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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fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with 8 amazing images. fresh coconut garlic chutney recipe is one of the tastiest accompaniments to South Indian snacks. Learn how to make coconut chutney with red chillies and garlic. To make coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute. Pour this tempering over the prepared coconut chutney and mix well. Serve. Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic. Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this garlic chutney with coconut and green chillies and save it in the fridge. Serve coconut chutney with red chillies and garlic as an accompaniment for snacks like Idlis, Dosas and uttapams or spread it on your sandwich to make a delicious treat! Try other tasty chutneys like the Mint Chutney or Lehsun ki Chutney. Tips for coconut garlic chutney. 1 Use freshly grated coconut for best flavours. 2. Kashmiri Chillies can be replaced with round red chillies also. 3. Store the fresh coconut garlic chutney in an air-tight container and refrigerate till use. 4. This chutney stays fresh in air-tight container in the fridge for 2 days. Enjoy fresh coconut garlic chutney recipe | garlic chutney with coconut and green chillies | nariyal lehsun chutney | coconut chutney with red chillies and garlic | with step by step photos.

Ghassi is a special Mangalorean curry that is flavoured with a freshly-ground masala paste, made of coconut, onions, roasted spices, and other ingredients. This special masala instils abundant energy into the dish, which may be made of varied veggies or pulses like green gram, chana, potatoes, cauliflower, etc. Here is a delicious Sprouted Green Gram Ghassi, in which the rustic flavour of green gram mingles with the zesty masala to give you a totally irresistible taste. The overtones of garlic make this quick and easy curry all the more delicious. Serve it with hot rice. Also try other dishes from the Mangalorean region like Mangalorean Tendli and Chana Masala or Vegetables in Coconut Milk .

Plantains (bananas) are one of the most commonly grown vegetables along the coast. This dish is very easy to make and is a wonderful accompaniment to steamed rice and dal.

Smoked cottage cheese patties topped with a fiery red curry sauce.

A speciality of gujarat which makes a meal by itself.

The plantain (banana) is one of the most commonly grown vegetables along the coastal and richly-irrigated regions of India. This dish, made using the plantain is a part of the festive fare served on Onam and Pongal. It is very easy to make and is a wonderful accompaniment to steamed rice and dal .

Rasavangy literally means brinjals in a fluid gravy. While it is a traditional South Indian recipe, many believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! This is an excellent accompaniment for idli or rice . If you love brinjal, we would love to introduce you to some of our international favourites like Stuffed Bulgur and Brinjal Bake , Smoked Brinjal and Pumpkin Dip with Cucumber Strips , Sautéed Brinjal with Mushroom Sauce and Zucchini and Brinjal Bake .

One of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, spices and nuts. As the crunchy shell gives way to the sweet stuffing, you are greeted by shades of spice, the crunch of nuts and of course, the delightful mouth-feel of fresh coconut. This rich mithai is ideal to make for festivals like Ganesh Chaturthi . When rolling each portion of the dough, make sure the remaining dough is covered with a plate, else it will dry up and crack while rolling. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. Since, it is made up of fresh coconut, you cannot store them for more than a day.

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!

This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. Serve with Tandoori Roti or Parathas .

A colourful rice preparation with a refreshing flavour, the Thai Green Rice has strong hints of lemon grass and mint. Since it does not involve boiling vegetables, it can be tossed up quite soon – you just need to spare enough time for the rice to cook, and voila a delectable meal is ready on the table!

An elaborate recipe, no doubt! it might take a little time to prepare, but is definitely not tough to make – so do give it a try, and you are sure to keep making it again and again!

An authentic Thai yellow curry paste made with lemon grass lends its magic to this pineapple kodri. An exotic and interesting recipe that is quite a favourite with me – but not too ‘lean’, if you know what I mean! So, whip this up as a treat only when your blood sugar levels are within control. Select a fully-ripe pineapple as it will cook faster and taste better. Thai cooking is incomplete without coconut and coconut milk. Both these are high in calories and on the forbidden ingredients list of diabetics; however in order to get the original thai flavour in dishes, I have used a small quantity (¼ cup) of coconut milk.

An aromatic rice preparation steamed in a banana leaf. This is a perfect meal to go with all the great starters that you make on your barbeque.
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