Category Archives: Coconut

Veg Kurma


I’ve had kurma before I got married, but I wasn’t particularly fond of it. What i had at restaurants always seemed like a bad mix of whatever vegetable added in going bad. And not to mention, the spiciness was very un-attractive.

That was however, before I had the kurma my mother-in-law made. I remember the first time I ate it. I was rather reluctant to even try, my past experieces not being good. And I wasn’t keen on saying that I didn’t like something she made, especially when everyone else was gung-ho about it. πŸ™‚ So definitely it was a welcome surprise when i loved the kurma!! πŸ˜€

After a couple of attempts I’ve finally got it right, and so have decided to share it.

1 cup dessicated fresh coconut
5 large green chillies
a large piece of ginger
3 medium potatoes
2 tomatoes
green peas
1 carrot
Optional vegetables: french beans, cauliflower
1 medium onion
3 tbsp Khus-khus
1tsp salt
Pinch of turmeric


  • Boil all the vegetables and set aside. Partially mash only the potatoes. The potatoe should essentially be very tiny boiled pieces, and not a complete mash.
  • Grind khus-khus into a fine powder
  • Add onion, chilliwes, ginger and coconut, and grind to a fine paste. Add water as required.
  • Chop the tomatoes and braize in 2 tblsp oil
  • Once the tomatoes are softened, ass all the boiled vegetables and the coconut paste.
  • Add salt to taste and turmeric
  • Boil the vegetables till it becomes thick
  • Add chopped coriander and curry leaves about 10 min before serving. So not mix, just drop it on top and cover with lid. This will give the kurma a very nice flavour.

You can have the kurma with rotis, puri or dosas.


Kobbari Louz


This is the first sweet my mother-in-law taught me after I got married, and so has a special place in my heart.. and kitchen! πŸ™‚


6 cups grated coconut
6 cups sugar


  • Thoroughly mix the coconut and sugar. Set aside for 1 hr. This will ensure that the sugar at least partially melt before cooking.
  • Transfer into a wide, thick-bottomed vessel/pan.
  • Set on a low flame and stir constantly.
  • This will prevent the sugar from caramelizing on the bottom of the pan.
  • Keep stirring until the sugar melts and bind the coconut together. Check to see if a small lump can hold the shape of a ball.
  • Once it is done, take off the flame, and immediately make into the shape you prefer: laddoo or burfi.
  • Dab your hand in cold water to make it easier to touch the hot coconut. But be sure not to make the coconut too wet.

This sweet taught me the importance of patience when cooking… which was probably why my ma-in-law taught it to me in the first place!!! πŸ˜‰

Coconut Pacchadi


This is a staple of many Andhra households. Given its spiciness, it is had along with rice as well as with tiffins such as vadas.


1/2 coconut (grated)
10 greeen chillies
6 red chillies
2 tsp chana dal
1 tsp mustard seeds
1 tsp salt
tamarind to taste


  • In a wok heat some oil and add the mustard seeds, chana dal and red chillies, till the mustard seeds pop and the chana dal turns brown.
  • Pour it over the green chillies and set aside to cool.
  • Once it has cooled, add the sale and washed tamarind and grind together to form a smooth paste.
  • Add the grated coconut, and grind together to blend thoroughly.

Serve fresh with rice.