Coconut Oil (Nariyal Tel)
ケララ料理の命の油！甘い香りがスパイスの海を支配する
Description
Oil extracted from coconut endosperm. Especially in South India's Kerala state, it's the base cooking oil, granting a unique sweet aroma and rich depth to the entire curry.
Classification: For Hardcore Fans,Plant Oil,Tropical Flavor
Shops selling Coconut Oil (Nariyal Tel)
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How to use
Ingredients
- Coconut oil
Instructions
- Put coconut oil in a pot, heat on medium (*solidifies below 24°C, so melt in hot water bath in winter).
- Toss in mustard seeds/curry leaves, pop them to transfer aroma to oil (tempering).
- Fry onions/spices, creating the intensely coconut-flavored foundation for seafood curries or veg stews (Aviyal).
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Vegetable oil (yields zero sweet coconut aroma but as an oil sub)
Pairing
Kerala Fish Curry, Aviyal (Veg coconut stew)
Trivia
[Trend] In Kerala, this oil is used literally in 'all dishes'. Recently, unrefined 'extra virgin coconut oil' has become a global boom as a healthy diet oil rich in medium-chain fatty acids.
Eating tips & etiquette
[Unique Usage] After turning off curry heat, swirl 1 tsp of raw coconut oil over the top as a finish (chaser oil), exploding the exotic aroma!
Allergen
None