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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.
- Put the jaggery in a broad non-stick and cook on a medium flame for 2 minutes, while stirring continuously.
- Switch off the flame, add the coconut and cardamom powder and mix well.
- Cool and use as required.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||1.5 mg|
|Folic Acid||18.8 mcg|
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