Simple yet delicious Coconut Flower Recipe

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Article of delightful Flower

In reality the actual coconut flowers are the ones that are visible on the tree and used to make the coconut blossom sugar. This which grows inside the coconut kernel is actually the sprouted part which then gives rise to the coconut sapling. 

Sometimes coconuts are harvested at a stage when they are ‘over ripe’or when they have matured to such an extent where the sprout forms and fully covers the inside.

The sprout carries all the nutrients required to nurture a new plant. So it is rich in healthy fats.The loose sort of air pocket like exterior resembles that of a natural sea sponge. The taste is that of a mildly sweet coconut milk with a slightly springy feel.

Delicious Recipe

The idea was to keep the flavors light and simple without taking away from the natural taste of this unique ingredient. This flower when cooked turns soft, almost like butter. This is probably due to the oils that are present in the sprout. It also soaked up the salty flavors really well and tasted great with fresh local ingredients like mint and lemon.

Dry coconuts could be put to some better use instead of being used up as fuel. Now with the option of developing the coconut sprout we are experimenting by sowing these dry coconuts and harvesting them once the leaves start to break the surface.

Incredible flavours of 'Tender Tamarind leaves'

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Considering we have tamarind trees growing throughout our state, it makes me wonder why this ingredient isn't used much around here.

The season for these new leaves is obviously quite short. It starts from mid April until early June. Some enterprising cart vendors do carry daily fresh stock of these young leaves but if you can’t find it, just hire someone to strip some tender baby leaves off the tamarind trees.

The tamarind picking season is between mid January and early March. After that the trees look a little dry and wait to shake off the remaining fruit that dry on the branches. A few weeks later the same trees can be seen cloaked in a more vibrant hue.

Tender Tamarind leaves Recipe

A Chinta Chiguru Pachadi is a peanut chutney flavored with young tamarind leaves.

These leaves can be used as a substitute for any sour ingredient like lemon or aged tamarind or even instead of tomato in a rasam. The sour taste is due to the presence of Vitamin C and tartaric acid.

Like any seasonal ingredient, these too contain unique health benefits which aren’t available during the rest of the year. The young green leaves are a rich source of iron, calcium and minerals as well as offering precautionary wellness against a host of ills that plague during the rainy season.