jump to navigation

The Syrian Christian coconut February 21, 2007

Posted by C Y Gopinath in Food.

C Y Gopinath presents a possibly imaginary sweet that is made only once a year by certain Keralite families no-one seems to know about

ONCE UPON A TIME, long ago, in the enchanted part of India known as the Backwaters, there lived a simple villager named Mohan. Thin but wiry, with jet black hair and intense eyes, Mohan had one great passion — cooking. It was widely acknowledged (or at least undisputed in the stretch of the Backwaters where the Onam Boat Race is held annually) that when it came to wizardry in the kitchen, there was nothing even Mohan’s mother could have taught him.

Whenever there were visitors to his part of the waters, Mohan would brusquely shoo away the womenfolk and take over their kitchen. The women, who knew they would never be a match for Mohan, would outwardly mutter and groan and feign inconvenience as they left. Later, after he had conjured up a perfectly magical feast, Mohan would summon them to serve the food. He himself would modestly retire to a vantage behind some coconut tree, probably to study the expressions on his guests’ faces as they ate.

The thing that I do not know about Mohan is whether he was capable of cooking up recipes in his head as well as in the kitchen. Some cooks are like that, you know. They can effortlessly imagine into existence a dish that perhaps no-one could possibly ever make.

And this is why today, nearly six years after I met Mohan, I still do not know if the Syrian Christian Coconut is for real or something Mohan dreamed up to make me smile as I left Allepey.

It was a film shoot. It was a hot and humid day, with bright, clear sunlight and sweat glinting on foreheads and knuckles of the unit members. Lunch, when it was finally served on plantain leaves in a shady backyard, was a welcome break.

As the women bustled about, tittering courteously and serving, I began to wonder who among them had created such amazing food. There was a dish featuring mussels and yams in a coconut gravy; another featuring jackfruit and tiger prawns; a sort of spicy sambar; crisp fried tapioca wafers. And that was when Mahesh Mathai, the film’s director, introduced me to his friend Mohan.

Mohan spoke no English, and I barely understand Malayalam, but when people are united by affection for the craft of good cooking, words hardly pose a barrier. In the boat on the way back to Cochin, I used an interpreter to probe Mohan’s love of cooking.

His answers, it seemed to me, were somewhat distracted, as though he had some more urgent mission. Suddenly he asked me: “Shall I tell you about the Syrian Christian Coconut?” And that was how it unfolded.

Once a year (said Mohan), just after the paddy harvest, certain families of land-owning Syrian Christians go through the ceremony of parboiling the rice in ancient stone vats in their backyards. During the several hours that the grain boils, they take advantage of the extreme heat within the vats to have a brief and passionate extra-marital affair with the coconut. The result is an exotic, lyrical dessert that you will be lucky to find only once a year, provided you are in the right Syrian Christian home at the right time.

The coconut should be well-chosen, neither so tender that the inner flesh is pulpy and loose, nor so mature that the white has hardened into a shell. Once such coconuts have been selected, a slice is neatly removed from the top, and the sweet water drained through the opening.

Each coconut is now stuffed with a delicious mixture featuring flattened rice (pohe in Mumbai, aval in Kerala), jaggery, a few cardamom pods, some jeera  and a spoon of clarified butter). The coconut’s lid is now replaced, and the entire gizmo is bound up tightly with cloth — and tossed into the vat where the rice is boiling.

Here, in the intense heat of the cauldron, the treasure within the coconut is transformed by a process that is neither boiling nor baking nor entirely pressure cooking nor anything else. For a few hours, the coconut dances about in the water, like an impatient egg in an incubator. When the rice is finally parboiled, the coconut too is all set to deliver.

If you’ve done it right, according to Mohan, then you should be able to tear away the outer husk of the coconut, which would have tuned loose and fibrous. Sitting within it like a nearly perfect pearl, should be a hot, white ball filled with a heavenly sweetness. Through the hole in the top, you’d probably get wafts of cardamom, cumin and butter. You merely let it cool, and then serve it.

Mohan disappeared into Kerala’s dusk, and I never met him again. Back in Mumbai, I valiantly tried to recreate the Syrian Christian Coconut at a friend’s house, using a pressure cooker instead of a stone vat, but all I got was a misshapen pulp and a demolished coconut. Since then, I have collared many a Syrian Christian and asked them to tell me yea or nay about the Syrian Christian Coconut. They have all heard me out patiently; some have shaken their heads sadly; others have smiled tolerantly.

They didn’t say it, but I could tell they thought I was nuts.


1. Nandita - February 23, 2007

This one was truly fascinating CYG…the process can surely not be categorized in anything we are familiar with – a mystery of a story. Had you captured a pic of that mystery, it would have been a divine treat!

2. Anjali - February 26, 2007

CYG this sounds amazing. My grandpa once attempted to test a young newly wed as he asked if she knew how to boil a coconut!

3. sailaja - March 6, 2007

How I wish I could taste this mysterious dessert.
Your fortunate to have met Mohan and listened to the story of the Syrian Christian coconut, CYG..:).

C Y Gopinath - June 9, 2015

Hello Sailaja —

I can’t believe I’m replying to a 2007 letter in 2015. I was going through old mail and came upon yours.

I wonder if you’ve been wondering where my blog has disappeared to. It is true, the blog has unfortunately been inactive for some time. A part of the reason is that I had shifted everything to a new WordPress site. Though it is still under construction, it is ready for viewing.

Please do come back — lots of my food writing is there, and I’m seriously dreaming up new ones now. You can access it at http://www.cygopinath.com — and sign on when you get the subscription form. I will make sure you get a notification whenever I post a new blog.



4. arundati - June 28, 2007

my father in law once mentioned that certain coconuts would be stuffed with rice, jaggery, cardamom and ghee and put over hot coals till they’re almost burnt to death. but the shell would protect the insides, yielding an unbelievable treat. at that time i didnt believe what he was saying, thinking it was obsessive love for his ‘nad’, after reading this….am wondering if i should ask him again…he isnt syrian christian, but is from palakkad allright.

loved your writing….had me chuckling through them all!!

5. Sonali Mukhopadhyay - August 22, 2007

can image the pearly white ball harbouring the dusky brown sweetness … wish you could record more of it before Mohan disappeared into Kerala’s dusk.

On the aside, it reminds me of a dish from the coconut fringed land of the east: Bengal. The dish is called dab chingri, where a tender coconut is stuffed with prawns marinated in mustard and coconut paste and left to roast over a clay oven. The end product that comes out is ready to regale the queen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: