To my surprise on our trip to key west couple of days back, we saw lots of elaneer/tender coconut for sale and without second though we bought & enjoyed the juice and rest the pulp inside the tender coconut. Sure you guessed it right, coconut went into car trunk and no time it went straight into my kitchen to try this particular recipe 🙂 It was fantastic! easy! healthy! fairly quick and tasted wonderful and you don’t need a lot of ingredients. Surely less spicy dish so everyone including children enjoys it…Now that we have found a winner, I cannot wait to have it again! Those of you who have not tasted it, do give a try if you get hold of fresh tender coconut, it is amazingly tasty.
Serves : 3-4
Fresh Elaneer /Karikku /Tender Coconut Pulp : 1 1/2 cups or (see notes)
- I perfer coconut oil for Mezhukkupuratti , since the coconut oil gives the dish a very unique flavor and taste.
- If you don’t get fresh tender coconut, you can try with canned Young Coconut Meat in syrup, which is sold in Asian grocery stores. Drain and discard all the syrup from the can and follow the above steps.
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