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Indian Coconut Veg Recipes
Last Updated : Dec 09,2017
Top Indian Coconut Recipes
In South India, whenever any discussion about health comes up, it is very common to hear grandmas telling the younger generation – just have lots of coconut and coconut products; then you don’t have to sit and talk about health like this! This timeless wisdom has been proved to be right, time and again by nutritionists across the world. Made of medium-chain fatty acids, the coconut is one of the healthiest foods in the world. In any form, be it Coconut Water with Coconut Meat, Coconut Milk For Gravies and Curries, coconut oil or coconut flesh, coconut is a desirable addition to your diet.
The best part is that it is available readily all through the year! Coconut water is commonly sold by roadside vendors, while grated coconut and coconut milk can be easily made at home. Coconut milk is made by blending fresh grated coconut with water and straining it through a muslin cloth. The scrapings left behind after extracting the milk can be sun-dried and used as coconut flour, an ingredient that is becoming popular in baking. Coconut milk is dairy free, lactose free and grains free. It is used commonly in Asian cooking. Not just Indian cooking, but other Oriental cuisines too feature several classic dishes made with coconut milk as the base. Coconut milk is one of the signature ingredients of Thai cooking. Some health-conscious people even like to drink warm coconut milk as their morning beverage, either plain or mildly sweetened with palm jaggery and tinged with cardamom! Try it once and you will agree that it tastes like nectar! Coconut Water too is an anytime, anywhere beverage, which tastes great just plain. It can also be combined with lemon juice, mint and other fruit juices and herbs to make mouth-watering and rejuvenating drinks.
In South India, one of the most common everyday subzis is made by boiling chopped veggies, tempering it with mustard, urad dal and green chillies and garnishing it with freshly grated coconut. The coconut makes the dish so interesting that people don’t tire of having it every single day. Another everyday subzi made in South India is kootu, where a mixture of cooked veggies and dal is perked up with a moderately spicy coconut paste. Not a day passes without coconut being used in the kitchen! On festive days, the cooking is not considered festive unless it’s laden with coconut – right from the kheer (payasam) to the vegetables and lentils, coconut finds its way into almost every dish. Try the Moong Dal Payasam, or Appam with Madras Onion Stew to get a taste of South Indian favourites.
Coconut is used a lot along the West coast too, in regions like Mangalore and Goa. It is also used in Maharashtrian and Gujarati cuisine. Have a go at some of our favourites, like the Coconut Kadhi, Palak Coconut Kadhi and Coconut Milk Pulao. Corn combines well with coconut as both have pleasing, mellow flavours that complement each other. Try the Corn Curry ( Microwave Recipe) and Corn in Coconut Curry. When you want something grander, go for the Hara Chana Coconut Curry with Methi Muthia. You can also make the coconut into a versatile Coconut Sauce that can be drizzled on just about any dish, be it Lasagne, Set Dosa or a spicy stuffed paratha!
Coconut is one of the most versatile and easily available ingredients in India, and it is not surprising that it is used so extensively in our cuisine. While generations of Indians have used coconut for its taste, today there is greater awareness about its health benefits. Many health-conscious youngsters, especially endurance athletes, are consciously making a pro-coconut shift in their diets. In fact, we have even come up with the recipe for an interesting Coconut Milk and Coconut Oil Coffee Creamer, which makes our morning cuppa so healthy and tasty!
Top 10 Indian Coconut Veg Recipes
When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour.
They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients.
This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving.
All in all a completely lip smacking preparation which goes well with rice
as well as parathas
Appam is a famous dish from the Keralite repertoire of South Indian
cooking. This recipe 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. Serve appam with slightly-sweetened coconut milk and Coconut Stew
or Vegetable Stew
for a perfect meal!
A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven.
Here is a tasty pulao with the soothing flavour of coconut milk and the aesthetic touch of spices like cinnamon and cloves. The mild flavour of this Coconut Milk Pulao makes it ideal to serve with spicy vegetable curries like Spicy Kofta Curry
, Aloo Lajawab
, Matki Aur Palak ki Curry
or Double Beans Curry
However, if you wish to spike up the flavour of this pulao a bit more, you can sauté 1-2 chopped green chillies along with the onions. You will find this Coconut Milk Pulao very easy and convenient to make, as it neither requires too much time nor too many ingredients.
Corn in coconut curry is a luscious gravy that features coconut all through the preparation! It is made using a rich paste of fresh coconut spiced up with onion, coriander, ginger and such flavourful ingredients, along with soothing coconut milk and cooked corn.
A bouquet of fresh spices imparts a ravishing aroma and flavour to the whole preparation. Serve hot with Rotis
This unique Corn Curry features a blend of flavours that you will thoroughly relish. A dash of tomato puree gives the crushed sweet corn a tangy tinge, while onion paste and curry powder give it an enjoyable pungency.
Coconut milk balances the myriad tastes with its mellow and soothing flavour, making the Corn Curry a perfect accompaniment for rotis
. The best part is that this Corn Curry can be made within minutes in the microwave
oven, so you can whip it up any time you wish.
festival menus are just not complete without Moong Dal Payasam. Considered as one of the most auspicious offerings to God, it is made during most pujas, and is served as the first item on the plantain leaf during a traditional meal.
Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Dry roasting the dal before cooking gives a rich aroma to the payasam, while coconut milk gives it a pleasant flavour. Enjoy this payasam warm.
You can also try other payasams like Paal Payasam
, Almond Payasam
, Semiyan Payasam
and Carrot and Cashewnut Payasam
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!
A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful Coconut Kadhi. This not only tastes great with khichdi and puri like normal kadhis, but also goes a step beyond to cooperate with chunky savouries like samose to make delicious chaats.
Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you will be amazed by the varied flavours it has. From the spiciness of green chillies to the tanginess of the lemon juice, from the aromatic lure of curry leaves to the mellow soothing flavour of coconut milk, this lovely sauce has it all. It can be used as a mild accompaniment for dishes like Set Dosa, or used to prepare delicacies like Dosa Lasagne.
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