Coconut milk form one of the main ingredient for many of the Kerala dishes. Coconut milk is not the water that is found inside when it is broken, but it is the extract of the fluid that is obtained by grinding the white pulp.
Coconut milk is served as a side dish for Appam and Idiyappam as a side dish. It is also used to make curries and Biriyani to give an enhanced taste.
Ingredients:
Whole matured coconut - 2 no
Warm water - 6 cups
Method:
Break the coconut into two. Cut the white flesh into small pieces using a knife. Grind the pieces . Add 1 1/2 cups of water and grind for about 3 to 4 mins. It will be better if a juicer extractor is used to grind them if not it have to strained using a strainer. Keep it seperately.
Put the extracted pulp again into the grinder and add 2 cups of water and grind it again. Strain the milk again. Grind the remaining pulp again in the blender adding another 2 cups of water and strain it again.
Keep all the 3 milk extracts separately. Do not mix. The 2nd and 3rd extract are used as an ingredients in soups, curries etc. The first milk extract acts as a side dish.
Never grind the coconut more than thrice and throw away the waste.
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