Summary:
In the mixer jar, add the nungu, 1 cup of tender coconut water, panam kalkandu powder and ginger juice and blend in bursts. To this day, I prefer the more tender fruit to the mature ones, which have a hard centre. With plans firmly afoot to indulge in a cold nungu payasam, I am ready for my nungu binge. The start of summer sees the tree climbers hard at work picking the ripened fruit off the female palmyra tree. Nungu elaneer coolerServes 4IngredientsTender coconuts 2Nungu 4 (whole and peeled)Panam kalkandu powder 1 tspGinger juice 1/4 tsp (optional)Thin slices of lemon 4Method: Take the tender coconut water and keep aside..