Coconut

While coastal cooking is inconceivable without it, the coconut is an important ingredient in the kitchens of the North as well. The only difference is that whereas in the coastal areas, fresh coconut is used, north of the Vindhyas it is the dry coconut that is in greater use.

While fresh, grated coconut is used mainly as a garnish or as an ingredient for wet masala, when it comes to cooking, it is ‘coconut milk’ that lends its unique flavour. Coconut milk is not to be confused with the liquid inside the coconut—that is just coconut water and is a delicious and cool soft drink sold at street corners and even in restaurants. Coconut milk is extracted by squeezing the freshly ground white meat of a mature coconut. Here is how to do it: