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Main Course

Coconut Sandwich

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

10 nos Bread slices
1 Ginger small piece
Salt, to taste
250 g Curd Thayiru
½ Of Coconut fresh
6 tbsp Oil
2 tsp Mustard seeds
2 nos Green chilly
20-25 nos Curry leaves

Preparation

Step 1
Tie the curd in a muslin cloth for 4-5 hours to make it thick.
Step 2
Grate the coconut.
Step 3
Finely chop the green chillies and ginger.
Step 4
Add grated coconut, salt, green chillies and ginger to the curd and Stir everything together thoroughly.
Step 5
Now take 2 slices of bread. On one slice, spread the coconut mixture and cover it with the second.
Step 6
Get a tava and heat 1 tbsp of oil.
Step 7
Add a few mustard seeds and 2-3 curry leaves. Now put the bread on the tava. Brush lightly with oil. Turn it. Put oil on the second side. Turn it twice or thrice till crisp. take it off the heat.
Step 8
Repeat the procedure for all the bread slices.
Step 9
Cut it into triangular shape.
Step 10
Serve while still hot with coriander chutney and sauce.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Coconut Sandwich

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

10 nos Bread slices
1 Ginger small piece
Salt, to taste
250 g Curd Thayiru
½ Of Coconut fresh
6 tbsp Oil
2 tsp Mustard seeds
2 nos Green chilly
20-25 nos Curry leaves

Preparation

Step 1
Tie the curd in a muslin cloth for 4-5 hours to make it thick.
Step 2
Grate the coconut.
Step 3
Finely chop the green chillies and ginger.
Step 4
Add grated coconut, salt, green chillies and ginger to the curd and Stir everything together thoroughly.
Step 5
Now take 2 slices of bread. On one slice, spread the coconut mixture and cover it with the second.
Step 6
Get a tava and heat 1 tbsp of oil.
Step 7
Add a few mustard seeds and 2-3 curry leaves. Now put the bread on the tava. Brush lightly with oil. Turn it. Put oil on the second side. Turn it twice or thrice till crisp. take it off the heat.
Step 8
Repeat the procedure for all the bread slices.
Step 9
Cut it into triangular shape.
Step 10
Serve while still hot with coriander chutney and sauce.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.