In my last newsletter, I promised to follow up and explore the versatility of coconut curries, and here we are, ready to dive into the rich and flavorful world of this tropical delight. Coconut, in its many forms—whether as milk, grated masala, or garnish—adds a unique depth and creaminess to a variety of dishes. From the sumptuous Mangalore fish curries to vibrant, spicy non-vegetarian & vegetarian meals, the use of coconut transforms ordinary ingredients into extraordinary culinary experiences. This edition celebrates the fusion of tradition and taste, highlighting the indispensable role of coconut in creating unforgettable curries and refreshing coconut water cocktails.

Versatility of the coconut based delicacies:

Coconut Milk Marvels

1. Appam with Coconut Milk Stew: A quintessential breakfast dish in Kerala, appam is a soft, fluffy pancake made from fermented rice batter. It's typically served with a rich, aromatic stew made with coconut milk, vegetables, and sometimes meat or seafood.

2. ValVal: Valval is a traditional Konkani dish from the coastal regions of India, particularly popular in Karnataka and Goa. It is a mild and creamy vegetable stew made with a mix of seasonal vegetables like carrots, beans, potatoes, and peas, cooked in a coconut milk base. Valval is often served with rice or as part of a festive meal, showcasing the subtle and rich flavors of coconut in a comforting, nutritious way.

3. Kozhi Kurma: A flavorful chicken curry from Tamil Nadu, Kozhi Kurma is cooked in a spicy, creamy coconut milk base, making it a delicious accompaniment to rice or roti.

4. Fish Molee: This Kerala specialty features tender fish fillets simmered in a spiced coconut milk gravy, often enhanced with curry leaves, green chilies, and fresh tomatoes.

5. Avial: A mixed vegetable curry from Kerala, Avial is cooked with coconut milk and seasoned with a paste of grated coconut, cumin, and green chilies, creating a rich and creamy dish.

6. Kerala Meen (Fish) Curry: A renowned dish from Kerala this fish curry is made with coconut milk, tamarind or raw mangoes and a blend of spices, creating a rich and tangy flavor.

7. Malabar Prawn Curry: A specialty from the Malabar coast, this prawn curry is cooked in a spiced coconut milk base, offering a creamy and aromatic taste.

8. Goan Fish Curry: While not strictly South Indian, this Goan specialty is worth mentioning for its use of coconut milk and local spices, resulting in a deliciously tangy and creamy fish curry.

9. Kerala Beef/Meat Curry: A rich and hearty curry cooked with coconut milk, spices, and coconut oil, making it a beloved dish in Kerala.

10. Moong Dal /Chana Dal Payasam: A traditional dessert, Moong Dal Payasam is a sweet, creamy pudding made with moong dal, jaggery, and coconut milk, flavored with cardamom and garnished with cashews and raisins.

Grated Coconut Masala Curries

1. Thoran/Palya/Poriyal: A dry stir vegetable dish from most of South India , Thoran is made with finely chopped vegetables like cabbage or beans, stir-fried with grated coconut, mustard seeds, and curry leaves.

2. Coconut chutney: is a quintessential South Indian condiment that pairs perfectly with a variety of dishes like dosas, idlis, and vadas. Made from freshly grated coconut, green chilies, ginger, and roasted chana dal, this chutney is then tempered with mustard seeds, curry leaves, and a touch of asafoetida

3. Gashi: A cherished Konkani delicacy renowned for its rich, creamy texture and harmonious blend of spices. The essence of gashi lies in its balance of flavors, combining earthiness of vegetables such as raw jackfruit , moringa, sprouted moong, chickpeas, raw mangoes etc. with the aromatic notes of freshly ground masala. Often accompanied by rice, gashi is a staple in Konkani households.

4. Kootu/Huli: A South Indian stew-like dish, Kootu combines vegetables and lentils cooked with a ground paste of grated coconut, cumin, and green chilies, offering a mild and comforting flavor.

5. Kadala Curry: A robust chickpea curry from Kerala, Kadala Curry features black chickpeas cooked in a spicy gravy with a base of grated coconut masala, making it a perfect match for puttu or appam.

6. Mangalore Chicken Sukka: A dry chicken dish from Mangalore, prepared with a blend of grated coconut, spices, and herbs, offering a unique and robust flavor.

7. Prawn Ularthiyathu: A Kerala-style prawn stir-fry made with grated coconut, spices, and curry leaves, resulting in a deliciously aromatic dish.

8. Mutton Pepper Fry: A spicy and flavorful mutton dish from Tamil Nadu, cooked with grated coconut masala, black pepper, and curry leaves.

9. Crab Masala: A delectable crab dish from Kerala, cooked with grated coconut, spices, and tamarind, offering a rich and tangy taste.

10. Mangalore Fish Curry: Another version of the famous Mangalore fish curry, this one uses a grated coconut masala base, creating a thicker and more textured gravy.

11. Pathrode: Need i say more i wrote an entire newsletter about it 🙂 

12. Pulissery: This tangy yogurt-based curry from Kerala includes a coconut masala paste, adding a unique flavor and richness. It's often prepared with seasonal vegetables or ripe mangoes.

Grated Coconut as Garnish

1. Idiyappam: Also known as string hoppers, Idiyappam is often served with a sprinkle of grated coconut, enhancing its soft, delicate texture and mild flavor.

2. Puttu: A popular breakfast item in Kerala, Puttu is steamed rice flour layered with grated coconut. It's typically served with kadala curry or bananas.

3. Vegetable Palya/Poriyal/ Thoran: Another version of simple stir-fried vegetables with mustard seeds, curry leaves & whole dried chillies & is garnished with grated coconut, adding a refreshing taste to the dish.

4. Sundal: A South Indian snack made with boiled chickpeas or other legumes, Sundal is tossed with grated coconut, mustard seeds, and curry leaves, making it a nutritious and tasty treat.

5. Kozhukattai: These steamed rice dumplings from Tamil Nadu are often stuffed with a sweet filling made of grated coconut and jaggery, offering a delightful bite-sized dessert.

Coconut Water Cocktails

1. Coconut water toddy: also known simply as toddy, is a traditional alcoholic beverage made from the sap of coconut palm trees. In many tropical regions, especially in parts of India, Sri Lanka, and Southeast Asia, coconut water toddy is enjoyed both as a refreshing drink and for its mild intoxicating effects. The sap is collected by tapping the flower buds of the coconut tree, and it naturally ferments within a few hours, developing a slightly sweet, tangy flavor with a low alcohol content. This traditional drink is often consumed fresh but can also be distilled into stronger spirits. Coconut water toddy is not only cherished for its unique taste but also for its cultural significance and the traditional methods used in its production.

2. Coconut Mojito: A twist on the classic mojito, this version uses coconut water instead of soda, combined with rum, mint leaves, and lime juice for a tropical flavor.

3. Coconut Water Martini: This elegant cocktail blends vodka with fresh coconut water and a dash of lime juice, creating a smooth and refreshing drink.

4. Coconut Water Margarita: A tropical take on the traditional margarita, this cocktail mixes tequila with coconut water, lime juice, and a hint of orange liqueur.

5. Coconut and Pineapple Cooler: Combining coconut water with pineapple juice and a splash of rum, this cooler is a perfect summer drink, offering a taste of the tropics in every sip.

I will be serving you these coconut based delicacies with my own unique twist at my Supper Club stay tuned for date announcement on my instagram swaadbynitin & website

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously grateful & happy 🙂 Please write to me if you have questions, suggestions, feedback would love to hear them all.

Nitin