World Coconut Day: Infuse your meals with the richness of coconut with THESE 5 Indian recipes!

When it comes to coconut, you'll find zero haters! This hard on the outside, soft on the inside, delicious fruit is truly a jack of all trades. It's so versatile that it has a recipe of its own in not just international cuisines, but in every region and on every section of the menu—whether it's breakfast, dessert, coolers, lunch, or even condiments!

To give you some great inspiration for celebrating World Coconut Day, here’s a list of 5 Indian recipes for you:

Ingredients:

• 3/4 cup of unsweetened khoya

• 1/3 cup of desiccated coconut (plus 2 tablespoons extra for a little coconutty magic later)

• 3/4 cup of jaggery

• 1/3 cup of water

• A pinch of cardamom powder (optional, but who doesn’t love a hint of spice?)

Directions:

• Start by giving your jaggery a warm bath—soak it in just enough warm water to cover it, then gently mash it until it’s nice and smooth.

• Heat this jaggery-water mixture until it thickens just a bit. Once it’s cool, strain it, and set it aside for later

• Pour the jaggery syrup into a pan and cook until it starts bubbling and thickens to a honey-like consistency

• Add khoya, stir it in and watch as it transforms into a sticky, delicious concoction, bubbling away as it thickens.

• Just as things start to thicken up, sprinkle in that desiccated coconut. Stir, stir, stir until all the moisture is soaked up, and you’ve got a thick, luscious mixture.

• If you’re feeling a bit adventurous, add a pinch of cardamom powder at this stage, then turn off the heat

• Let the mixture cool slightly, but not too much—you want it warm enough to handle. Then, shape it into delightful little laddus.

• Roll each laddoo in the extra desiccated coconut, giving them a lovely, snowy coat.

Ingredients: 500 ml tender coconut water, 2 tbsp sugar, 1/2 tbsp yeast, 1/2 cup lukewarm water

Directions:

• Begin by taking 1/2 cup of lukewarm water.

• Sprinkle in 1/2 teaspoon of yeast and 2 tablespoons of sugar. Give it a good stir until everything is well mixed.

• Cover the jar with a muslin cloth, allowing the mixture to breathe, and leave it to ferment for about 24 hours.

• After 24 hours, open the jar, and you’ll be greeted by the delightful, tropical aroma of toddy. Using a fine sieve, carefully filter the toddy to remove any sediment.

Ingredients: Coconut, green chilies, ginger, salt, water, oil, mustard seeds, hing (asafoetida), urad dal, dried red chilies, curry leaves

Directions:

• In a blender, combine coconut, green chilies, ginger, salt, and water. Grind into a smooth paste, then transfer to a bowl.

• Heat oil in a small pan, add mustard seeds and let them pop. Add hing, urad dal, and red chilies.

• Stir until the dal turns golden, then add curry leaves and remove from heat.

• Pour the tempering over the chutney, stir, and serve with your favorite dishes!

Ingredients: 2 tablespoons chana dal, 2 dry red chillies, 2 cloves garlic, 1/2 teaspoon cumin seeds, 4-5 cashew nuts, 50 grams carrot, 50 grams cauliflower, 1 potato, 50 grams fennel, 1 capsicum, 1 onion, 1 cup coconut milk, 1 cup vegetable stock, salt to taste, 1 teaspoon mustard seeds (rai), and oil for cooking.

Directions:

• In a pan, dry roast the chana dal, dry red chillies, garlic, cumin seeds, and cashew nuts over low heat. Once they cool down, grind them into a spice mix.

• Blanch the carrot, cauliflower, potato, and fennel until tender.

• Heat oil in a pan, add mustard seeds and let them pop. Then, saute the capsicum and onion until soft.

• Add the blanched vegetables to the pan. Dissolve the prepared spice mix in water, add it along with the coconut milk, vegetable stock, and salt to taste.

• Let the curry boil for a few minutes, then turn off the heat. Your healthy and delicious Veg Coconut Curry is ready to serve!

Ingredients: Tender coconut pulp, coconut water, a little sugar, milk

Directions:

• Start by scooping out the tender coconut pulp and placing it into a jar.

• Pour in 5-10 spoons of coconut water to the jar, just enough to blend smoothly.

• Next, add milk to the jar, followed by a bit of sugar to taste.

• Blend everything together until smooth and creamy.

• Your refreshing Coconut Crush is ready to enjoy!

Whether you're whipping up these recipes on World Coconut Day or any other time, coconut is your trusty, year-round companion.

And if you're feeling a bit too lazy to cook, why not swing by your nearest thelawala for a refreshing sip of coconut water? It's the perfect way to celebrate without the hassle!