~ Yummilicious coconut recipes to try ~

[MysteRy]

Yummilicious coconut recipes to try

Coconut is a wonder fruit. The taste of this fruit is such that it adds a delicious flavour to whatever it is cooked with. In South India, no dish is deemed complete without adding coconut in one or the other form. Even in other parts of India and the world, coconut is used to prepare some of the most delicious and lip-smacking delights.

For instance, in Bengal, prawn is cooked inside a coconut! You don't believe it? Nevertheless it is one of the most craved for delicacies made with coconut. Also many ingredients such as chicken, mutton, rice, egg and even certain vegetarian items are also made into fine delicacies by adding coconut to it.

So, today we have a collection of recipes with coconut as the main ingredient. Have a look and give it a try.



1. Coconut Dal



A truly sensational delight for vegetarians is this coconut dal recipe which you will definitely love since it is not only creamy but tasty too. The richness of this coconut dal is found in the spices which is added to the dish.

What are you waiting for? Take a look at this lovely coconut dal recipe:
Serves: 3
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
Masoor dal - 225gms, Groundnut oil - 2tbsp, Onion - 1 (chopped), Garlic n clove - 4 (crushed), Ginger - 1 (crushed), Cumin powder - 2 tsp, Turmeric - 2 tsp, Coconut Milk - 400 ml, Vegetable stock - 400 ml, Tomatoes - 4 (whole), Turai/ Ridge Gourd - 1 (diced), Lemon Juice - 2 tsp, Coriander - 3 tbsp (chopped), Salt to taste

Procedure
1. In a pan, heat a little groundnut oil and wait for it to get hot. Now add in the chopped onions and the spice (clove) to the oil and fry. 2. In another bowl, put the lentils and pour enough cold water to cover them by about 1cm. Leave the lentils to soak while you still continue to cook the onion and spices over a medium flame. 3. To the pan, now add in the garlic, ginger, cumin and turmeric. On a medium flame, cook the ingredients well for another minute or so. Keep stirring the ingredients well, using a flat spoon. 4. When the ingredients is cooked, add to the pan the soaked lentils without the water. Now add to the lentils the coconut milk, vegetable stock and begin to season the mixture. Add in a little water to the pan and bring it to a boil. 5. Let the mixture cook well over a medium flame and cover it with a lid. 6. While the lentils is simmering, put the whole tomatoes into a heatproof bowl and pour over boiling water to cover. Leave for a minute and then remove with a draining spoon and rinse briefly under cold water. Peel off the tomato skins and dice the flesh. 7. Now to the pan with the lentil add in the tomatoes with the lime juice. Re-cover the pan and simmer for a further 10 minutes. Stir in the ridge gourd and let it cook for at least 10 minutes. 8. When you see the lentils becoming tender and the dal beginning to thicken, taste and adjust the seasoning if necessary, then stir in the chopped coriander before serving (optional). Your creamy coconut dal is now ready to eat. You can enjoy this lovely meal with ghee rice, this afternoon.

[MysteRy]

2. Coconut Mutton Curry



South-Indian curries are known for the use of coconut and curry leaves in them. You can easily identify a South-Indian dish by these two items. These two ingredients add a very different flavour to the curry and make it taste absolutely delicious. So, here we have an irresistible mutton curry recipe which is cooked with ample amount of coconut and a light blend of spices which makes it a mouthwatering delight.

Check out the recipe for coconut mutton curry and prepare it for your friends and family. They will surely relish this light and delicious mutton curry recipe with pleasure.

Serves: 3-4
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
Mutton- 500gms (cut into medium size pieces), Fresh coconut- ½ cup (shredded), Onions- 2 (chopped), Tomatoes- 2 (chopped), Ginger-garlic paste- 2tsp, Green chillies- 3, Fennel seeds- 1tsp, Cinnamon stick- 1, Green cardamoms- 2, Cloves- 3, Curry leaves- 4-5, Red chilli powder- 1tsp, Turmeric powder- 2tsp, Coriander powder- 1tbsp, Salt- as per taste, Oil- 2tbsp, Water- 2 cups, Coriander leaves- 2tsp (chopped, for garnish).

Procedure
Clean and wash the mutton pieces thoroughly. Drain the excess water. In a pressure cooker, boil the mutton pieces with salt and one teaspoon of turmeric powder. Pressure cook the mutton pieces for 5-6 whistles on a low flame. Once done, switch off the flame and keep the pressure cooker aside to cool. Grind the shredded coconut, green chillies, fennel seeds with about two tablespoon of water in a mixer. Keep it aside. Heat oil in pan and add curry leaves, cinnamon, cardamoms and cloves. Fry for a few seconds. Now add the onions. Fry on a medium flame for about 3-4 minutes till they turn golden brown. Add ginger-garlic paste and fry for another 2 minutes. Now add the tomatoes and cook for5 minutes till they turn soft. Add the prepared coconut paste, coriander powder, turmeric powder, red chilli powder one by one and cook for around 2 minutes. Now slowly add the cooked mutton pieces to it. Add salt and mix well. Add about one and a half cups of water, cover the pan and cook for about 10 minutes on a low flame. Once done, switch off the flame and garnish the coconut mutton curry with chopped coriander leaves. The delicious coconut mutton curry is ready to be served. You can serve it with rotis or with steamed rice.

[MysteRy]

3. Spicy Egg Coconut Masala



Have you tried egg masala with coconut? Commonly known as egg coconut masala, this is a delicious side dish recipe that has a blend of Indian spices and coconut.

Serves: 2
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
Eggs- 4 (hard boiled with shells removed), Coconut paste- ½ cup, Onion- 1 (grounded into a paste), Tomato- 1 (grounded into a paste), Garlic- 4-5 pods (mashed), Green chillies- 3, Coriander powder- 1tsp, Red chilli powder- 1tsp, Turmeric powder- ½ tsp, Mustard seeds- ½ tsp, Cumin seeds- ½ tsp, Cinnamon- 1 inch, Clove- 1, Bay leaf- 1, Salt- as per taste, Oil- 2-3tbsp.

Procedure
Heat oil in a frying pan. Season with bay leaf, clove, cinnamon, mustard seeds and cumin seeds. When the seeds start to splutter, add the onion paste and cook on a medium flame till it turns golden brown. Now add the mashed garlic, green chillies, turmeric powder and salt. Mix well and cook on a medium flame for another minute. Add the tomato paste and cook for 2-3 minutes more. Sprinkle coriander powder, red chilli powder, and add coconut paste. Mix well and cook on a medium flame for 5-6 minutes. Meanwhile, cut the boiled eggs into two halves and then add into the pan. Garnish with chopped coriander leaves and serve egg coconut masala hot.

[MysteRy]

4. Thai Coconut Rice



Thai coconut rice makes a delicious dish which can be served with a variety of Thai as well as Indian curries. The main ingredient is coconut milk which adds a lip-smacking flavour to this dish. This recipe tastes best with the Thai jasmine scented rice, which is easily available in any supermarket.

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients Jasmine scented rice or Basmati rice- 1½ cups, Coconut milk- 1 cup, Shredded coconut- ½ cup, Sugar- 1tsp, Lime leaves- 2-3, Salt- a pinch, Coriander leaves- 2tbsp (chopped), Oil- 1tbsp, Water- 1½ cups.

Procedure
1. Rinse and wash the rice with water and keep it aside. 2. Grease a deep bottomed pan with oil and add coconut milk, water, sugar, lime leaves and salt. 3. Now put this pan on heat and bring the ingredients to a boil on medium flame. 4. After 5-6 minutes, add rice. Stir well. 5. Reduce the heat to low, and cover the pan with a lid. 6. Simmer for about 15 minutes on low heat. 7. After 15 minutes, remove the lid and add shredded coconut. 8. Remove the lime leaves with the help of a spoon. 9. Switch off the flame and garnish the rice with coriander leaves. Thai coconut rice recipe is ready to be served. You can serve this rice recipe with any curry of your choice.

[MysteRy]

5. Coconut Kachori



Coconut kachori is an awesome mouthwatering recipe that is liked by almost all. Kachori is a round and puffed Indian bread that usually has a delicious stuffing in it. A kachori recipe can be made out of a variety of fillings. Some of the most popular stuffing in a kachori recipe are that of potatoes, pulses and coconut. Moreover almost all coconut recipes are very popular due to the amazing flavour it adds to any dish.

Serves: 4-5
Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes

Ingredients
Cardamom- 2, Cinnamon- 2, Coconut- 1 ½ -2 cups, Maida (All Purpose Flour)- 5-6 cups, Ghee- 5-6tbsp, Sugar- 1-2tsp, Salt- To taste, Vegetable Oil- 1-2 cups.

Procedure
Take the cardamom and cinnamon in a blender and make a fine powder. Keep it aside. Now take the maida (all purpose flour) in a big container and add ghee, sugar and some salt to it. Add some water and mix it well. Form a soft dough and keep it aside. Take the coconut powder and add the cardamom and cinnamon powder to it. Mix it well. Make small balls out of the maida dough and create a small hole in the middle of it with your finger. Put the coconut filling inside it and cover it up from the sides. Repeat this with all the dough balls and then roll them into small round flat shapes. Place a deep bottomed frying pan over the gas oven and add the vegetable oil to it. Keep on a medium flame and deep fry all of them one by one. After they start swelling in the oil take them off the pan and keep aside. Repeat this for all. Your coconut kachori is now ready to be served. Serve the coconut kachori hot to your family members or guests.

[MysteRy]

6. Coconut Fish Curry



Have you tried fish curry with coconut? In the Southern states of India, many recipes are prepared using coconut as one of the chief ingredients. Grated coconut or coconut milk adds a sweet flavour to the curry. Fish curry with coconut is a special Kerala style recipe that can be prepared easily and tastes delicious too. You can either use coconut milk or add grated coconut to prepare this fish curry.

Serves: 3
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
Mullet- ½ kg (washed and cut), Onions- 3 + 1, Garlic- 2 pods (minced), Tamarind pulp- 1tbsp, Turmeric powder- 1tsp, Mustard seeds- ½tsp, Fenugreek/meethi seeds- ½tsp, Cumin seeds- 1tsp, Coconut- 2 cups (cut into medium sized pieces), Red chilli powder- 1tbsp, Coriander powder- 2tbsp, Pepper powder- 1tsp, Curry leaves- 1 strand, Salt- as per taste, Oil- 2tbsp.

Procedure
Grind coconut pieces, garlic, 3 onions, turmeric powder, coriander, pepper powder and salt together. Use little water to make a thick paste. Meanwhile, finely chop 1 onion. Heat oil in a frying pan. Season with fenugreek and mustard seeds. Saute the chopped onions and then add curry leaves. Once the onion becomes translucent, add the ground paste. Mix well. Now add the tamarind pulp and salt. Add little water if the gravy is too thick. Mix well and cook on a medium flame for 3 minutes. Now, add the fish pieces and simmer for 15 minutes. Stir at intervals to allow even cooking. Fish curry with coconut is ready to eat. Serve this Kerala style side dish hot with steamed rice.

[MysteRy]

7. Coconut Tomato Chutney



Chutney is a typical South-Indian side dish that is best enjoyed with idlis, dosa and vadas. There are many chutney recipes that are made with special ingredients such as tomatoes, tamarind, coconut, coriander and red chillies to name a few. Coconut is a special ingredient that is used in almost all the South-Indian recipes. Lets check out the simple recipe to make ginger, coconut and tomato chutney.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
Grated coconut- ½ cup, Tomato- 3 (chopped), Onion- 2 (chopped), Ginger- 1 inch (grated), Garlic- 3 pods (chopped), Red dry chillies- 2-4, Curry leaves- a few, Chana dal- 2tbsp, Urad dal- 1tbsp, Mustard seeds- 1tsp, Oil- 2tsp, Salt

Procedure
Heat oil in a skillet and add curry leaves, mustard seeds, chana dal and urad dal. Roast for a minute or more on low flame till the dal looks brown. Now add ginger, garlic, red chillies, onions and mix well. Cook on medium flame till the onion becomes golden brown. Add the chopped tomatoes and let it cook for 2-3 minutes on medium flame. Mash a tomato and when it is tender, add grated coconut and turn off the flame. Mix all the ingredients together and let it cool. After the mixture cools, grind it with salt and a little water. Make a smooth chutney paste. Take out the grounded paste in a bowl. Heat 1tsp oil in a pan. Add 3-4 curry leaves and little mustard seeds after the oil becomes hot. Pour the spluttering seeds and curry over the chutney. Coconut tomato chutney is ready to eat. You can either serve it hot or refrigerate it. Enjoy the spicy and delicious chutney with plain roti and curry or with other South-Indian dishes.

[MysteRy]

8. Soya Nugget Masala With Coconut Milk



In this recipe soya nuggets are cooked with coconut milk. The flavour of coconut milk gives this recipe a soothing taste and the right mix of spices make this recipe an absolute delight. This spicy and delicious vegetarian recipe is sure to please all age groups alike.

In this recipe soya nuggets are cooked with coconut milk. The flavour of coconut milk gives this recipe a soothing taste and the right mix of spices make this recipe an absolute delight. This spicy and delicious vegetarian recipe is sure to please all age groups alike. So, prepare this simple recipe of soya nugget masala with coconut milk and enjoy a lip-smacking vegetarian meal at your home.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
Soya nuggets- 250gms, Onion- 1 (chopped), Ginger-garlic paste- 1tsp (crushed), Green chillies- 2 (chopped), Tomato- 1 (chopped), Turmeric powder- 1tsp, Chilli powder- ½ tsp, Coriander powder- 1tbsp, Cumin powder- ½ tbsp, Garam masala- 1tsp, Coconut milk- ½ cup, Salt- as per taste, Oil- 1tbsp, Water- 1½ cup (warm), Coriander leaves- for garnish.

Procedure
Soak the soya nuggets in a cup of warm water for about 10 minutes. After that, squeeze the extra water from the nuggets with your hand and keep it aside. Heat oil in a pan. Add the onions and fry for 3-4 minutes on medium flame. Add the ginger-garlic paste, green chillies and fry for another 2 minutes. Now add the tomatoes and cook for 2 minutes. Add turmeric powder, cumin powder, coriander powder, red chilli powder and mix well. Now add the soya nuggets, coconut milk and salt. Cook for about 2 minutes. Once the gravy starts boiling, turn off the flame. Garnish with coriander leaves. Serve this delicious soya nugget masala with steamed rice or rotis.

[MysteRy]

9. Chicken In Coconut Milk



Chicken in coconut milk tastes absolutely delicious. The mild aroma of the freshly prepared coconut milk adds a very different flavour to this dish.

I was always tempted by those yummy looking curries all over the net. So I dedicate my cooking, to coconut milk for a couple of days from now. This chicken curry is the first thing I made and trust me, it turned out to be awesome. We had it with naan, but you can eat it with rice as well. Do give it a try.

Ingredients
Oil- 3tbsp, Curry leaves- 1 twig (optional), Dried red chili- 2, Onion- 2 (medium, chopped), Tomato puree/ paste- 3-4tsp, Ginger garlic paste- 1tsp, Coriander powder- 2tsp, Turmeric powder- ½ tsp, Red chili powder- 1tsp (adjust according to your taste), Garam masala powder- ½ tsp, Cumin powder- ½ tsp, Chicken breast- 2-3 (cut into small pieces), Coconut milk- 1½ cup, Salt to taste, Coriander leaves to garnish.

Procedure
Heat oil in a pan. Add curry leaves and dried red chilies. Fry for a minute on medium flame. Add onions and fry till they turn golden brown. Add tomato paste and fry for a minute (add little water if the masala is too dry). Add ginger garlic paste and fry till the raw smell is gone. Keep adding little water if you feel that the gravy is too dry and sticking to the bottom of the pan. Add coriander powder, turmeric powder, red chili powder, cumin powder and garam masala powder. Fry for 3-4 minutes. Add half a cup water to the pan and add the chicken pieces. Cover and cook for 5-6 minutes. Add coconut milk and cover and cook for about 20 minutes on low flame till the chicken is done completely. Garnish with fresh coriander leaves. Serve hot with rice or naan.

[MysteRy]

10. Horse Gram With Coconut Palya



Horse gram is also very easy to digest. Moreover, diabetics must have horse gram as it has anti-hyperglycemic properties which reduces insulin resistance. There are many horse gram recipes that you can try. From the dry palya with coconut to rasam, horse gram can be used as a chief ingredient. When cooked with coconut, this recipe tastes simply divine.

Serves: 2
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients
Horse gram- 2 cups, Coconut- 1 (cut into pieces), Scrapped coconut- 2tbsp, Onion- 1 (chopped), Coriander powder- 2tbsp, Red chilli powder- 1tsp, Tamarind pulp- 2tbsp, Mustard seeds- ½ tsp, Salt- as per taste, Oil- 1tsp, Water- 1 cup.

Procedure
Soak the horse gram over the night. The next morning, tie the soaked horse gram in a cotton cloth and hang for a day or two till it gets sprouts. Grind coconut, coriander powder, red chilli powder and tamarind using little water to make a thick paste. Heat oil in a pressure cooker and add mustard seeds. Now add the onions and fry for 2 minutes on a medium flame. Add the sprouted horse gram and fry for 3-4 minutes on a medium flame. Now add the ground masala and sprinkle salt. Add little water and close the lid. Pressure cook for 5-6 whistles. After it is done, open the lid and take out the horse gram. Heat a pan and add scraped coconut into it. Add the horse gram and fry it for maximum 5 minutes. Horse gram with coconut palya is ready to eat. Serve it hot with rice and rasam.

[MysteRy]

11. Soya n Coconut Curry For Pregnant Women



Here is a vegetarian recipe of soya and coconut curry for the expecting mothers. This dish is simple, easy to digest and is laden with important nutrients like phosphorous, protein and fibre. Apart from being healthy, the dish is extremely delicious and tempting.

Serves: 4
Preparation time: 10 minutes
 Cooking time: 15 minutes

Ingredients
Soya granules- 2 cup (soaked in warm water), Coconut- ½ cup (grated), Onions- 2 (chopped), Tomatoes- 2 (chopped), Mustard seeds- 1tsp, Fennel seeds- 1tsp, Turmeric powder- ½ tsp, Garam masala powder- 1tsp, Curry leaves- 5-6, Salt- as per taste, Oil- 1tbsp, Coriander leaves- 2tbsp (finely chopped), Water- ½ cup.

Procedure
Drain the water from the soya granules completely. Keep it aside. Heat oil in a pan and add mustard, curry leaves and fennel seeds. Fry for a minute. Add onions and saute on a medium heat for about 4-5 minutes. Then add the chopped tomatoes, turmeric powder, garam masala powder and cook for 2 minutes. Now put in the soya granules and mix well. Mix in the grated coconut, salt and cook for another 3-4 minutes. Add water and cook for 5 minutes. Once done, switch off the flame and garnish with chopped coriander leaves. Soya and coconut curry is ready to be served. Enjoy this delicious dish with rotis or parathas.