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What a nut!

MULTIPURPOSE Coconut

The coconut palm (Cocos nucifera) is a member of the family Arecaceae (palm family). The term coconut refers to the fruit of the palm. The palm is grown throughout the tropical world, for its decorative as well a s for its culinary and non-culinary uses.

Coconut water from the unripe coconut can be drunk fresh.

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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