Idiyappam, Thengai Paal and Muttai Omelette

Ingredients

• 2 cup Freshly Grated Coconut (From one large, mature coconut)
• 0.75 cup Jaggery Powder (Adjust to your preferred sweetness)
• 0.5 tsp Cardamom Powder
• 0.25 tsp Dry Ginger Powder (Also known as sukku podi)
• 4.25 cup Warm Water (4 cups for extracting milk and 0.25 cup for jaggery syrup)

Instructions

1. 1

   Extract Fresh Coconut Milk

   • In a blender, combine the 2 cups of grated coconut with 2 cups of warm water.
   • Blend on high for 1-2 minutes until the mixture is smooth and milky.
   • Place a fine-mesh sieve or cheesecloth over a large bowl and pour the blended mixture through it. Squeeze the pulp firmly to extract all the thick milk (first press).
   • Return the squeezed coconut pulp to the blender. Add the remaining 2 cups of warm water and blend again for 1 minute.
   • Strain this mixture into the same bowl to get the thin milk (second press). Discard the remaining pulp. Whisk both milk extracts together.
2. 2

   Prepare the Jaggery Syrup

   • In a small saucepan, combine the jaggery powder and 1/4 cup of water.
   • Heat over a low-medium flame, stirring continuously for 2-3 minutes until the jaggery has completely dissolved. Do not let the syrup come to a boil.
   • Remove the saucepan from the heat and let the syrup cool for a minute.
   • Strain the warm jaggery syrup through a fine sieve directly into the bowl of coconut milk. This removes any impurities from the jaggery.
3. 3

   Combine and Flavor

   • Gently stir the strained jaggery syrup into the coconut milk until fully combined.
   • Add the cardamom powder and dry ginger powder to the mixture.
   • Whisk well to ensure the spices are evenly distributed and there are no lumps.
4. 4

   Serve

   • Thengai Paal can be served immediately while it is warm.
   • Alternatively, you can chill it in the refrigerator for at least 30 minutes and serve it cold.

Ingredients

• 4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
• 1 Small Onion (Finely chopped.)
• 2 Green Chilies (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Freshly chopped.)
• 0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground for best flavor.)
• 2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, and coriander leaves.
   • Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
   • Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2. 2

   Cook the Omelettes

   • Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
   • Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
   • Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
   • Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
   • Fold the omelette in half and slide it onto a plate.
   • Repeat the process with the remaining oil and egg mixture to make the second omelette.
3. 3

   Serve

   • Serve the Muttai Omelettes immediately while they are hot and fluffy.
   • They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.