Great recipes made of coconut: unique confluence of taste and fragrance

Coconut is an important part of Indian food, especially in South Indian Cuseum. This enhances the taste, texture and fragrance of any dish. From chutney to curry, coconut is used in many types of recipes. But if you think that coconut is used only to make chutney, then it is wrong!

Today we are telling you the recipe of three magnificent and unique dishes made from coconut, which will double the taste of your food.

1. Sri Lankan Masoor Dal

Material:

Masoor Dal – 1 cup
Oil – 2 teaspoons
Garlic – 3 buds
Small onions with vinegar – 4
Brinjal – 1 small (chopped)
Ginger – 1 small piece
Coconut Milk – 1 Cup
Turmeric Powder – 1/2 teaspoon
Salt – as per taste

For tempering:

Oil – 1 teaspoon
Rye – 1/2 teaspoon
Curry Leaf – 4
Asafoetida – 1 pinch
Garlic – 3 buds (finely chopped)
Small onion with vinegar – 3 (finely chopped)
Red chili powder – 1/2 teaspoon
Sambar powder – 1/2 teaspoon

Method:

Soak lentil dal for 1 hour and water it.
Heat the oil in the cooker, add garlic, ginger and onion and fry it.
Add brinjal and mix lentils, turmeric and salt after frying it lightly.
Put coconut milk and let it come to a boil, then add 3 cups of lukewarm water and apply three whistles.
Fry mustard seeds, curry leaves, asafetida, garlic and onion in ghee for tempering. Add red chili powder and sambar powder to it.
Pour the prepared tempering in the lentils and serve with rice or paratha.

2. Karnataka Saru

Material:

Black gram – 1 cup (soaked)
Grapped coconut – 1/2 cup
Onion – 1 (finely chopped)
Green Chilli – 3
Garlic – 3 buds
Ginger – 1 small piece
Coriander leaf – 2 tablespoons
Whole cumin – 1/2 teaspoon
Black Pepper – 4
Oil – 4 teaspoons
Turmeric – 1/2 teaspoon
Salt – as per taste

For tempering:

Rye – 1/2 teaspoon
Asafoetida – 1 pinch
Curry Leaf – 3
Lemon juice – Tastes

Method:

Add coconut, green chillies, garlic, ginger, cumin and black pepper to the mixer and grind them finely.
Heat the oil in the cooker and add mustard seeds, asafetida, curry leaves and apply tempering.
Add chopped onion and fry lightly, then add turmeric, salt and black gram.
Add coconut paste and fry it a little and add 3 cups of water.
Cook in the cooker by applying 5-6 whistles.
Add coriander leaves and lemon juice on top.
Serve it with rice, roti or dosa.

3. Kerala Kadlai Curry

Material:

Kabuli Chana – 1 cup (soaked overnight)
Salt – as per taste
Turmeric – 1/2 teaspoon
Kashmiri red chili powder – 1 teaspoon
Curry Leaf – 4
Vinegar onion – 4 (finely chopped)
Coriander powder – 1 teaspoon
Garam Masala – 1 teaspoon
Oil – 3 teaspoons
Green Chilli – 2
Rye – 1/2 teaspoon
Whole red chili – 1

To make paste:

Cinnamon – 1 piece
Cardamom – 2
Clove – 3
Fenugreek Dana – 1/2 teaspoon
Chopped onion – 1
Garlic – 3 buds
Ginger – 1 small piece
Chopped tomatoes – 1
Grapped coconut – 1 cup

Method:

Grind all the spices in the mixer and make a paste.
Heat the oil in the cooker, add mustard seeds, asafetida, red chili, onion and curry leaves and apply tempering.
Add ground masala and fry it.
Now add soaked kabuli gram, coriander powder, garam masala, red chili powder and salt.
Add 4 cups of water and cook till 5-6 whistles.
Serve the prepared curry with dosa, appm or rice.