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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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!

Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to prepare. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! You can enjoy this dish as it is, but you could also serve with it Pulaos or Biryanis for a complete meal experience.

A green paste of coriander, cooked with coconut milk and spices results in a lip-smacking hariyali curry, which plays host to all the more delectable koftas of sweet corn held together by rice flour and perked up with coriander and green chillies. Interestingly, this whole dish including the koftas can be quickly and comfortably prepared using the microwave oven. You will find this experience of preparing koftas quite different from the usual sweaty, time-consuming process. So easy, you will want to indulge in preparing the Makai Kofta in Hariyali Curry more often! Serve hot with Naan and Boondi and Pomegranate Raita .

Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut with 14 amazing images. green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut is a pleasantly flavoured soup. Learn how to make green peas, coconut and coriander soup. To make green peas and coconut soup, heat the butter in a deep pan, add the ginger, garlic, onions and green chillies and sauté on a medium flame for 1 to 2 minutes. Add the boiled peas, coriander, mint and coconut, mix well and cook on a medium flame for 2 to 3 minutes. Allow the mixture to cool completely. Once cooled, blend the mixture with 2 1/2 cups of water in a blender till smooth. Transfer the mixture into a deep pan, add the salt and bring to a boil. Serve hot garnished with fresh cream. Coriander and coconut is a favourite combination that often features in sabzi masala pastes and chutneys too. You will see that this twosome is also the reason for the success of this green peas, coconut and coriander soup. A generous helping of these two ingredients together with other standard flavour enhancers like ginger, onions, mint, etc., transforms cooked green peas into a sumptuous and memorably tasty and healthy Indian matar soup with coconut that is sure to strike the right chord with just about everybody! Weight-watchers, women with PCOD and heart patients can benefit from the fibre, protein, mangnesium and phosphorus from this soup. The antioxidants like vitamin A and vitamin C will further aid in reducing inflammation and maintain the health of the organs. For diabetic, we recommend not more than half serving of this green peas and coconut soup. Tips for green peas and coconut soup. 1. For beast flavour, prefer to use fresh green peas and not frozen ones. 2. Pair it with a healthy salad like a beet and garlic salad as a nourishing light dinner. Enjoy green peas and coconut soup recipe | green peas, coconut and coriander soup | healthy Indian matar soup with coconut | with step by step photos.

Quick Idiyappam is a safe, easily-digestible, steamed food that south Indians, especially Keralites, love to have for breakfast and dinner. A dough of rice flour is pressed out of a chakli press in the form of thin noodles, and steamed, to get a soft and tasty food, which combines fabulously with Potato Stew, Kadala Curry or Vegetable Kurma. While the traditional method involves semi-cooking the dough before pressing it out, this Quick Idiyappam just involves making the dough with rice flour and warm water. Easy though it is, it tastes equally good when served immediately.

Bring Kerala to your table this morning, with this delicious and soothing Potato Stew. An ideal accompaniment for Appam , Quick Idiyappam as well as for a bowl of hot, steaming Cooked Rice , the Potato Stew has the dominant flavour of coconut milk subtly spiced with green chillies. A traditional tempering of mustard seeds, curry leaves and other ingredients gives the stew an instantaneous aroma boost! Enjoy it hot, enjoying the earthy smell of coconut oil as it wafts out with the steam!

Stuffing ladies finger with this toothsome coconut masala instead of the traditional besan-based combination results in a better texture and flavour. You will love the fact that the microwave oven enables you to make tasty stuffed ladies finger within minutes and using minimal oil, without compromising on the taste.

vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with 25 amazing images. vegetable idlis are a perfect South Indian breakfast. Learn how to make vegetable idlis with coconut milk. A colourful and tasty idli recipe that you will enjoy to the core! The batter for making vegetable idlis is different from the traditional idli batter, and is ground using coconut milk, which gives it a soothing flavour and soft texture too. This vegetable idli recipe makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk. Since the vegetables are added to the batter of vegetable idlis before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention. Serve these delicious vegetable idlis with your favourite chutney and sambar. Pro tips for vegetable idlis. 1. Add coconut milk. This will help in blending and making the mixture smooth. 2. Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind. 3. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard. Enjoy vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with step by step photos.

sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images. sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli. Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder. Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis. Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time. Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Serve the sweet idlis with ghee. Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.

A South Indian dish, popular especially in Karnataka, Tousali refers to pancakes that invariably combine rice, coconut and cucumber. This peppy version adds a few tablespoons of curds and green chillies to the batter, making a really lip-smacking Spicy Tousali! Serve it with coconut chutney.

Tousali typically refers to pancakes made with a batter of rice, coconut and cucumber. While Tousali can be spicy or sweet, this mildly sweet version that includes jaggery is a real winner because of its rustic aroma and flavour. The appetizing aroma of jaggery intensifies when cooked with ghee, luring your family to the table even before you announce the meal! A little salt added to the batter helps highlight the sweetness of jaggery, while coconut and cucumber provide a juicy crunch to it.

danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with 28 amazing images. danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | is a traditional sabzi without any use of veggies. Learn how to make Maharashtrian peanut curry. To make danyachi usal, combine the peanuts, 1 cup of water and salt 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 and the cumin seeds. When the seeds crackle, add the ground paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Add the peanuts along with the water, little salt, mix well and cook on a slow flame for 3 minutes, while stirring occasionally. Serve immediately garnished with coriander. A tongue-tickling and scrumptious preparation of cooked peanuts perked up with a traditional tempering and a flavourful coconut paste, the Danyachi Usal is ready in a jiffy and also easy to prepare. This Maharashtrian upvas recipe is often served for fasting during the festival of Janmashtami and Navratri. Some Maharashtrians do not ginger during fasting. So you can avoid it as per your choice. For those who want to enjoy it as a meal, can serve this usal with bread. However, it tastes absolutely delicious when served along with both rice and rotis too. Peanuts and coconut are quite healthy and nourishing too. Peanuts have Vitamin B3, Niacin which helps in healthy skin formation and thus preventing wrinkles and skin diseases. Coconut, on the other hand, has MCT (Medium Chain Triglycerides) which promote weight loss. Thus this healthy danyachi usal is a nourishing fare, but when served with bhakri. Tips for danyachi usal. 1. Remember not to discard the water in which you cook the peanuts. 2. If you are serving it for upvas, you can replace salt with sendha namak. 3. Make sure you serve it immediately, before it turns dry. Enjoy danyachi usal recipe | Maharashtrian peanut curry | healthy danyachi usal | Maharashtrian upvas recipe | with step by step photos.

churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images. churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa. churna recipe is 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 different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes. Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos.
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