If you follow the keto or paleo diet, you're probably already familiar with coconut oil. In recent years, it's even been touted as a "superfood." In Indian cuisine, however, coconut oil has been an integral part of every kitchen long before it gained popularity as a keto-friendly fat.
Coconut oil is a healthy alternative to cooking oil that not only denotes the lovely coconut flavor to many Indian curries and dishes but is a great source of many vitamins and minerals.
Organic virgin coconut oil is arguably the best kind of coconut oil out there. Since it is cold-pressed, it is produced using minimal heat and therefore retains most of the nutrients. It has the goodness of heart-healthy fats and good cholesterol. There are many ways in which this oil can be used in daily cooking. Here are a few recipes that showcase some ways in which you can incorporate virgin coconut oil for cooking:
Coconut Oil Coffee
There has been a lot of buzz about coconut oil coffee for all the right reasons. Coffee made with coconut oil is not only smoother and lighter in taste but is also known to boost metabolism, providing a large amount of energy that lasts you through the day. This is one of the easiest recipes with virgin coconut oil.
- 1 cup coffee
- 1 ½ tsp Virgin Coconut Oil
- ½ cup warm coconut milk (optional)
- ¼ tsp cinnamon (optional)
- Whole cloves (for garnish)
- Add a cup of coffee into the blender and add the coconut oil to it.
- Blend the mixture for 1-2 minutes until the mixture lightens in color and begins to froth.
- Add any extras you like, such as warm coconut milk, cinnamon and blend for 10-20 seconds.
- Place in a mug, top with coconut cream, and grind fresh cloves over the cream. Enjoy!
The famous South Indian side dish Aviyal is made using mixed vegetables, fresh grated coconut and curd and is perfect as a side dish with rice. Using virgin coconut oil for tempering here instead of cooking oil not only gives it a coconut flavor, but also is healthier due to the presence of good cholesterol. This is one of the most popular recipes with virgin coconut oil in India.
- 2 cups chopped mixed vegetables (potatoes, drumsticks, carrots, pumpkin, raw banana, French beans)
- ½ cup of thick curd
- Water as needed
- Salt as needed
To Be Ground:
- ½ cup coconut, grated
- 1-2 green chilies
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- 2 tsp Virgin Coconut Oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Few curry leaves
- Chop the vegetables and pour enough water to cover them in a thick bottomed pan. Add the turmeric powder and cook on medium heat until the vegetables are tender.
- In the meantime, make a thick paste with the grated coconut, cumin seeds, and green chilies.
- After the vegetables are cooked, simmer the flame and add the ground coconut mixture. When the mixture begins to boil, add salt as needed.
- Remove from heat and stir in the curd. Stir quickly to prevent curdling.
- Heat the coconut oil in a small pan and add mustard and cumin seeds. When they splutter, add fresh curry leaves. Add the tempering to the Aviyal and mix well.
- You can serve it warm with rice or as a side dish!
A great cookie that you can make in no time at all with coconut oil. This is one of the easiest recipes with virgin coconut oil!
- 3 ¼ cup oats
- ½ cup Virgin Coconut Oil
- ½ cup peanut butter
- ½ cup milk
- 2 cups sugar
- ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp vanilla essence
- In a large bowl, measure out the oats and set them aside.
- Stir together peanut butter, coconut oil, milk, sugar, cocoa powder, and salt in a large saucepan.
- Bring to a rolling boil over medium heat, stirring constantly.
- Stir continuously for 4 minutes, scraping the sides and bottom regularly.
- Remove from heat and add the vanilla. Stir quickly until it boils. Then add it to the bowl of oats.
- Make sure all the oats are coated. Place rounded balls of the mixture onto a wax paper and press down to form the cookie shape. Let cool for a few hours. Enjoy!
A traditional South Indian dish that is extremely delicious and rich with shredded coconut and the goodness of heart-healthy virgin coconut oil.
- 4 tbsp Virgin Coconut Oil
- 2 tsp Urad Dal
- 2 tsp mustard seeds
- 5 curry leaves
- 1 dried red chili pepper
- 200g green beans, trimmed and chopped crosswise into
- 1 tsp salt or to taste
- 2 tbsp water
- ¼ cup shredded coconut
In a large skillet, heat the coconut oil over medium-high heat. Then add the urad dal, mustard seeds, curry leaves, and chili peppers when they are sizzling hot. Stir frequently until the dal turns a shade darker and becomes fragrant, about a minute.
Add the chopped beans in and add the water. Cover and cook, stirring occasionally until the green beans are crisp-tender, about 2 minutes. Top with the shredded coconut. Enjoy!
Coconut oil is an extremely versatile and healthy product that can easily replace cooking oil. It contains a lot of Vitamin E and has healthy saturated fats that can boost HDL (good cholesterol), support liver and stomach function, and elevate the taste of food to a whole new level. Using virgin coconut oil for cooking can help if you often use lard, butter, or partially hydrogenated fats in your cuisine. Your recipes will not only taste better but also be healthier. Try our Organic Virgin Coconut Oil for cooking today!