Toasted Sandwich with Coconut & Yoghurt

This toasted sandwich with coconut & yoghurt is a delightful culinary creation that showcases the rich flavours of traditional South Indian cuisine. Packed with creamy coconut filling and aromatic spices, this sandwich offers a burst of zesty and pungent flavours that South Indian food is famous for. It’s a refreshingly light and easily digestible breakfast or brunch.

At the heart of this sandwich is the combination of two key ingredients: hung yoghurt and freshly grated coconut. These ingredients not only provide a creamy and luscious base but also complement each other beautifully in terms of taste. The grated coconut lends a natural sweetness to the sandwich, effectively concealing the inherent sourness of the yoghurt. Simultaneously, the coconut also acts as a sponge, absorbing all the intricate flavours of the spices used, which helps to balance out the heat from the green chilies.

When toasted, the sandwich undergoes a wonderful transformation and gets a soft and melt-in-your-mouth texture. The hung yogurt becomes even creamier, blending seamlessly with the grated coconut to create a delectable filling that bursts with flavour in every bite.

Serving it with coriander chutney, helps provide a citrusy and fresh flavour to the dish and can also add a slight spice level if desired. It is a great breakfast or lunch meal and sure to break the monotony of typical sandwiches.

Ingredients Used to Make Toasted Sandwich With Coconut & Yoghurt

This recipe requires very few ingredients and is very simple to make.

• Natural Yoghurt or Greek style yoghurt both work well in this recipe. Natural yoghurt is high on water content. So always hang the yoghurt before cooking.
• Grated fresh coconut works the best. Dry shredded desiccated coconut will not work in this recipe.
• Green chillies, curry leaves and coriander accentuate the flavours and add a refreshing herbal note and a fiery kick, respectively, adding depth and complexity to the sandwich.
• Curry leaves brings a unique earthy and citrusy flavour, elevating the overall taste experience.
• Salt
• Tempering mustard seeds when tempered in hot oil release their nutty aroma and elevates the dish.
• Bread – White, brown whole grain all type of breads work.

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Helpful Tips and Tricks for making the Coconut Sandwich :

• Hang the yoghurt in a muslin cloth for about an hour to remove extra moisture. Don’t skip this step otherwise you’ll end up with a very soggy sandwich.
• If you don’t have hung yoghurt or are short of time, you van use 10% greek style yoghurt.

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Coconut Sandwich

Serves: 3 Prep Time: 10 Minutes + Time for hung yogurt Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 cup yoghurt, hung for an hour
• 1 cup grated fresh coconut
• 2 small Indian green chillies, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 10-12 fresh curry leaves, roughly chopped
• 1 tsp black mustard seeds
• 1/4  tsp salt
• 2 tbsp sunflower
• 6 slices of bread of your choice

method

1. Mix together the hung yoghurt, grated coconut, green chillies, coriander leaves and salt.
2. Heat ½ tbsp of oil in a small saucepan over a medium flame. Add ¾ tsp of mustard seeds and cook until they start to sputter. Remove from heat and add 8 curry leaves. Add to the yoghurt mix.
3. Spread 2-3 tbsp of the yoghurt mixture over a slice of bread and top with another slice. Heat 1 tsp of oil in a large skillet over a medium flame. Add a few mustard seeds and curry leaves, when they sputter place the sandwich and cook until crisp on both sides.
4. Cut and serve with coriander chutney.

Did You Make This Recipe?

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