608 coconut recipes

coconut recipes | 1727 South Indian, Maharashtrain, Indian coconut cecipe collection  

Coconut, also known as Nariyal, is a hard fruit that grows in tropical and sub-tropical areas around the world and is widely used in Indian Cuisine, especially south Indian. It can be used in a dried form, paste, grated or even toasted. Not only is it used to make sweet coconut dishes, it is also used as main ingredient in many savory coconut dishes.

Coconut Recipes, South Indian Recipes

It is a wide known fact that most of the dishes of the South use coconut in them. From simple dishes like Rava Vada and Rava Bonda, where little coconut is added for flavor enhancing to dishes like Mysore Masala Dosa where the base of the masala is a heavy coconut flavor, every dish gets perked up!

Coconut also serves as a base for a variety of curries and dals, the two of the most popular ones being the Mangaloren drumstick curry and Sambar served with rice. The South Indians love their Coconut Rice and Coconut water which is abundantly available. Make your own coconut cream to make curries. 

Use fresh grated coconut in  cabbage stir fry, which is also known as foogath, and as one of the main ingredients in Kadubu which are steamed dumplings with a sweet or savory taste. This goes to show the abundance of coconut recipes!

Coconut Recipes, Maharashtrian Recipes

Another cuisine that heavily utilizes coconut is the Maharashtrian cuisine. It can be used as an additional flavor to the already tasty Rava Thalipeeth or as a part of the stuffing and gravy to be stuffed into eggplants in Bharleli Vaangi, a semi dry subzi with other aromatics as well. Tendli Bhaat, a famous rice dish with ivy gourd, is cooked in a rich spice powder with one of the ingredients being nariyal. A similar blend of spices with coconut is also used in making a gravy Green Peas Ambti and can be eaten with Bhakri or parathas. 

Coconut Recipes, Indian Desserts

Not only is coconut known for providing a kick of taste to savory food, you can also make great Coconut Dishes like desserts/mithais with it. Traditional Indian sweets like Kopra Pak (kopra means coconut) have rich, really intense flavor of coconut when cooked with milk and also has a really nice texture. On a similar note, there is Nariyal Vadi, made with fresh coconut and sugar with added dry fruits to give you a rich taste. Coconut Ladoo make a great addition to festivities.

Coconut Recipes, Snacks/ Side Dish

Coconut is one such ingredient that you can make numerous side dishes with. There is plain Coconut Chutney for all the dosas and idlis, Capsicum Chutney for a hot lunch with rice and ghee, Mysore Chutney to top on potato bhaji and dosas and many other varieties with coconut. Coconut adds to the semi-sweet taste of green peas in the perfect tea-time snack, Ghughras. Another great snack idea is Dhokla with Coconut Sauce. Khatta Dhoklas covered in a rich, creamy coconut sauce is a recipe that is prepared to impress.

International Recipes using Coconut

Apart from the fresh and dried varieties of coconut, international cuisine widely uses Coconut Milk. The Burmese use it to make their famous khowsuey, a thick, creamy gravy and noodles and the Thai use it for the Thai Green Curry, a curry flavored with lemongrass, coconut milk and other spices. Use desiccated coconut to make chocolate coconut dessert.

We hope you liked this article on Nariyal/coconut recipes.

Here are a few of my favorite recipes using coconut:

1. Almond, berry and coconut cake

2. Nariyal roti

3. Malabar curry

4. Valor Papdi nu Shaak

We hope you enjoy our Coconut Recipe Collection given below and would love to hear your comments.

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green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste. The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas. I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon. In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment. Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below.

Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with 40 amazing images. Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk is a one dish meal with a rich coconut milk flavour. Learn how to make Ceylon rice noodles. To make Ceylonese curry, combine the coconut milk and cornflour in a bowl and mix well till no lumps remain. Pour the coconut milk-cornflour mixture in a deep kadhai, add 1 cup of water mix well and cook on a medium flame for 1 minute. Add the soaked fenugreek seeds, curry leaves, green chillies, coriander seeds powder and chilli powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the onions, tomatoes, turmeric powder, salt, peppercorns and cinnamon, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Add the boiled vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Divide the curry into 6 equal portions and keep aside. To serve Ceylonese curry with rice noodles, place ¾ cup of rice noodles in a bowl, pour 1 portion of the Ceylonese curry over it and top it with little sambol chutney. Repeat step 1 to make 5 more portions. Serve immediately. Ceylon’s cuisine is characterized by the abundant use of coconut, which is available ample in that country. In this particular Ceylonese curry, chopped mixed vegetables are cooked in a coconut milk base, with a wide choice of spices, which are also cultivated commonly in that land. It is topped on Ceylon rice noodles. The rice noodles and the curry strike a contrast in hue, texture and flavour too!. For an absolute Ceylonese experience, serve this rice noodles with coconut milk with sambol chutney. Tips to make Ceylonese curry with rice noodles. 1. Drain the rice noodles well once cooked and keep aside. 2. While making Ceylonese noodles, make sure you stir in well in between to avoid it from curdling. 3. You can keep the curry ready in advance. Enjoy Ceylonese curry with rice noodles recipe | Ceylon rice noodles | rice noodles with coconut milk | with step by step photos.

beetroot, cucumber and tomato raita recipe | healthy cucumber tomato beetroot raita | Indian style veggie raita | healthy vegetable raita | with 15 amazing images. Beetroot, cucumber and tomato raita is a nourishing accompaniment to any main meal. Healthy cucumber tomato beetroot raita is sure to satisfy your taste buds and hunger both. Learn how to make Indian style veggie raita. To make beetroot, cucumber and tomato raita combine all the 3 veggies along with the curd, salt and green chillies in a big bowl. To that add some roasted cumin seeds and asafoetida. Add some coconut and coriander for added flavour if you like. Mix well and the raita is ready for serving. Gather antioxidants like vitamin A , lycopene, betalain and Vitamin C from this healthy vegetable raita. These antioxidants will improve your resistance against diseases. Further it is also a rich source of protein, due to the use of curd. Thus this raita is a nourishing addition to cancer patient’s diet too. For kids to adults to senior citizens all can enjoy this healthy cucumber tomato beetroot raita. Senior citizens who have problems with chewing, can grate the beetroot and cucumber for ease of chewing. Diabetics, heart patients, hypertensives, PCOS , pregnant women, lactating mother too can look forward to this Indian style veggie raita as a satiating option to a bag of chips or a deep-fried samosa. Remember that later are made up of refined ingredients and loaded with fat – both of which open door to many diseases. Enjoy beetroot, cucumber and tomato raita recipe | healthy cucumber tomato beetroot raita | Indian style veggie raita | healthy vegetable raita | with step by step photos.

The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.

Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | with 30 amazing images. Hyderabadi bagara baingan is a flavour-packed Indian eggplant curry which is loaded with the dynamic flavours of several seeds and spices. Learn how to make Hyderabadi Nizam style authentic baghara baingan. To make Hyderabadi bagara baingan, first make the paste. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make the sabzi. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large amount of flavourful ingredients ranging from onions and ginger to spice powders and peanuts to make bagare baingan. The coconut and sesame paste is what lends its authentic colour to this Hyderabadi Nizam style authentic bagara baingan. Do not compromise on the quantity of oil used, as the paste has to be fried in it to get that toothsome experience. Indeed, every mouthful of this Indian eggplant curry is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal! Tips for Hyderabadi bagara baingan. 1. Choose the small variety of brinjals which are dark purple coloured for this sabzi. 2. While making slits in the brinjal, ensure that the slit is made only half way through it. Very deep slits will open up while cooking. 3. Using a broad non-stick pan is suggested as it will make tossing the brinjals easier. 4. Make the coconut and sesame paste fresh for best flavours and aroma. Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam. Enjoy Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry.

papaya pear yoghurt smoothie | papaya coconut smoothie with Greek yoghurt | folic acid, vitamin b1,2 rich Indian no sugar smoothie | with 12 amazing images. papaya pear yoghurt smoothie can be prepared year round in India due to easy availability of ingredients. Learn how to make papaya coconut smoothie with Greek yoghurt. A mellow combination of fruits makes this a pleasant and soothing papaya pear yoghurt smoothie that will rejuvenate you. Both pear and papaya are easily available fruits, so you can make this any time. Curd gives the folic acid, vitamin b1,2 rich Indian smoothie a nice tang, while papaya gives it a vibrant colour and volume. Pear, on the other hand, gives a juicy sweetness to the smoothie. Enjoy the papaya, pear and yoghurt Smoothie immediately after preparation to enjoy its fresh taste and creamy mouth-feel. Greek yoghurt provides the protein. The lauric acid present in coconut milk has a positive effect on cholesterol levels and improves heart health too. Sunflower Seeds are very rich in vitamin E that can fight free radical damage. It is a nice way to include papayas in your breakfast. You will also relish other papaya based smoothies like the Papaya and Green Apple Smoothie and the Papaya Mango Smoothie. Enjoy papaya pear yoghurt smoothie | papaya coconut smoothie with Greek yoghurt | folic acid, vitamin b1,2 rich Indian no sugar smoothie | with step by step photos.

rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with 21 amazing images. With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. To make coconut rava ladoo, dry roast the semolina.This will remove the raw taste and also if the semolina is not roasted the ladoos will be sticky. Next, add the coconut and mix well. Keep aside. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well, while stirring continuously. Add the sugar syrup, saffron would give an amazing colour to the ladoo and cardamom powder for aroma and taste , while stirring continuously. Transfer the mixture into a 10" (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. Once cooled, scrape out the mixture from the thali and again mix well. Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo. Serve or store the coconut and rava ladoo in an air-tight container. The best part is that these rava coconut ladoo will be thoroughly enjoyed by kids and adults as well. You can also pack this sweet, a traditional Indian favourite for your kids tiffin and yours too. Maharashtrians commonly make this rava coconut ladoo for their daughters who are pregnant. If you enjoy enjoy rava coconut ladoo, then try our other ladoo recipes like Besan Laddoo, Gaund Ke Ladoo and Churma Ladoo. Enjoy rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with detailed step by step photos and video below.

rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with 20 amazing images. rice rava dosa is a South Indian rice rava dosa, a really tempting variant of the regular dosa, which does not require any grinding or fermentation. rice rava dosa is made of a batter of rice flour and semolina, tempered with onion, coconut and cashew. This quick and easy no fermentation semolina rava dosa can be made on any day for breakfast or as a snack. The tempering gives instant rice rava dosa a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the South Indian rice rava dosa hot and fresh because it is not so appetizing when it gets cold. Notes on rice rava dosa recipe. 1. To prepare the batter for instant rice rava dosa, in a deep bowl take rice flour. Rice flour helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of refined flour as a substitute. 2. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. If you are not making the semolina rava dosas immediately, the rava will absorb the water so, adjust the consistency and then make the instant rice rava dosa. If the batter is too thin, it will surely stick to the pan and form limpy dosa. In that case, add 1-2 tbsp of rice flour to the batter. 3. To prepare rice semolina dosa, heat a non-stick tava (griddle) and grease it lightly with oil. This is to season the pan and prevent our semolina rice dosa from sticking to the pan. Sprinkle little water on it. 4. Wipe water off gently using a muslin cloth. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy-bottomed tava to prepare rice rava dosa. Tips on semolina rice dosa. 1. Pour ½ cup batter evenly on the tava (griddle). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rice rava dosa. The tawa must be super hot to get crispy rice rava dosa. 2. Smear 1 tsp of oil on the dosa especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rice rava dosa. rice rava dosa goes really well with chutney and sambhar. You will also love other dosa variants like Sada Dosa and Moong Dal Dosa. Learn to make rice rava dosa recipe | instant rice rava dosa | no fermentation semolina rava dosa | with step by step photos and video below.

quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with 15 amazing images. quick rice dosa recipe is an ideal South Indian breakfast recipe, which is quick and a great alternative to sada dosa as this is a no fermentation quick rice dosa. So save the long hours of waiting for fermentation. Quick rice dosa is super quick and easy to make. If you have left over rice BINGO!! As, this dosa batter requires cooked rice. If you have guests coming in, you can definitely rely on this instant rice dosa as it doesn’t require much time for preparation and even for cooking. The process of making quick rice dosa is too simple and divided into two parts. For making the dosa batter, combine raw rice, grated coconut, cooked rice and little water in a mixer and blend everything well. Transfer mixture into a deep bowl. The mixture shouldn’t be too thin, add salt and keep aside for 10 mins. For the second step, to make the dosa take a non stick pan, sprinkle little water over it and gently wipe off with a tissue or a cloth. Pour a ladle full of batter and spread it in a circular motion to make a circle. Smear butter over it and also in the edges, cook for 2 mins and your quick rice dosa is ready!! As this dosa requires no soaking or fermentation it can be prepared in a jiffy and the addition of cooked rice makes this instant rice dosa soft despite of not soaking the raw rice. Make sure you serve quick rice dosa immediately with coconut chutney or sambhar! Enjoy quick rice dosa recipe | instant rice dosa | no fermentation quick rice dosa | with detailed step by step photos below.

Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted. Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil.

quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with 40 amazing images. quick rava idli recipe is a quick South Indian breakfast dish. Learn how to make instant idli using sooji. quick rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. Since quick rava idli is steamed, it is easier to digest than upma, and has a convenient form factor for serving as well as packing. suji idli for the tiffin box stays soft and humid for longer. Tips for quick rava idli. 1. After 30 minutes of soaking the batter. Note that the rava will suck up a lot of the water. 2. Just before steaming, add 1 tbsp fruit salt. Fruit salt provides a spongy, fluffy texture. Use neutral flavored fruit salt. 3. Mix gently after adding fruit salt. Don’t mix it vigorously, just gently fold in. 4. In the batter you can use buttermilk instead of curds and water to get that nice sour taste. Just avoid adding salt and tempering to the buttermilk. 5. Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required. 6. If you don't have eno fruit salt, you can use baking soda instead. 7. You can add grated vegetables, such as carrots or onions, to the batter. quick rava idli is a popular South Indian breakfast recipe made often in many parts of India as there is no fermentation required. Serve quick rava idli with coconut chutney and sambar. Enjoy quick rava idli recipe | instant idli using sooji | easy no fermentation semolina idli | with step by step photos.

Khandvi, one of the gems of gujarathi cuisine, has been transferred into faraali style, so that it can be enjoyed as a light snack on fasting days.

When the festival season arrives, it is time to brush up our laddoo making skills and to expand our choice of laddoos because from Ganpati to Diwali, laddoo is a favourite offering to God. And laddoos like this Coconut Laddoo are also easy to make. Immensely rich and tasty, this Coconut Laddoo has a luxuriant milky flavour and an exciting mouth-feel that combines the crunch of coconuts and nuts with the creaminess of condensed milk. Keep aside some desiccated coconut to coat the laddoos, as that gives a very appetizing appearance and taste. Also do try other coconut based mithais like Coconut Barfi or Coconut Sheera .

This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu. A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad .
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