- Submitted by Dahlia
(Easy way to grate coconut, Cutting coconut)
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Grated coconut is an important part of South Indian cuisine. It is used almost everyday in some form or other. It is used as a topping in vegetable preparations, beans salads, to prepare chutneys, coconut milk and to thicken curries.
Method of Grating Coconut
Preparation time: 15 minutes
- Coconuts - 2
- Vettukathi/ Hammer / Big Knife - for cutting
- Aruvamanai/ Grater/ Mixie - for grating
- Coconut usually comes with lot of fiber attached. Pull them out little by little with your hands.
- You will see 3 lines on the coconut. Hit hard with a hammer or the traditional vettukathi (a huge heavy duty knife) on one of these lines. Turn the coconut and hit the next line.
- Repeat this until the coconut shell cracks. Separate the coconut into two halves.
- Do not forget to place a bowl underneath to collect the coconut water. This can be strained and had as a tasty drink.
- Now comes the grating part. This can be done in the traditional aruvamanai as shown in the video.
- The other option is to cut out small pieces of the coconut meat using a sharp knife. Put it in a mixie jar and blend it till you have fine shreds.
Storing Grated Coconut
Grated coconut perishes really fast. So the best option is to put it in ziploc bags or air tight containers and freeze it. Inside the deep freezer, grated coconut stays good for upto a month.
When required, remove the box from the freezer and thaw for 15 minutes. Scrape off the required amount of coconut using a knife or fork. Immediately put back the box in the freezer so that it doesn't go bad.
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