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Coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa.

Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over south India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it.

This subtly sweet and crunchy Churna is not only an enjoyable accompaniment for dosas, it can also be used as a stuffing for Modak , kadubu, poli and other dishes.

Churna recipe - How to make Churna

Preparation Time:    Cooking Time:    Total Time:     Makes 0.5 cup
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  1. Put the jaggery in a broad non-stick and cook on a medium flame for 2 minutes, while stirring continuously.
  2. Switch off the flame, add the coconut and cardamom powder and mix well.
  3. Cool and use as required.
Nutrient values per cup
Energy957 cal
Protein7.1 g
Carbohydrates91.7 g
Fiber20.4 g
Fat62.5 g
Cholesterol0 mg
Vitamin A0 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B31.2 mg
Vitamin C1.5 mg
Folic Acid18.8 mcg
Calcium75.8 mg
Iron4.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc0 mg


 on 06 May 15 12:08 PM

This recipe is perfect for the neer dosa filling. The sweetness of the jaggery is just perfect, when eaten. i have loved this recipe.
 on 28 Jan 13 10:10 AM

Lovely coconut and jaggery based sweet chutney powder to go with your dosa.