Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).