasis.

- Use a spoon or somasi maker to make a design on the edges of each somasi.

- Heat the oil in a heavy-bottomed pan, till smoking point.

- Reduce the flame and fry the somasis in the hot oil, a couple at a time, till they are brown and evenly done.

Recipe source: www.sharmispassions.com

11. Shankarpali

Also called Shakkarpara, Shankarpali makes for a great tea-time snack. This is a crispy, deep-fried snack that is delightfully sweet. It is perfect for Diwali and any other times when families get together.Ingredients: (yields 2 cups)Whole wheat flour– 1-1/2 cupsSalt– to tasteOil– 2 tablespoonsMilk– 1/3 cupSugar– ¼ cupCardamom powder– a littleOil– for deep fryingMethod:- Heat the milk till it just becomes warm.- Add the sugar to the warm milk.- Add the cardamom powder.- Mix well, till the sugar dissolves completely. Keep aside.- In a large mixing bowl, mix the whole wheat flour and salt to taste. Add 2 tablespoons of oil. Crumble the mixture a bit, using your fingertips.- Now, add the milk to the mixing bowl. Using a little more milk, knead till you get a firm dough.- Take a large portion of the dough and flatten it out like a thick roti.- Use a knife to cut this roti into diamond shapes.- Roll out all the dough into thick rotis and cut into diamond shapes, similarly.- Spread out the diamonds in plates, and let them dry out for about 20 minutes.- Heat the oil in a heavy-bottomed pan, till smoking point. Reduce the flame.- Fry the diamonds in the hot oil, a few at a time, evenly. Your Shankarpali is ready!Recipe source: www.spiceupthecurry.com © Veg Recipes of India Shankarpali

Image credit: Veg Recipes of India

Also called Shakkarpara, Shankarpali makes for a great tea-time snack. This is a crispy, deep-fried snack that is delightfully sweet. It is perfect for Diwali and any other times when families get together.

Ingredients: (yields 2 cups)

Whole wheat flour– 1-1/2 cups

Salt– to taste

Oil– 2 tablespoons

Milk– 1/3 cup

Sugar– ¼ cup

Cardamom powder– a little

Oil– for deep frying

Method:

- Heat the milk till it just becomes warm.

- Add the sugar to the warm milk.

- Add the cardamom powder.

- Mix well, till the sugar dissolves completely. Keep aside.

- In a large mixing bowl, mix the whole wheat flour and salt to taste. Add 2 tablespoons of oil. Crumble the mixture a bit, using your fingertips.

- Now, add the milk to the mixing bowl. Using a little more milk, knead till you get a firm dough.

- Take a large portion of the dough and flatten it out like a thick roti.

- Use a knife to cut this roti into diamond shapes.

- Roll out all the dough into thick rotis and cut into diamond shapes, similarly.

- Spread out the diamonds in plates, and let them dry out for about 20 minutes.

- Heat the oil in a heavy-bottomed pan, till smoking point. Reduce the flame.

- Fry the diamonds in the hot oil, a few at a time, evenly. Your Shankarpali is ready!

Recipe source: www.spiceupthecurry.com

12. Mysore Pak

Using generous quantities of gram flour and ghee, Mysore Pak is a sweet delicacy that is much loved in Tamil Nadu. The sweet dish is supposed to have originated in Mysore, and hence the name. It takes a whole lot of effort and practice to be able to make the perfect Mysore Pak- one that is melt-in-your-mouth soft.Ingredients: (yields about 20 small pieces)Gram flour- ½ cupSugar- 1-½ cupGhee- 1 cupMethod:- Mix the sugar in a cup of water, and heat this in a heavy-bottomed pan. Keep the flame on medium.- Let this heat till one-string consistency is obtained, i.e. till you dip two fingers into the mixture and get a single string when you pull your fingers apart.- In the meanwhile, sift the gram flour thoroughly, to ensure that there are no lumps in it. Dry roast it till it emits a lovely fragrance. Keep aside.- When the syrup achieves one-string consistency, add the sifted gram flour to the pan little by little, stirring constantly.- Mix well, keeping the flame on medium.- Grease a tray with a little ghee, and keep it ready. - Now, add the ghee little by little to the pan, still keeping the flame on medium, and stirring continuously.- Keep stirring and cooking the mixture till the colour starts getting paler, and the consistency begins to get frothy.- When the mixture starts giving off a pleasant smell, switch off the gas, and transfer it to the greased tray. Level the surface with a spatula.- Let the mixture cool down a little, and then cut into diamond shapes using a spatula. There you go!Recipe Source: www.sharmispassions.com © Wikipedia Mysore Pak

Image credit: Wikipedia

Using generous quantities of gram flour and ghee, Mysore Pak is a sweet delicacy that is much loved in Tamil Nadu. The sweet dish is supposed to have originated in Mysore, and hence the name. It takes a whole lot of effort and practice to be able to make the perfect Mysore Pak- one that is melt-in-your-mouth soft.

Ingredients: (yields about 20 small pieces)

Gram flour- ½ cup

Sugar- 1-½ cup

Ghee- 1  cup

Method:

- Mix the sugar in a cup of water, and heat this in a heavy-bottomed pan. Keep the flame on medium.

- Let this heat till one-string consistency is obtained, i.e. till you dip two fingers into the mixture and get a single string when you pull your fingers apart.

- In the meanwhile, sift the gram flour thoroughly, to ensure that there are no lumps in it. Dry roast it till it emits a lovely fragrance. Keep aside.

- When the syrup achieves one-string consistency, add the sifted gram flour to the pan little by little, stirring constantly.

- Mix well, keeping the flame on medium.

- Grease a tray with a little ghee, and keep it ready.

 

- Now, add the ghee little by little to the pan, still keeping the flame on medium, and stirring continuously.

- Keep stirring and cooking the mixture till the colour starts getting paler, and the consistency begins to get frothy.

- When the mixture starts giving off a pleasant smell, switch off the gas, and transfer it to the greased tray. Level the surface with a spatula.

- Let the mixture cool down a little, and then cut into diamond shapes using a spatula. There you go!

Recipe Source: www.sharmispassions.com

13. 7-Cup Cake

This is a sweet dish that is very easy to prepare, but one that tastes delicious. As the name suggests, the recipe uses seven cups of different ingredients. You have to try this out to believe how simple it it to make!Ingredients: (yields about 20 pieces)Gram flour- 1 cupMilk- 1 cupGhee- 1 cupGrated coconut- 1 cupSugar- 3 cupsMethod:- Use 1 tablespoon of the ghee to roast the gram flour in a heavy-bottomed pan, till it emits a heady fragrance. Switch off the gas.- Mix the grated coconut, sugar, milk, and ghee to the pan, one by one, mixing well after each addition.- Now, heat the pan on a medium flame and cook the mixture, stirring constantly.- Meanwhile, grease a tray with a little ghee and keep it ready.- In about 15 minutes, the mixture will start to leave the sides of the pan and solidify.- Before it solidifies too much, switch off the gas and transfer the mixture to the greased tray.- Level the surface of the mixture, using a spatula.- Let it cool down a bit, and then, cut it into diamond shapes. Your 7-cup cake is ready!Recipe Source: www.subbuskitchen.com © Cook With Smile 7-Cup Cake

Image credit: Cook With Smile

This is a sweet dish that is very easy to prepare, but one that tastes delicious. As the name suggests, the recipe uses seven cups of different ingredients. You have to try this out to believe how simple it it to make!

Ingredients: (yields about 20 pieces)

Gram flour- 1 cup

Milk- 1 cup

Ghee- 1 cup

Grated coconut- 1 cup

Sugar- 3 cups

Method:

- Use 1 tablespoon of the ghee to roast the gram flour in a heavy-bottomed pan, till it emits a heady fragrance. Switch off the gas.

- Mix the grated coconut, sugar, milk, and ghee to the pan, one by one, mixing well after each addition.

- Now, heat the pan on a medium flame and cook the mixture, stirring constantly.

- Meanwhile, grease a tray with a little ghee and keep it ready.

- In about 15 minutes, the mixture will start to leave the sides of the pan and solidify.

- Before it solidifies too much, switch off the gas and transfer the mixture to the greased tray.

- Level the surface of the mixture, using a spatula.

- Let it cool down a bit, and then, cut it into diamond shapes. Your 7-cup cake is ready!

Recipe Source: www.subbuskitchen.com

14. Okkarai

Okkarai, also known as Ukkarai, is a sweet dish commonly prepared in households in the Tirunelveli district of Tamil Nadu. This much-loved sweet is usually prepared for Diwali and other festive occasions.Ingredients:Chana dal– ½ cupMoong dal– ½ cupJaggery– 1 cupGhee– ¼ tablespoon + 1-1/2 tablespoonsCoconut– 1/3 cup, gratedCashew nuts– 10-12Cardamom powder– ¼ teaspoonMethod:- Take the jaggery in a heavy-bottomed pan, and add just enough water to cover it. Melt the jaggery in the water. Filter it to remove any impurities. Keep aside.- Dry roast the chana dal and moong dal separately, till they emit a nice fragrance. Keep aside.- Soak both the dals in warm water for an hour.- Now, drain out all the water from the dals. Grind the dals in a mixer, to a paste that is neither too fine nor too coarse. There is no need to add any more water.- Steam this mixture in an idli plate. Let it cool down completely.- Now, crumble the dal mixture properly. You could use a mixer for this purpose.- Heat the 1-1/2 tablespoons of ghee in a pan. Fry the cashews till they turn brown, remove from heat, and keep aside.- In the same pan, fry the grated coconut till it turns brown. Remove from heat, and keep aside.- In the remaining ghee in the pan, fry the crumbled dal a bit. Keep aside.- In another pan, heat the jaggery syrup till it reaches boiling point.- Now, add the cardamom powder, crumbled dal, and the rest of the ghee. Cook on a medium flame till the mixture begins to leave the sides of the pan.- Now, add fried coconut and cashews, and mix well.- Okkarai is ready to be served!Recipe Source: www.padhuskitchen.com © Tickling Palates Okkarai

Image credit: Tickling Palates

Okkarai, also known as Ukkarai, is a sweet dish commonly prepared in households in the Tirunelveli district of Tamil Nadu. This much-loved sweet is usually prepared for Diwali and other festive occasions.

Ingredients:

Chana dal– ½ cup

Moong dal– ½ cup

Jaggery– 1 cup

Ghee– ¼ tablespoon + 1-1/2 tablespoons

Coconut– 1/3 cup, grated

Cashew nuts– 10-12

Cardamom powder– ¼ teaspoon

Method:

- Take the jaggery in a heavy-bottomed pan, and add just enough water to cover it. Melt the jaggery in the water. Filter it to remove any impurities. Keep aside.

- Dry roast the chana dal and moong dal separately, till they emit a nice fragrance. Keep aside.

- Soak both the dals in warm water for an hour.

- Now, drain out all the water from the dals. Grind the dals in a mixer, to a paste that is neither too fine nor too coarse. There is no need to add any more water.

- Steam this mixture in an idli plate. Let it cool down completely.

- Now, crumble the dal mixture properly. You could use a mixer for this purpose.

- Heat the 1-1/2 tablespoons of ghee in a pan. Fry the cashews till they turn brown, remove from heat, and keep aside.

- In the same pan, fry the grated coconut till it turns brown. Remove from heat, and keep aside.

- In the remaining ghee in the pan, fry the crumbled dal a bit. Keep aside.

- In another pan, heat the jaggery syrup till it reaches boiling point.

- Now, add the cardamom powder, crumbled dal, and the rest of the ghee. Cook on a medium flame till the mixture begins to leave the sides of the pan.

- Now, add fried coconut and cashews, and mix well.

- Okkarai is ready to be served!

Recipe Source: www.padhuskitchen.com

15. Marundhu

Diwali marundhu, also called Diwali legiyam, is a common preparation in Tamilian households during the festive season. It is a digestive, and helps in easing the digestive system after the onslaught of the rich foods consumed during the festivities.Ingredients:Powdered jaggery– ½ cupPeppercorns– 2 tablespoonsCoriander seeds– 2 tablespoonsAjwain or omam– 1 teaspoonCumin or jeera – 1 tablespoonDry ginger powder– ¼ teaspoonCardamom– 1, wholeGingelly oil– 2 tablespoonsGhee– 1 teaspoonMethod:- Take the jaggery in a heavy-bottomed vessel and add just enough water to cover it.- Heat this mixture till it starts bubbling and thickens a little. Remove from heat.- Strain to remove impurities.- Soak all the other ingredients, except dry ginger powder and gingely oil, in a little water for 2 hours.- Now, add all the soaked ingredients to a mixer. Grind to a semi-fine paste.- Mix the dry ginger powder to this paste.- Heat the jaggery syrup till it turns frothy, and then add the ground paste to it.- Stirring continuously, keep simmering till the mixture starts thickening. This will take about 15 minutes.- At this stage, add the gingely oil. Keep stirring for 3 more minutes, and then switch off the gas.- Let it cool down completely. Now, transfer to a clean, airtight container.Recipe Source: www.sharmispassions.com © Sharmi's Passions Diwali Marundhu

Image credit: Sharmi's Passions

Diwali marundhu, also called Diwali legiyam, is a common preparation in Tamilian households during the festive season. It is a digestive, and helps in easing the digestive system after the onslaught of the rich foods consumed during the festivities.

Ingredients:

Powdered jaggery– ½ cup

Peppercorns– 2 tablespoons

Coriander seeds– 2 tablespoons

Ajwain or omam– 1 teaspoon

Cumin or jeera – 1 tablespoon

Dry ginger powder– ¼ teaspoon

Cardamom– 1, whole

Gingelly oil– 2 tablespoons

Ghee– 1 teaspoon

Method:

- Take the jaggery in a heavy-bottomed vessel and add just enough water to cover it.

- Heat this mixture till it starts bubbling and thickens a little. Remove from heat.

- Strain to remove impurities.

- Soak all the other ingredients, except dry ginger powder and gingely oil, in a little water for 2 hours.

- Now, add all the soaked ingredients to a mixer. Grind to a semi-fine paste.

- Mix the dry ginger powder to this paste.

- Heat the jaggery syrup till it turns frothy, and then add the ground paste to it.

- Stirring continuously, keep simmering till the mixture starts thickening. This will take about 15 minutes. - At this stage, add the gingely oil. Keep stirring for 3 more minutes, and then switch off the gas. - Let it cool down completely. Now, transfer to a clean, airtight container.

Related: 40 Best-Ever Fat-Burning Foods ( Eat This, Not That!)

Disclaimer: Views expressed in this article are the author's own and MSN does not endorse them in any way. Neither can MSN independently verify any claims made in the article. You should consult your physician before starting any weight loss or health management programme to determine if it is right for your needs. 


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