Kurumba Salad (Kurumba Salad)
The Quirky Foodster Team
Ingredients
- Young king coconuts, flesh scooped out — 2 (about 1.5 cups / 200 g)
- Red onion, thinly sliced — 1/2
- Green chilli, thinly sliced — 1
- Lime juice — 2 tbsp
- Chopped coriander — 1 tbsp
- Salt — to taste
Method
- Carefully open the king coconuts and scoop out the soft flesh with a spoon.
- Slice the flesh into thin strips if it is firm enough, or leave in soft scoops if very tender.
- Combine the coconut flesh with the sliced onion and chilli in a bowl.
- Add the lime juice, coriander and salt, and toss gently.
- Serve immediately while fresh.
Introduction: A refreshing salad built around the soft, jelly-like flesh of young king coconut, tossed with lime and chilli.
Cultural Background: Kurumba, the young king coconut, is prized in the Maldives both for its sweet water and its tender flesh, which is scooped out and eaten fresh. This salad turns that everyday snack into a light side dish for hot-weather meals.
Tips: Choose coconuts that feel slightly heavy for their size, indicating a good amount of flesh. Toss just before serving so the coconut doesn’t sit too long in the acidic dressing.
Variations: Add flaked smoked tuna to turn this into a light main-course salad. A pinch of grated ginger adds extra freshness.
Storage: Best eaten fresh; if needed, store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 5 g fat, 10 g carbohydrate.
FAQs:
Q: Can I use mature coconut instead?
A: The texture will be firmer and less jelly-like, but it can work
Q: Is kurumba the same as regular coconut?
A: It refers specifically to the young, orange-husked king
- Young king coconuts, flesh scooped out — 2 (about 1.5 cups / 200 g)
- Red onion, thinly sliced — 1/2
- Green chilli, thinly sliced — 1
- Lime juice — 2 tbsp
- Chopped coriander — 1 tbsp
- Salt — to taste
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