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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kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with 10 amazing images. Kanda poha is a mouth watering and tummy filling breakfast which is derived from Maharashtrian cuisine which is made with beaten rice. It is not only famous in Maharashtra but now is famous all over India and it is also a popular Mumbai Street Foods. Maharashtrian style kanda poha is really quick and easy to make.The ingredients used in making it are easily available in every well maintained Indian household pantry. Every Indian household has its own way of preparing it and this is our way of making it. To prepare kanda poha, put the beaten rice flakes in a stainer and wash them well, which will help to soften the poha, drain them and keep aside. To prepare the tempering, take oil in a deep non stick pan, add peanuts and roast them. Peanuts give a unique and nutty flavor to the kanda poha. Further, add cumin seeds and mustard seeds, once they crackle add curry leaves and green chillies. You can adjust the quantity of green chilies according to your preference of spice. Usually Maharashtrians make their poha quite spicy. Further add onions, turmeric, salt and mix well. Turmeric is the only spice used as the beautiful color is derived by turmeric. Next add the drained poha, if your poha has dried out, sprinlkle little water which will help in getting the moisture back. Mix well and your kanda poha is ready. For seving kande pohe, take enough in a serving bowl, sprinkle some grated coconut, nylon sev and coriander leaves and kanda poha is ready to be gupled down. I usually make Maharashtrian style kanda poha for my family as breakfast and sometimes even serve it as evening snack . My kids love it and so i also give it to them in their tiffin boxes, I top it with bhujiya sev or farsan, it makes it taste even delicious. I remember having kanda poha outside Pune station where they garnished it with farsan and masala peanuts. There are street vendors selling poha outside stations, so if you're in a rush grab a packet of it and enjoy!! Enjoy kanda poha recipe | Maharashtrian style kanda poha | kande pohe street food | onion poha | with step by step detailed recipe photos and video below.

Cashews being abundant in regions across the west coast of India, it is usually used to complement vegetables in various curries. They are commonly combines with drumstick, long beans etc. A horde of spices is usually used to balance the blandness of cashews. Serve this delicious curry with rotis and rice.

Let’s try making khichdi with an interesting twist! Here, normal moong dal is replaced with sprouted moong, and the effect is awesome. Add to this a tongue-tickling masala of coconut, coriander seeds, spice powders etc. and you get a fabulous Sprouted Moong Khichdi, which can be enjoyed as a one-dish meal with just a cup of curds and maybe pickles. The best part is that this recipe is easily made using the Microwave oven, so you can make it any time, even on a busy day. Also do try other interesting recips using moong sprouts like Moong Sprouts Pav Bhaji or Moong Sprouts and Spring Onion Tikki

patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images. patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! 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. Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. 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. Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi

komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat | with 17 amazing images. komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat is a zesty drink for summers! Learn how to make Gujarati komal drink. To make komal drink, combine the curds, coconut milk, coriander, green chillies and sugar along with1 1½ cups of water in a bowl and mix well till the sugar dissolves. Add the salt, mix well and keep aside. For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves. When the seeds crackle, pour the tempering over the drink. Remove the green chillies and discard them before serving. Serve immediately. Beautiful, just like its name! A rare combination of spiced curds and coconut milk makes komal a spicy yet cooling drink. Although the green chillies represent the key flavour of this Gujarati komal drink, discarding them before serving ensures that the slivers of chilli do not hinder the drinker. Curd is known to be pleasing and thirst quenching during summer time, while being probiotic and soothing for the stomach. Here it is presented intelligently in a tasty form! The use of coconut milk makes this coconut flavoured buttermilk all the more luscious. Remember that the tempering is a very essential part of the procedure for this. Ingredients like cumin seeds and asafoetida in the tempering are known to have digestive properties. Relish this komal summer drink of Gujarat as a wholesome end to a meal or enjoy it in between meals. Tips for komal drink. 1. Use fresh curd for this recipe. Learn how to set perfect curd at home. 2. Remember to mix the curd mixture well till sugar dissolves completely. For convenience, you can use powdered sugar. 3. Finely chop the curry leaves before adding to the tempering, if you don’t like them whole. Enjoy komal drink recipe | Gujarati komal drink | coconut flavoured buttermilk | komal summer drink of Gujarat | with step by step photos.

Here is a chance for vegetarians to have a go at the Penang Laksa Soup, an ever-popular Malaysian delicacy. Coconut milk and vegetable stock form the base of this tasty soup, which is flavoured with a tangy and spicy paste of tamarind, chillies, lemongrass and onions. Chunky pieces of cottage cheese and crunchy bean sprouts add more josh to this perky soup, which is characterised by the rich taste of coconut milk and the fresh aroma of lemongrass. We have toned down the spice levels to make the soup enjoyable for everybody. Pair the Laksa Soup with Malaysian Noodles and Creamed Corn Cake for a satiating oriental meal.

tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with 20 amazing images. tomato shorba is a tangy soup made from tomatoes and coconut milk, mildly spiced with cumin seeds and green chillies. Ingredients for tomato shorba are easily available in every Indian kitchen. The addition of jaggery imparts a slight sweetness and reduces the sourness of tomatoes, making the tomato shorba soup all the more pleasing to the palate. Notes and tips to make the perfect tomato shorba. 1. To make the tomato shorba, in a deep non-stick pan, add the tomatoes. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Strain the mixture using a strainer and keep aside. This is done so we have a smooth tomato shorba. 3. Add the besan. This gives little thickness to the soup. Let’s see why this is a healthy tomato shorba ? Coconut milk contains some amount of potassium which is beneficial for those with high blood pressure .The lauric acid present in coconut milk has a positive effect on cholesterol levels improves heart health too. Tomatoes are a powerful antioxidant, super rich in vitamin C, good for heart. Tomatoes are a Pregnant women's friend and are rich in Folate or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. Serve Indian tomato shorba hot. Learn to make tomato shorba recipe | tomato and coconut milk soup | healthy tomato shorba | with step by step photos below.

kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images. kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut . Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate! To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve. With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience. An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days. Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water. Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.

bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with 25 amazing pictures Bharleli Vaangi is an all-time favourite Maharashtrian bhaji that tastes great. It is a semi-dry sabzi that is very popular in Maharashtra and quite easy to make. Maharashtrian bharli vangi is made on day to day basis in Maharashtrian household. Bharli vangi is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices. The brinjals are stuffed with a freshly-ground masala, made of peanuts, coconut, tamarind, jaggery and spices, and cooked for a while with a little more masala and a traditional tempering. The masala not only gives the bharli vangi its characteristic taste but also imparts an awesome mouth-feel. It is one of those magical recipes that has withstood the test of time, and remains popular across generations thanks to its tongue-tickling taste and ease of preparation. As the brinjals soften, the masala mingles with it to give a thoroughly tasty treat with shades of spiciness, tanginess and a touch of sweetness too. Some people also use goda masala or malvani masala in this recipe, and you can also do so if you wish. Make sure you select small brinjals so that they will cook uniformly up to the core in bharli vangi made in pressure cooker. Larger ones might remain hard in the middle. Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time. This variant of Bharli Vangi is cooked in a pressure cooker, which makes it easier and quicker to make. Serve bharli vangi made in pressure cooker with rice or rotis. Try other Maharashtrian recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi. Enjoy bharli vangi made in pressure cooker | Maharashtrian bharli vangi | stuffed brinjals | with step by step photo and video.

I bet you have never ever thought of sprouting Masoor! Try it today, and use it in this awe-inspiring Malwani gravy.

Protein-rich moong sprouts pulao can be made quite easily and quickly in the microwave. Keep some sprouts ready at all times, so that you can whip up such easy but healthy meals in a jiffy!

A combination of vegetables in thai green curry paste, cooked with a flourish right in front of your guests.

microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

Oondhiya is an ever-popular Gujarati delicacy of veggies and methi muthias cooked with a powerful, freshly-prepared masala. While it takes a little time to prepare the vegetables, the rest of the process is made easier in this recipe using the microwave oven. Traditional veggies like surti papdi and kand are used in the Oondhiya, giving it an earthy and homely taste. The muthias too have the intense taste of fenugreek and a nice, melt-in-the-mouth texture. Instead of deep-frying, steaming or baking the muthias, we have made them easily in the microwave oven. By combining the muthias and veggies with a flavour-packed coconut paste, we get a traditional treat that is best enjoyed with Puris and Kadhi .
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