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 Indian Coconut Veg Recipes

Top Indian Coconut Recipes

In South India, whenever any discussion about health comes up, it is very common to hear grandmas telling the younger generation – just have lots of coconut and coconut products; then you don’t have to sit and talk about health like this! This timeless wisdom has been proved to be right, time and again by nutritionists across the world. Made of medium-chain fatty acids, the coconut is one of the healthiest foods in the world. In any form, be it Coconut Water with Coconut Meat, Coconut Milk For Gravies and Curries, coconut oil or coconut flesh, coconut is a desirable addition to your diet.


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The best part is that it is available readily all through the year! Coconut water is commonly sold by roadside vendors, while grated coconut and coconut milk can be easily made at home. Coconut milk is made by blending fresh grated coconut with water and straining it through a muslin cloth. The scrapings left behind after extracting the milk can be sun-dried and used as coconut flour, an ingredient that is becoming popular in baking. Coconut milk is dairy free, lactose free and grains free. It is used commonly in Asian cooking. Not just Indian cooking, but other Oriental cuisines too feature several classic dishes made with coconut milk as the base. Coconut milk is one of the signature ingredients of Thai cooking. Some health-conscious people even like to drink warm coconut milk as their morning beverage, either plain or mildly sweetened with palm jaggery and tinged with cardamom! Try it once and you will agree that it tastes like nectar! Coconut Water too is an anytime, anywhere beverage, which tastes great just plain. It can also be combined with lemon juice, mint and other fruit juices and herbs to make mouth-watering and rejuvenating drinks.

In South India, one of the most common everyday subzis is made by boiling chopped veggies, tempering it with mustard, urad dal and green chillies and garnishing it with freshly grated coconut. The coconut makes the dish so interesting that people don’t tire of having it every single day. Another everyday subzi made in South India is kootu, where a mixture of cooked veggies and dal is perked up with a moderately spicy coconut paste. Not a day passes without coconut being used in the kitchen! On festive days, the cooking is not considered festive unless it’s laden with coconut – right from the kheer (payasam) to the vegetables and lentils, coconut finds its way into almost every dish. Try the Moong Dal Payasam, or Appam with Madras Onion Stew to get a taste of South Indian favourites.

Coconut is used a lot along the West coast too, in regions like Mangalore and Goa. It is also used in Maharashtrian and Gujarati cuisine. Have a go at some of our favourites, like the Coconut Kadhi, Palak Coconut Kadhi and Coconut Milk Pulao. Corn combines well with coconut as both have pleasing, mellow flavours that complement each other. Try the Corn Curry ( Microwave Recipe) and Corn in Coconut Curry. When you want something grander, go for the Hara Chana Coconut Curry with Methi Muthia. You can also make the coconut into a versatile Coconut Sauce that can be drizzled on just about any dish, be it Lasagne, Set Dosa or a spicy stuffed paratha!

Coconut is one of the most versatile and easily available ingredients in India, and it is not surprising that it is used so extensively in our cuisine. While generations of Indians have used coconut for its taste, today there is greater awareness about its health benefits. Many health-conscious youngsters, especially endurance athletes, are consciously making a pro-coconut shift in their diets. In fact, we have even come up with the recipe for an interesting Coconut Milk and Coconut Oil Coffee Creamer, which makes our morning cuppa so healthy and tasty!


Top 10 Indian Coconut Veg Recipes



1.

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When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas .

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appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images. appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds. appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives: India: • Kerala: • Unniappam (small appam) • Neyyappam (appam cooked in ghee) • Kuzhappam (cooked in a kuzhi or cavity) • Ganapathi appam • Koottappam (a pile of appams) • Tamil Nadu : • Kuzhi paniyaram • Karnataka : • Appe • Kajjaya (in Coorg region) • Konkani community (Karnataka): • Mulik (made with semolina, jackfruit or banana) • Sri Lanka : • Aappa These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used. Main ingredients of appam. In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking. Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free. Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors. Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew. Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos.

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A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven.

4.

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Here is a tasty pulao with the soothing flavour of coconut milk and the aesthetic touch of spices like cinnamon and cloves. The mild flavour of this Coconut Milk Pulao makes it ideal to serve with spicy vegetable curries like Spicy Kofta Curry , Aloo Lajawab , Matki Aur Palak ki Curry or Double Beans Curry . However, if you wish to spike up the flavour of this pulao a bit more, you can sauté 1-2 chopped green chillies along with the onions. You will find this Coconut Milk Pulao very easy and convenient to make, as it neither requires too much time nor too many ingredients.

5.

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Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn. A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis or rice .

6.

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This unique Corn Curry features a blend of flavours that you will thoroughly relish. A dash of tomato puree gives the crushed sweet corn a tangy tinge, while onion paste and curry powder give it an enjoyable pungency. Coconut milk balances the myriad tastes with its mellow and soothing flavour, making the Corn Curry a perfect accompaniment for rotis and puris. The best part is that this Corn Curry can be made within minutes in the microwave oven, so you can whip it up any time you wish.

7.

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South Indian festival menus are just not complete without Moong Dal Payasam. Considered as one of the most auspicious offerings to God, it is made during most pujas, and is served as the first item on the plantain leaf during a traditional meal. Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Dry roasting the dal before cooking gives a rich aroma to the payasam, while coconut milk gives it a pleasant flavour. Enjoy this payasam warm. You can also try other payasams like Paal Payasam , Almond Payasam , Semiyan Payasam and Carrot and Cashewnut Payasam .

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A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

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coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos.

10.

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Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you will be amazed by the varied flavours it has. From the spiciness of green chillies to the tanginess of the lemon juice, from the aromatic lure of curry leaves to the mellow soothing flavour of coconut milk, this lovely sauce has it all. It can be used as a mild accompaniment for dishes like Set Dosa, or used to prepare delicacies like Dosa Lasagne.

Reviews

Indian Coconut Veg Recipes
 on 26 Dec 17 11:42 AM
5

Everyone at my home loves to have South Indian dishes in Breakfast, Lunch & Dinner. Here is the best collection of south Indian dishes. Yesterday i have made Kerala Appam. Came out very good and tasty in first attempt. This is some thing my family enjoyed with coconut peanut chutney. Also made Hara Chana Coconut Curry with Methi Muthia in lunch, gone very well. Planned to make Palak Coconut Kadhi someday very soon. Tarla Mam recipes is very easy with best result...condition is to follow exact steps given in recipes.
Tarla Dalal
26 Dec 17 03:32 PM
   Hi Amisha, Glad to know you have enjoyed making our recipes and it has been loved by your family.. Do try more recipes.. and keep giving your feedback and suggestions.. Happy Cooking!!