Delicious dishes made from coconut, coconut flavors are very famous in foreign countries too.

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The foundation of Thailand’s famous red, yellow and green curries is also kept in coconut milk. Coconut is also used in Malay’s Panan curry, Myanmar’s Koswe and Indonesian and Vietnamese dishes. Coconut jelly is one of the very few sweets that Southeast Asians can claim as their own.

How coconut reached the shores of India

In Indian cuisine, if there is one substance that is used in all parts of India, it is coconut, which is also known as shreefal. Food historians believe that tens of thousands of years ago, the first coconut floating on the waves of the Indian Ocean reached the shores of India, and it liked the climate here in such a way that it became its progeny. Trees like coconut palm are found in the coastal areas, but the specialty of this fruit is such that it can be used both fresh and dry. Then, no matter what flavor of dish you are preparing, salty, sour, spicy, it can make a great combination with it.

Where and how coconut is used

Daab Chingri is very popular in Bengal, in which large steamed prawns are served in a green coconut pot with a sprinkling of freshly ground mustard. Coconut milk is also used in malai maach ki taari. On the other end, you can mention the various raspas of Kolhapur, whose unique identity is the masala prepared from ground cobra, that is, dried coconut. Not even a trace of the sweetness of coconut remains in these. In Kerala, the kheer called Parappu Payasam is made, in which coconut milk is used, not cow’s or buffalo’s milk. Different types of pithas and laddoos are made in Odisha and Assam, in whose sweet varieties grated coconut is very tasty. Coconut barfi and coconut laddoos are very common in traditionally home-made sweets. Coconut powder is also used in Samish dishes. At a restaurant called Sagar in Kozhikode, the delectable poinfret-like carmine fish is deep-fried, wrapped in coconut flakes and garlic and red chillies. Destitute families in Tamil Nadu feed their children a unique chicken broth cut into pieces with dried coconut rinds.

Coconut flavors are not only in India but also abroad

In North India, shredded coconut is used to decorate halwa and kheer and to enhance their taste. In many places its quantity is so high that the name of kheer itself is changed to coconut kheer. Recently the natural flavor of coconut has started attracting a new generation of food lovers. Coconut flavored ice cream has been well received by the customers. Coconut water has started challenging Shikanji at many places in homes, hotels and canteens. It is considered beneficial for health and for some time now coconut water without the addition of sugar or preservation has started being sold in bottled or tetrapak cans. Not only in India, but also in foreign countries, people in different countries include the flavor of coconut in their food according to their taste. The foundation of Thailand’s famous red, yellow and green curries is also kept in coconut milk. Coconut is also used in Malay’s Panan curry, Myanmar’s Koswe and Indonesian and Vietnamese dishes. Coconut jelly is one of the very few sweets that Southeast Asians can claim as their own. In Sri Lanka, Edi Appam is eaten with sweet coconut milk. This pair is also liked in Kerala. Coconut milk is used instead of water in the istu there.

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