1. Kerala Vegetable Stew (Ishtu) A mild and creamy dish with coconut milk, potatoes, carrots, beans, and spices like cinnamon and cloves.
2. Avial (Kerala) A thick mixed vegetable curry with coconut, yogurt, and curry leaves, traditionally made with drumsticks, raw bananas, and carrots.
3. Thengai Aracha Kootu (Tamil Nadu) A lentil and vegetable curry made with freshly ground coconut, cumin, and green chilies, often paired with pumpkin or ash gourd.
4. Mangalorean Gassi A coastal Karnataka-style curry with a rich coconut-based masala, often made with chickpeas, yam, or bottle gourd.
5. Ulli Theeyal (Kerala) A tangy and spicy coconut-based curry made with small onions (shallots) and tamarind, giving it a deep, roasted coconut flavor.
6. Goan Veg Caldine A mildly spiced coconut curry with a blend of turmeric, tamarind, and whole spices, usually made with pumpkin, ladyfinger, or potatoes.
7. Malvani Rassa (Maharashtra) A spicy coconut and kokum-based curry from the Malvan region, made with vegetables like ridge gourd or mushrooms.
8. Bengali Chanar Dalna A unique coconut-based curry with homemade paneer (chhena) and potatoes, flavored with bay leaves and garam masala.
9. Sindhi Kadhi (with Coconut Twist) The traditional gram flour-based Sindhi kadhi is sometimes enriched with coconut for added depth, featuring okra, drumsticks, and potatoes.
10. Nariyal Wale Aloo (North Indian-style Coconut Potato Curry) A creamy coconut and yogurt-based potato curry with mild spices, served with puris or rotis.