It’s time to do something with the coconut you have been storing in your fridge/freezer after making the probiotic coconut recipe for the past week.
Of course, if you are not up to eating the coconut at this point (if you have a cold, or the weather where you are is really cold and you do not have high enough Agni to metabolize the coconut) then by all means, you can just store it in your freezer. You can store it either with the shell (but make things easier on yourself and de-shell!), cut it into chunky pieces, or grate/blend it and then freeze it. Watch this brief video for more information on storing your coconut.
This recipe is very easy, fast, and delicious. To make it at home, you need the following ingredients:
4oz weight by weight fresh coconut chunks cut into thinner slices
1/2 tsp Mum’s ghee
1/2 tsp Mum’s Masala (or your own spice mix)
1/4 tsp Soma Salt
5-6 Curry leaves dry or fresh (optional – don’t fret if you don’t have any)
1 Green (Thai) chilli (optional)
2 fresh ginger – thin slices
A few leaves of fresh mint roughly chopped (optional but a nice twist for flavor)
Assembling the above ingredients is very easy. Warm the ghee in your pan and then add the masala, the chili and/or ginger, the salt, and then the coconut. Mix in the coconut making sure you coat it thoroughly with the ghee and spice mixture. You do not need to cook the coconut, it just needs to be coated with the spices. After 2-3 minutes of mixing in, add the mint leaves turn off the stove and cover for 1 minute (to infuse the coconut with the heat-activated mint aroma). Then serve and enjoy! You may also carry with you in a small container and snack on throughout the day. Discard unused portions and do not eat the next day as per ideal SVA dietary recommendations!
