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Coconut is the backbone of traditional south Indian cooking and not a day goes by without fresh coconut. During the yesteryear joint family days, a family would go through anywhere between one to two coconuts every single day. One of the main chore those days in the morning was to shred the fresh coconut in an “aruvamanai” – a tool used to shred coconut. Here is a picture of aruvamanai.

But now, for me at my home (a family of 3), one big coconut lasts for almost a week. Whenever I go to my hometown, I comeback with home grown coconuts from my in-laws farm. I bulk process the coconuts, shred them and freeze them all. Frozen coconuts lasts for a long time and is the best way to store them. Once thawed, they are as fresh as new. It also makes cooking that much easier as shredding coconut every day can be tedious. Morning cooking times are so precious and having ready made fresh frozen coconut is a little blessing.

Here is how I do it. Here is a video I did sometime back on shredding coconut with a knife.

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I go through about 4-5 coconuts a month. This whole process will take about an hour for 5 coconuts. Break all the coconuts using a hammer or a machete.

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Removing the coconut meat All you need is a heavy knife (lite ones will break) or sathagam. Sathagam is a tool primarily used in the chettinad region to shred coconut. Its now widely available in all utensil stores across Tamilnadu. Here is a picture of Sathagam – சத்தகம்

Here is a video of how to remove the coconut meat using a sathagam. https://www.instagram.com/p/BVM-cEAgtkq/

Here is all of the coconut meat that’s been removed from the shell.

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Note: After removing the coconut if the brown pith covering the coconut meat is very dark, you can peel them with a vegetable peeler to get really white meat. I have kept the brown part on today. I have not peeled.

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Shred the coconut Now, add the coconut meat in batches to a mixie/blender. Do not over load the mixie. Fill only until half of the mixie is full. You will need a heavy duty mixie for this and I really like my panasonic mixie. Its really powerful and is perfect for the Indian Kitchen.

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Pulse the coconut several times till the desired texture you need.

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I like my coconut to be really soft.

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Store the shredded coconut Transfer them to zip tote bags and store it in the freezer for upto two months.

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A note on thawing Try to thaw the coconut at room temperature for about 20 minutes and proceed with the recipe.

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Mushroom kuzhambu / kulambu for idli and dosa. Easy Tamilnadu style Kaalan kuzhambu recipe to be served with idli and dosa. With step by step pictures.

This mushroom kuzhambu is a favorite for idli and dosa and the ground coconut masala makes it rich and perfect. The aroma that fills the kitchen in the morning when you make this kurma is just fantastic. Here is how to do it.

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First we will make a masala paste.

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Add in all the masala ingredients to a small mixie jar and grind it to a smooth paste adding half a cup of water. Grind to a fine paste. Set aside.

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Heat a teaspoon of oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds splutter.

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Add in the chopped onions and saute till the onions are soft.

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Add in the chopped tomatoes and salt.

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Add in half a teaspoon each of coriander powder, turmeric powder and red chilli powder. Fry till the tomatoes are soft.

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Add in the chopped mushrooms and the ground paste.

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Add in about two cups of water and let it simmer for 15 minutes on a medium flame.

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Switch off the flame and add in the lime/lemon juice and coriander leaves.

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For the masala paste

  • 1/3 cup coconut
  • 2 green chillies
  • 5 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 clove
  • 1 cardamom
  • 1 small half inch stick cinnamon
  • 6 cashew nuts

Other Ingredients

  • 1 teaspoon Gingely oil (Indian sesame oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 sprigs curry leaves
  • 1 onion, chopped (about half a cup )
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 200 grams mushroom, chopped
  • juice of half a lime / lemon
  • 2 sprigs coriander leaves, chopped
  1. Add in all the masala ingredients to a small mixie jar and grind it to a smooth paste adding half a cup of water. Grind to a fine paste. Set aside.
  2. Heat a teaspoon of oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds splutter.
  3. Add in the chopped onions and saute till the onions are soft.
  4. Add in the tomatoes and salt.
  5. Add in half a teaspoon each of coriander powder, turmeric powder and red chilli powder. Fry till the tomatoes are soft.
  6. Add in the chopped mushrooms and the ground paste.
  7. Add in about two cups of water and let it simmer for 15 minutes on a medium flame.
  8. Switch off the flame and add in the lime/lemon juice and coriander leaves.
  9. Serve hot with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Curry
  • Cuisine: Tamilnadu