Coconut is an edible fruit of the coconut tree (Cocus Nucifera), a member of the palm family (Arecaceae). Coconut trees are considered the most naturally widespread crop, commonly used for oil, water, milk, and plant-based meat.
Coconuts were first domesticated in Southeast Asia and Indo-Pacific Islands. Today, this resourceful crop is cultivated globally and becoming popular for its flavor, taste, culinary uses, and fantastic health benefits.
Coconuts are loaded with a significant amount of essential macro and micronutrients. Here is the detailed nutritional profile (Per 100 g) of coconut fruit: 354 Calories, 33.5 g of fat (80.46 %), 15 gm Carbohydrates, and 3.3 g of Protein.
Macronutrients present in coconut: 2.4 mg Iron, 356 mg Potassium, 32 mg Magnesium, 0.1 mg Vitamin B-6, 3.3 mg Vitamin C, 14 mg Calcium.
Coconuts mainly provide fat and several essential minerals, proteins, and B vitamins. They are also rich in manganese, an element essential for bone health and the metabolism of proteins, carbohydrates, and cholesterol.
These husk-coated fruits contain a generous amount of copper, iron, and selenium(antioxidant), which collectively promote the formation of red blood cells and protect against cell damage.
Ingredients: 1 cup fresh coconut (you can buy coconut online from our platform), ½ tsp salt, ¼ cup water, Soaked tamarind, 2-3 green chili, 2 tsp oil, 1 tsp mustard seeds, ½ tsp Urad dal, curry leaves, and two dried Kashmiri red chilies.
1. Firstly, add 1 cup coconut, small-sized tamarind, ½ tsp salt, and 3 green chilies in a blender to make a smooth paste.
2. Add water as required for your desired consistency.
3. Now, heat 2 tsp oil for tempering.
4. Add 1 tsp mustard seeds, 2 dried Kashmiri red chili, ½ urad dal, and curry leaves to the oil.
5. Allow all the ingredients to splutter.
6. Pour the tempering mix on coconut paste and mix it gently.
7. Your fresh coconut/nariyal chutney is ready to serve with Idli and Dosa.