Sunday, June 4, 2017

Okkarai | Thanjavur Style Okkarai Recipe | Traditional and Authentic Recipe from Tamil Nadu


Hi Supermoms,

' Okkarai' is a popular and integral part of Deepavali celebrations in many South Indian homes. My MIL says that " Deepavali is incomplete without Okkarai ". Many of you who follow me on instagram would have watched my MIL make this delicious sweet . It is one of her signature dishes and I am so happy to share it with all of you. 

Okkarai is a protein rich, wholesome  dessert that smells and tastes heavenly. You need not wait till Deepavali to make this dish 😄.

It is a perfect dessert even for the calorie conscious 👍. 


Okkarai | Thanjavur Style Okkarai Recipe :

Preparation time : 2 hours
Cooking time : 50 minutes
Serves : 4-6
1 cup = 250 ml cup 

Ingredients :

1 cup bengal gram/ channa dal
1 cup husked and split green gram /moong dal
1 and 1/2 cup jaggery (powdered)
1/4 cup ghee / clarified butter
3/4 cup fresh coconut ( grated)
10 cashew nuts ( roughly broken)
2-3 cardamom ( powdered)
1 teaspoon oil ( to grease the idli plates)

Method :

1. In a kadai/wok dry roast the channa dal and moong dal till they turn fragrant .

2. Wash and soak them in water for 2 hours.
3. In the meantime, heat a kadai with a teaspoon of ghee and roast the coconut and cashew nuts separately and set them aside.

4. After the soaking time, drain excess water and grind the dals using less water to a coarse batter.

Chef tip : Do not grind the batter too smooth or too coarse. 
5. Grease idli plates , fill them with the batter and steam them for 15-17 minutes.

6. Cool them completely, remove the steamed dal idlies and grind them in a mixer just so that they crumble uniformly.

Chef tip : The idlies have to be completely cooled and do not over run the mixer.
7. Keep the cooked and crumbled dal mixture aside.
8. Heat a kadai/wok with one cup of water.
9. Add the powdered jaggery.
10. Once the jaggery melts, filter it and transfer it back to the kadai.

11. Let the jaggery mixture boil and come to a thick consistency.
Chef tip : Take a small bit of the mixture and drop it in a bowl of water. You should be able to collect it like a slightly hard ball. That is the right consistency . It is called as 'Getti padham' in Tamil. A little more than 'Thakkali padham'.
12. At this stage add the ghee and the crumbled dal mixture.
13. Keep stirring over low flame for the next 8-10 minutes till you get a crumbly, non-sticky texture.
14. Add the roasted coconut , cardamom powder and the cashew nuts and mix well for another 2 minutes and switch off.

Your delicious Okkarai is ready to be served. 


Happy Cooking !

With love,


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