Young Blonde Girl With Pigtails Posing Among Coconut Palms Near The Sea

• India
In Kerala, the most common way of cooking vegetables is to add grated coconut and then steam them with spices after frying in a little oil. People from Kerala also make chutney, which involves grinding the coconut with salt, chillies, and whole spices. The uruttu chammanthi as the granulated chutney is known is eaten with rice or kanji (rice gruel). It is also invariably the main side dish served with idli, vadai, and dosai. Coconut ground with spices is also mixed in sambar and other various lunch dishes for extra taste. Dishes that are garnished with grated coconut are generally referred to as poduthol in North Malabar and thoran in rest of Kerala. Puttu is a culinary delicacy of Kerala and Tamil Nadu, in which layers of coconut alternate with layers of powdered rice, all of which fit into a bamboo stalk. In recent times this has been replaced with steel or aluminium tubes, which is then steamed over a pot. Coconut (Tamil: தேங்காய்) is regularly broken in the middle class families in Tamil Nadu for food. Coconut meat can be eaten as a snack sweetened with jaggery or molasses.