Say it with Coconuts

July 1st, 2017

TeleLIFE shows you delicious ways to cook food with fresh coconut.

AVIAL (MIXED VEGETABLE) (Serves 2)

Ingredients

  • 50 gm white pumpkin, sliced
  • 50 gm yam, sliced
  • 50 gm beans, sliced
  • 50 gm carrot, sliced
  • 50 gm runner beans, cut
  • 50 gm drumstick, cut
  • 200 ml curd
  • 2 tbsp coconut oil
  • Salt to taste
  • 50 gm coconut, grated
  • 4 green chillies, slit
  • Few sprigs of fried curry leaves
  • to garnish

Method

  1. Boil all the vegetables in a little water with salt.
  2. Grind the grated coconut and green chillies to a coarse paste. Mix with curd and coconut oil.
  3. Add the above coconut mixture to the boiled vegetables. Let it simmer till done.
  4. Serve hot with fried curry leaves.

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YERA MALAI CURRY (Serves 2)
(prawn curry in green masala)

Ingredients

  • 250 gm prawns
  • 300 ml coconut milk
  • 2 tsp coriander leaves
  • 2 tsp ghee
  • Salt to taste
  • 1 tsp lemon juice
  • 2 onions, chopped
  • For the paste:
  • 3 green chillies
  • 2 tbsp mint leaves
  • 20 gm garlic
  • 3 cloves
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 tsp jeera
  • ½ tsp aniseed
  • ½ tsp turmeric powder
  • 2 tbsp coriander leaves

Method

  1. Mix all the paste ingredients and grind finely.
  2. In a bowl, marinate prawns with the above paste and salt for an hour.
  3. Heat ghee in a deep pan. Add chopped onions and sauté till translucent.
  4. Add the marinated prawns and cook until done.
  5. Add coconut milk and bring to a boil. Add lemon juice and garnish with coriander leaves. Serve hot.

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Coconut Rice (Serves 2)

ingredients

  • 250 gm ponni/ basmati rice, steamed
  • 50 gm coconut, grated
  • 60 ml coconut oil
  • 2 whole red chillies
  • 1 tbsp split Bengal gram
  • 1 tbsp split black gram
  • ½ tsp mustard seeds
  • 25 gm cashew nuts, split
  • 4 green chillies, split
  • A pinch of asafoetida
  • Salt to taste
  • Few sprigs of curry leaves
  • Fried curry leaves to garnish

Method

  1. Separate the rice grains. Keep aside.
  2. Heat oil in a pan. Add red chillies, split Bengal gram and split black gram. Let it splutter.
  3. Add mustard seeds, curry leaves, cashew nuts, green chillies and asafoetida. Stir well.
  4. Add grated coconut and fry for 2 mins. Add salt and check seasoning.
  5. Add the rice and mix well. Garnish with fried curry leaves and serve hot.

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ATTIRACHU OLARTHIATHU (Serves 2)
(spicy mutton with coconut)

Ingredients

  • 250 gm mutton (cut into ¼” cubes)
  • 4 cups water
  • 2 tbsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp crushed black peppercorns
  • 2 green chillies, slit
  • 1” fresh ginger (cut into thin strips)
  • Few sprigs of curry leaves
  • Salt to taste
  • 1 tsp vinegar
  • 1 cup fresh coconut, cut into long pieces
  • 3 tbsp coconut oil
  • 4 garlic cloves, sliced lengthwise
  • 1 cup shallots, sliced

Method

  1. Add the mutton pieces in a deep pot with 4 cups of water and all the ingredients (except the coconut, oil, garlic and shallots). Cook uncovered for 30 mins over medium heat.
  2. When the mutton is cooked and tender, add the coconut pieces and cook for 5 mins or until the water evaporates.
  3. Heat oil in a heavy skillet. Fry garlic and shallots for 2-3 mins or until light brown.
  4. Add the cooked meat mixture and stir. Fry over low heat for 8-10 mins or until the meat is browned. If you prefer a softer consistency, add an additional ½ cup of water and cook for 2 mins.
  5. Serve hot.

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THENGENKAI KORI (Serves 2)
(chicken curry)

Ingredients

  • 250 gm chicken thighs
  • 90 ml oil
  • 2 cinnamon sticks
  • 2 cardamoms
  • 2 cloves
  • 2 onions, sliced
  • 2 tbsp ginger-garlic paste
  • 1 tbsp chilli powder
  • 75 gm curd, churned
  • ½ tsp turmeric powder
  • 50 gm coconut, grated
  • Salt to taste

Method

  1. Grind the coconut to a fine paste with 30 ml water.
  2. Heat oil in a pan. Add the whole garam masala and onions. Fry till golden brown.
  3. Mix the ginger-garlic paste in 30 ml water and add to the onions. Add the chicken and sauté.
  4. Add chilli and turmeric powders and churned curd. Cook for 3 mins, stirring constantly.
  5. Mix the coconut paste in 1 cup of water and whisk into the curry. 6. Add salt and bring to a boil on a high flame. Serve.

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ATTUKAL CURRY (Serves 2-3)
(mutton paya curry)

Ingredients

  • 12 boiled lamb trotters (mutton paya)
  • 500 ml mutton stock
  • 2 tbsp chopped coriander leaves
  • 1 tbsp crushed pepper
  • ½ tsp garam masala powder
  • 1 tomato, chopped
  • 2 green chillies, chopped
  • 200 ml coconut paste
  • 1 tbsp oil
  • Salt to taste
  • Few sprigs of fried curry leaves to garnish

Method

  1. Heat oil in a pan. Add the green chillies and tomato. Sauté well.
  2. Add the boiled mutton, stock, coconut paste and salt. Stir and bring to a boil.
  3. Add the rest of the ingredients and cook till done.
  4. Garnish with fried curry leaves and serve hot.

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