In recent times, Kerala has witnessed a significant increase in coconut prices, largely due to adverse weather conditions that have affected production across South India. The prolonged absence of rainfall during the summer months has led to a decline in coconut yield, prompting farmers to face challenges in meeting the rising demand. With the combination of lower yields and increasing market demand in the neighbouring states, coconut prices have reached new highs, impacting both farmers and consumers in the region.
The rising price of coconuts can be a concern for many Malayalis, as coconut is a key ingredient in traditional Kerala cuisine. Here are some strategies to manage your kitchen budget without compromising too much on flavour: 1. Use coconut more sparingly Dilute coconut milk: If a recipe calls for thick coconut milk, you can dilute it with water or use a combination of first and second pressings.
Limit quantity: Adjust the amount of grated coconut in dishes like thoran, aviyal, and chutneys without significantly affecting taste. A little can go a long way! 2. Switch to Coconut Substitutes Coconut oil substitutes: Use cheaper alternatives like sunflower oil or rice bran oil for non-traditional dishes, reserving coconut oil for the recipes where it's essential.
Groundnuts/peanuts: You can substitute groundnuts or sesame seeds for grated coconut in certain chutneys and curries. Coconut-free variations: Try recipes that use alternative ingredients like curd, yogurt, or.