Coconut Milk ( South Indian Recipes)
by Tarla Dalal
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The soothing flavour, pleasing aroma and rich mouth-feel of Coconut Milk have a knack of warming the soul! This wonderful ingredient is used often in South Indian recipes, especially in Kerala. It is also a common ingredient in Thai cooking.
However, the use of Coconut Milk extends beyond being merely an ingredient. Slightly sweetened coconut milk is an all-time favourite accompaniment for Appam and Idiyappam . It is poured over the spongy Aapam and allowed to soak for a few seconds, after which the dish is enjoyed as such or with a spicy curry.
Mildly-sweetened Coconut Milk is also enjoyed as a beverage at times, as it has a soothing and healing effect on our body – to the extent that it can cure mouth ulcers. Coconut Milk can be stored for two days in the fridge, in a dry and airtight container.
- Combine the coconut and 1 cup of warm water in a mixer and blend till smooth.
- Strain on a damp muslin cloth in a deep bowl and squeeze it with your hands.
- Store in an air-tight container in the refrigerator and use as required.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1 mg|
|Folic Acid||12.5 mcg|
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