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MEALS THAT HEAL

What a nut!

PHOTO: H. VIBHU

MULTIPURPOSE Coconut

The coconut palm (Cocos nucifera) is a member of the family Arecaceae (palm family). It is large, growing up to 30 m in height, with pinnate leaves. The term coconut refers to the fruit of the palm. The palm is g rown throughout the tropical world, for its decorative as well as for its culinary and non-culinary uses.

The coconut is a dry nut known as a fibrous drupe. The husk is composed of fibres called coir and there is an inner stone. The endocarp is the hardest part. It has three germination pores, visible on the outside surface once the husk is removed. Although coconut meat contains less fat than other dry nuts such as peanuts and almonds, it is noted for its high amount of saturated fat. The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to as coconut water, not to be confused with coconut milk. Coconut water from the unripe coconut, however, can be drunk fresh.

The white, fleshy part of the seed is edible and used fresh or dried in cooking. The cavity is filled with coconut water which contains sugar, fibre, proteins, antioxidants, vitamins and minerals. Coconut water provides an isotonic electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics and in isotonic sports drinks. The roots are used as a mouthwash, and a medicine for dysentery. A frayed-out piece of root can also be used as a toothbrush.

Coconut water can be used as an intravenous fluid. Oil can be extracted from the fresh flesh, and used in many ways, including as a medicine and in cosmetics, or as a direct replacement for diesel fuel. The leaves provide materials for baskets and roofing. The husk and shells can be used for fuel and are a source of charcoal. The stiff leaflet midribs can be used to make cooking skewers or are bound into bundles, brooms and brushes. Dried coconut leaves can be burned to ash, which can be harvested for lime. Dried half shells are used as the bodies of musical instruments. Coconut trunks are used for building bridges, and are preferred for their straightness, strength and salt resistance.

Coconut can be used to make the gelatinous dessert nata de coco. Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. When refrigerated and left to set, coconut cream will rise to the top and separate the milk.

The sap derived from incising the flower clusters of the coconut is fermented to produce palm wine, also known as “toddy”. The sap can also be reduced by boiling to create a sweet syrup or candy. Coconut water is great for poaching eggs or fish. It is also suitable for adding a tangy taste to soups, meat and poultry. Coconut milk blends beautifully with many dishes, including curries, soups and sauces.

Now, for a recipe.

Ingredients

Dessicated coconut: 1 cup

Roasted gram/peanuts: half cup

Green chillies: 5-6

Salt to taste.

Chopped coriander: 2-5 tbsp

Tamarind pulp: 2 tbsp

Lemon: half tsp

For garnish

Oil: 2 tsp

Mustard seeds: half tsp

Red chillies: 3-4

Method: Grind the coconut and all the other ingredients, except the ingredients for garnishing. Put the ground mixture in a serving bowl. Heat oil in a small deep pan. Add mustard seeds and red chillies. When they splutteradd it to the chutney in the serving bowl. Add the lemon juice.

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