Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ballari Coconut (Ballari Kobbera)

Ballari Coconut (Ballari Kobbara)

For this week’s Indian kitchen, I’m showcasing a unique Indian ingredient, “Ballari Coconut”. It’s a dried whole coconut, and the unique thing about it is how it is dried. Under hot summer sun, some selected whole coconuts are dried with coconut water inside so that the coconut meat can absorb all the coconut water while drying. This process makes the dried coconut very sweet. A completely different taste when compared to ordinary dried coconut, where the drying process is done after removing the coconut water.When cut into half (above image) and grated or powdered, Ballari coconut almost taste like sweetened, sugar added coconut flakes.

In our area, Nandyala (India), it’s called ‘Ballari coconut’. Because of the special process involved in making, it’s priced little bit high than the ordinary dried coconut. Due to high cost, it’s used mainly during special occasions like for preparing sesame laddus and as part of traditional ’sare’ (care package) to married daughters from mothers etc.,

Are you aware of this type of dried coconut? If so, what do you call it at your place? Any feedback is much appreciated. Thanks!

it’s available in Indian grocery stores here in US. I saw it at Subji Mandi in New Jersey and also at Pittsburgh Indian grocery shop. Look for whole dried coconut instead of halved shells.

For more weekend food/herb blogging, check out Kalyn’s Kitchen.

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Indian Ingredients, Coconut (Dry) (Sunday February 19, 2006 at 6:11 pm- permalink)
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