Easy Toasted Coconut and Yoghurt Sandwich

The sound of mustard seeds popping in hot oil, followed by the crackle of fresh curry leaves, always takes me straight back to my mum’s kitchen in India. This kind of tempering is one of the most familiar aromas in Indian cooking, especially in South Indian kitchens, and is often the very first thing to happen before anything else gets going.

These Toasted Coconut and Yoghurt Sandwiches bring those flavours into something as simple as a sandwich. Thick yoghurt and fresh coconut make the filling creamy, with coriander, green chillies and that mustard seed and curry leaf tempering running through it. Once toasted, the bread is crisp and golden while the middle stays soft and creamy.

I like adding a few mustard seeds and curry leaves to the pan while the sandwiches toast too. The curry leaves become crisp and the mustard seeds catch against the bread, so you get their flavour on the outside as well as through the filling.

For me, these are especially good for breakfast, hot from the pan with coriander chutney alongside. They are just as good for a quick lunch or an afternoon snack.

Why You’ll Love this Recipe

• It’s ready in minutes. Beyond the tempering and the toasting itself, there’s nothing else to cook. No boiling, roasting or lengthy prep. This is a real any-day breakfast, not a weekend project.
• There’s very little washing up. The filling comes together in one bowl, and the same pan used for the tempering can be used to toast the sandwiches afterwards.
• It travels well. Once toasted and allowed to cool slightly, the sandwiches hold up well wrapped in foil or paper, making them a good option for breakfast on the go or a packed lunch.

Why South Indian Kitchens Love Coconut, Yoghurt & Curry Leaves

Travel through South India and you’ll find enormous differences in the food from one region to another, but coconut, yoghurt and curry leaves appear in kitchens across much of the south. The warm climate and abundance of coconut palms have naturally made fresh coconut an important part of everyday cooking, used grated, ground into chutneys, blended into gravies or pressed for its milk.

Yoghurt plays a slightly different role. Its natural tang works particularly well with rice and spices, while also bringing a cooling element to meals, especially welcome in a warmer climate. You’ll find it in everything from curd rice and pachadi to marinades and yoghurt-based curries.

Curry leaves work differently again. Where coconut and yoghurt bring body and coolness, curry leaves are all about aroma, and fresh ones are quite unlike anything dried or powdered. Their flavour really comes alive when they hit hot oil, which is why tempering them with mustard seeds is such a familiar technique across South Indian kitchens, either at the beginning of a dish or poured over at the end.

That combination is what inspired the filling for these sandwiches. It takes flavours that are deeply familiar in South Indian cooking and puts them somewhere much less traditional: between two slices of bread.

Ingredients Used

Hung yoghurt. You want the yoghurt thick enough to sit comfortably between the bread without making it soggy. Natural yoghurt works well, but give it at least an hour to drain. Greek yoghurt will need less time as it starts off much thicker.

Fresh coconut. Freshly grated coconut is important here, both for its soft texture and its natural sweetness. Desiccated coconut is much drier and won’t give the filling quite the same creamy consistency when mixed with the yoghurt.

Indian green chillies. These small green chillies bring a fresh, fairly sharp heat. Two work well for me, but chillies can vary enormously, so adjust them depending on how hot yours are.

Fresh coriander. Finely chop the leaves and tender stalks so they run evenly through the filling. They bring freshness to the yoghurt and coconut without taking over.

Fresh curry leaves. One of the defining flavours of the sandwich. Roughly chop the leaves going into the filling tempering, but leave those used for toasting the sandwiches whole. They become wonderfully crisp in the pan.

Black mustard seeds. These need that brief contact with hot oil to release their nutty flavour and aroma. Most go into the filling, with a few reserved for toasting the sandwiches.

Washed urad dal. These small, split and skinned white lentils are often used in South Indian tempering. When fried in hot oil, they turn lightly golden and develop a lovely nutty flavour and delicate crunch. Even a small amount adds a little extra texture to the filling.

Sunflower oil. A neutral oil works best because there are already plenty of flavours going on. Sunflower oil lets the mustard seeds and curry leaves come through without adding a flavour of its own.

Bread. There is no need for anything elaborate. White, brown or wholemeal all work; just choose a bread sturdy enough to hold a generous layer of filling without being overly thick.

Salt. There isn’t much needed, but don’t leave it out. Yoghurt and coconut both benefit from enough seasoning to bring their flavours forward.

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How to make it

Start with the yoghurt. Spoon the yoghurt into a muslin-lined sieve set over a bowl and sprinkle over a generous pinch of salt. The salt helps draw out the excess water, giving you a thicker yoghurt that will sit comfortably between the bread without making it soggy. Leave it to drain for at least an hour. If you’re leaving it for any longer, transfer the whole setup to the fridge while it drains. It should be thick and creamy before you use it.

Mix the filling. Add the hung yoghurt to a bowl with the freshly grated coconut, finely chopped green chillies, coriander and salt. Mix until everything is well combined and the chilli and coriander are evenly distributed through the filling.

Temper the mustard seeds, urad dal and curry leaves. Heat a little sunflower oil in a small frying pan and add the washed urad dal. Once lightly golden, add the mustard seeds and wait until they begin to pop before adding the roughly chopped curry leaves. Let them crackle for a few seconds, then pour the tempering, oil and all, into the coconut and yoghurt mixture and stir well.

Fill the sandwiches. Spread a generous layer of the filling over a slice of bread and place another slice on top. You want enough for a creamy centre without adding so much that the filling escapes from the sides as the sandwich cooks.

Toast the sandwiches. Heat a little sunflower oil in the same pan and add some mustard seeds and whole curry leaves. Once they begin to crackle, place a sandwich in the pan and cook over a medium heat until the underside is crisp and golden. Carefully turn it over and toast the other side. Repeat with the remaining sandwiches.

Serve them straight from the pan. Cut the sandwiches in half while still warm and serve with coriander chutney alongside.

Helpful Tips and Tricks

• Let the yoghurt tell you when it is ready. An hour is a good starting point, but how quickly it drains will depend on the yoghurt you’re using and where you live. What you’re looking for is a thick, creamy consistency with the excess water removed. If it needs longer than an hour, leave it to continue draining in the fridge.
• Freshly grated coconut is essential here. Desiccated coconut is too dry and has a completely different texture, so it isn’t a suitable substitute for this filling. If fresh coconut isn’t readily available where you live, frozen grated coconut is a good alternative. Defrost it completely before using.
• Don’t overfill the sandwiches. A generous layer is lovely, but too much makes the sandwich difficult to turn and the filling can spill out into the pan. Spread it evenly, leaving a small border around the edges.
• Medium heat gives you the best toast. You want enough time for the bread to become evenly crisp and golden while the filling warms through. Too high a heat and the bread can brown before the centre has had a chance to warm.
• Making them ahead works in two ways. The filling can be prepared in advance and kept chilled, but don’t assemble the sandwiches until you’re ready to toast them or the bread can become soggy. Once toasted, however, they travel surprisingly well. Let them cool slightly before wrapping so the steam doesn’t soften the bread.

Looking for more Indian breakfast recipes?? Here are few of our favourites:

Light and Spongy Rava Dhokla

Semolina Upma with Green Coriander Chutney

Potato Stuffed Paniyaram – Crispy South Indian Snack

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

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Easy Toasted Coconut and Yoghurt Sandwich

Serves: 3 Prep Time: 10 Minutes + Time for hung yogurt Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1 cup yoghurt
• 1 cup freshly grated coconut
• 2 small Indian green chillies, finely chopped
• ¼ cup coriander leaves, finely chopped
• 10–12 fresh curry leaves, roughly chopped
• 1 tsp black mustard seeds
• ¼ tsp washed urad dal
• ¼ tsp salt, plus a generous pinch for draining the yoghurt
• 1½ tbsp sunflower oil
• 6 slices bread of your choice
• Coriander chutney, to serve

method

1. Spoon the yoghurt into a muslin-lined sieve set over a bowl and sprinkle with a generous pinch of salt. Leave to drain for at least 1 hour, until thick and creamy. If draining for longer, keep it refrigerated.
   (1 cup yoghurt • generous pinch of salt)
2. Place the hung yoghurt in a bowl with the freshly grated coconut, green chillies, coriander and salt. Mix until well combined.
   (Hung yoghurt • 1 cup freshly grated coconut • 2 small Indian green chillies • ¼ cup coriander leaves • ¼ tsp salt)
3. Heat the sunflower oil in a small frying pan. Add the mustard seeds and cook until they begin to pop, then add the curry leaves and let them crackle for a few seconds. Pour the tempering, oil and all, into the yoghurt mixture and stir through.
   (½ tbsp sunflower oil • ¾ tsp black mustard seeds • ¼ tsp urad dal • 8-10 fresh curry leaves)
4. Divide the filling between three slices of bread, spreading it evenly and leaving a little space around the edges. Top with the remaining bread slices.
   (6 slices bread • prepared filling)
5. Heat the sunflower oil in the same pan and add the mustard seeds and curry leaves. Once they begin to crackle, toast the sandwiches one at a time over a medium heat until crisp and golden on both sides.
   (1 tbsp sunflower oil • ¼ tsp black mustard seeds • remaining curry leaves)
6. Cut and sandwich in half and serve warm with coriander chutney alongside. 
   (Coriander chutney, for serving)

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