Fruits

This is a whole coconut of the type commonly used for pooja (Hindu religious ritual), called nariyal in Hindi and Kokosnuss in German. It is the mature brown coconut with a hard, hairy shell, chosen here for its role in worship and offerings rather than as a cooking ingredient.

Beyond ritual use, once opened it can be treated like any whole coconut: the water drunk fresh and the flesh grated for cooking.

How to use

• Keep the shell intact and dry until it is needed.
• To open it, tap firmly around the middle with the back of a heavy knife or a hammer until it cracks.
• Store at room temperature for one to two weeks unopened; once opened, refrigerate the flesh and use within a few days.

Coconut is called nariyal in Hindi and thengai or kobbari in South Indian languages, known in German as Kokosnuss. This is the mature brown coconut, with a hard hairy shell, firm white flesh, and a small amount of water inside.

The flesh is grated fresh for chutneys, for coconut-based curries and thoran, and for sweets, while the water can be drunk on its own after the shell is opened.

How to use

• Crack the shell by tapping firmly around its middle with the back of a heavy knife or a hammer.
• Drain the water first, then pry the flesh away from the shell once cracked open.
• An unopened coconut keeps at room temperature for one to two weeks; once opened, refrigerate the flesh and use within a few days.