What is dry coconut, kopra?

Dry coconut is a simple dry form of coconut. Technically, the fresh coconut is dried in sun before it is pressued out to remove oil from it. The water in the coconut dried up and the coconut turns dry. This resulting dry coconut is white to off-white in colour.

Khopra

Chopped dry coconut

Dry coconut can be chopped using a sharp knife into small (1/2 inch) or large (1 inch) pieces. The smaller pieces can be roasted and used as a garnish for many puddings and sweets while the large pieces can be roasted and grinded into a fine powder and used for providing flavor to curries or be used in making cakes and other confectioneries.

Grated dry coconut

Coconut can be grated thinly or thickly using a grater as required by the recipe. Grated can be used to sprinkle over various curries, vegetable dishes, beverage or in salad. 

Sliced dry coconut

Slice using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement, can used as a garnish or for recipes like custards, puddings or just add to sambhar.

The dry coconut is commonly available at the grocery stores or super market. Buy them clean, off white in colour from a known retailer. Check for the dirt content and avoid yellowish coloured coconut.

Culinary Uses of dry coconut, kopra in Indian Cooking

· Sabzis tastes really good with dry coconut, as it gives a very nice nutty taste. Try these sabzis for  an amazing taste to serve your family.. 

1.      Mirchi Ka Salan an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. 

2.      Lahori Aloo the use of khus-khus and dry coconut in the masala and milk in the gravy are sure to satisfy your palate.

3.    Potatoes and Tomatoes Stuffed with A Coconut-based Paste unique dish is made by stuffing potatoes and tomatoes with a flavourful paste of coconut, onions and garlic perked up with an assortment of spices.

4. Panchamrut  a dish with a holy connotation, in the sense that it is offered to God during most pujas.

Who said chutney and masala can be only made with wet coconut. Here are few recipes using dry coconut, where you can make these and store it for few days as well. 

1.      Dry Garlic Chutney a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney.

2.      Basic Malvani Gravy malvani food features a lot of onion-based curries and malvani paste/masala, which is a special blend of spices that lends the cuisine its distinctive taste.