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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tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with amazing 33 images. tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods. ivy gourd rice is easy and quick to make. All you need to do is dump all the ingredients together and ivy gourd rice is ready! Every Maharashtrian household has their own style and method of making it and this is our version to it. Tendli stands for ivy gourd and bhaat stands for rice. Tendli and rice combination turns even heavenly when we add the prepare Maharashtrian masala to it. This Tendli Bhaat actually has a double dose of spices! Not only is the rice cooked with sautéed spices, but it is also seasoned with an aromatic spice powder. The spice powder is quite special, because the regular spices like cinnamon and cloves are further enhanced by unique additions like sesame, caraway and coconut. You can make ivy gourd rice for special occasions or also use it as a tiffin treat. It is a satisfying one-pot meal. Preparation for Tendli bhaat doesn’t make time nor does cooking. This is on my lunch box tiffin recipe atleast once a week. Also, I have a Maharashtrian friend who makes it as a gudi padwa recipe along with sol kadhi. Adding half the spice powder when cooking the rice and tendli, and adding the remaining at the end, improves the aroma and flavour of the Maharashtrian tendli bhaat wonderfully. You could try the same tendli bhaat with other veggies, but tendli offers a special, crisp texture that is difficult to match! Enjoy this Maharashtrian delicacy with curds and your favourite Aachar by the side. Learn to make tendli bhaat recipe | Maharashtrian tendli bhaat | ivy gourd rice | with detailed step by step recipe photos and video below.

coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.

appam recipe | instant appam | Kerala appam | palappam | with 7 amazing images. Appam is a tasty white Indian pancake crisp on the sides with a soft centre. appam or palappam are a famous Kerala breakfast made from raw rice, coconut milk, dry yeast and a little bit of sugar. Appam is a famous dish from the Keralite repertoire of South Indian cooking. This Kerala appam is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Notes on appam recipe. 1. The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick. 2. Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre. 3. Dry yeast also should be dissolved and mixed well in the batter. 4. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store. And also see that you use thick coconut milk as you are adding warm water while grinding the rice. More water will split when you put in the appamchatty. Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal! Learn to make appam recipe | instant appam | Kerala appam | palappam | with step by step photos below.

khandvi recipe | Gujarati khandvi | besan khandvi | with amazing 32 images Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked using very less oil, which again amps up the health quotient. khandvi recipe is an easy recipe, which can be prepared in just a few minutes at home. Nobody can hide their love for this delicious savoury khandvi made of gram flour and curds with just melts in mouth tempered with mustard seeds. The ingredients used in the recipe are found in every Indian household. To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you can even use buttermilk if you wish to. Start with taking besan in a kadhai, make sure the besan is fresh or the khandvi will break while rolling, add the curd water mixture followed with asafoetida and lemon juice. Do not add lemon juice if your curd is sour. Add turmeric and ginger-green chilli paste that will give a unique and amazing flavor to khandvi. Mix well using a whisk, make sure no lumps are left or it will make the spreading and rolling the batter hard. Switch the flame on and cook until the mixture thickens, make sure no lumps are formed. Once the batter is cooked, take spoonful of batter and put it on the greased plate and spread it evenly on the thali. Wait for few seconds and roll it up tightly. Cut and place rolled strips of khandvi in a serving plate and to temper it, take oil in a small pan, add mustard seeds, sesame seeds and asafoetida and pour the tempering over khandvi. Lastly garnish khandvi with grated coconut and fresh coriander, serve immediately! If somebody asks you to make besan khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. None can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well. You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. besan khandvi can make for a nice healthy appetiser recipe for unplanned parties or get-together and we bet your guests will love this surprise. See why khandvi is healthy. The main ingredient is besan which has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Don’t forget to give your kids khandvi. Enjoy khandvi recipe | Gujarati khandvi | besan khandvi | with detailed step by step photos and video below.

Goan cuisine embodies the coastal spirit. Luscious, lazy, pampering, loaded with coconuts and spices… one cannot help but nod off after a hearty meal! try goan culinary magic at home. Make a beginning with this simple goan curry. The coconut-based gravy imparts a delicious creamy flavour, making it a perfect accompaniment for hot, steamed rice. The paste is comprised of several aromatic spices, many of which are grown locally in the region, goa being well-known as a land of spices.

The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!

paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices. Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images. panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables. A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala. The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti . We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier. Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes. Serve panchkutiyu shaak hot with roti. Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.

Love the exotic flavour of Sushi but don’t have the time to prepare it, or don’t have access to the ingredients? Not to worry. We have brought together Indian and Japanese styles to create a dhokla-based sushi, which anybody can make and enjoy any time! You can also surprise your guests with this innovative snack. We use a base of idli batter cooked in a dhokla thali for the sushi. This base is then lined with black sesame seeds and coconut on one side, and a cheesy, spicy garlic chutney on the other. Crunchy capsicum strips are placed on the idli base before rolling and cutting it up like a sushi! Serve the Dhokla Sushi with Bell Peppers with the wasabi mayo mix to complete the awesome experience. When you have more time, try pucca sushi recipes like the Cucumber Sushi and Avocado and Cream Cheese Sushi as well as other Oriental delicacies like the Steamed Wontons .

Although an integral part of Ganesha Utsav , Fried Modak is a delicacy that can fit into any festive menu. Any time you do a puja or havan for Lord Ganesh, Fried Modak is an apt offering to make. Even those who hesitate to make steamed modak, as it is a bit cumbersome, do not hesitate to make a quick batch of Fried Modak, as it is easier to make. You can’t directly compare the flavours of fried and steamed modak as they are completely different, but kids do tend to like the Fried Modak better as it has a crunchy dimension to it. These Fried Modak are made with a dough of whole wheat flour, stuffed with a delicious mixture of coconut, khoya and nuts. The modak has a rich aroma, brought about by the addition of a few spoons of ghee to the dough. The ghee, along with a little semolina, also gives the outer covering a crispy texture. Although the Fried Modak tastes best when had fresh, you can cool it, store it in an airtight container and use for a day more, if you have any leftovers.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with 27 amazing images. dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo is a nutrient rich sweet. Learn how to make dry fruit healthy balls. To make dry fruit ladoo, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 minute. Add the figs, pistachios, almonds, cashewnuts, walnuts, raisins and dates and sauté them on a medium flame for 5 to 6 minutes. Add cardamom powder and mix well. Transfer the mixture into a thali, spread it evenly and allow it to cool for 2 minutes. Grease your hands with little oil. Divide the mixture into 14 equal portions and shape each portion into a round ball. Serve or store in an airtight container in the refrigerator. It stays fresh for 7 days. The perfect mix of rich flavours and texture with nutrition is what describes dry fruit healthy balls. This pick me up sweet is a wise pick for all those who are looking for a healthy dessert. We suggest one no sugar dry fruit and coconut ladoo at snack time to satisfy your hunger pangs and sweet tooth simultaneously. These are filled with necessary protein and good fats by addition of nuts, coconut and coconut oil, which will avoid binge eating and weight gain. Dates lend fibre, while walnuts and almonds are a good source of omega-3 fatty acids . Fibre is necessary to maintain a healthy digestive system and omega 3 fatty acids work towards a healthy heart. While we would not recommend this dry fruit ladoo to diabetics, heart patients and weight watchers can include in their diet in restricted quantities occasionally. Tips for dry fruit ladoo. 1. Prefer freshly grated coconut for best flavour and texture. 2. Cool the mixture only for 2 minutes. Don’t let the mixture cool completely as you will find it difficult to roll into balls later. 3. Remember to grease your hands before rolling and shaping ladoos. Enjoy dry fruit ladoo recipe | dry fruit healthy balls | no sugar dry fruit and coconut ladoo | with step by step photos.

Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images. patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji. To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour. Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development. Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health. Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal! Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel. Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos.

coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.
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