Coconut Lagoon Introduces a Kerala’s Farmer’s Life on the Water

(To open the embedded Facebook posts fully for the recipes and details, just click on the date/time under the heading Food and Travel Secrets.)

The backwaters of Kerala are a fascinating place to visit. In this watery world that supports the lush landscape of coconuts and rice, there is no better way to start a visit to Coconut Lagoon than to arrive by water!

We felt very honoured when we arrived, to be treated to Coconut Lagoon’s splendid Curry Lunch served traditionally on a banana leaf. Still in Central Kerala, so many of the dishes at Coconut Lagoon, also come from Syrian Christian cuisine and feature duck, mutton, appam, fish and prawns.

Coconut Lagoon is one of CGH Earth’s most popular and enduring properties, having been built 25 years ago on land that was reclaimed from the sea, with traditional timber buildings that have been rescued from land re-development and preserved on the property. 

Coconut Lagoon offers Heritage Bungalows, Heritage Mansions and Villas with Private Pools

Dining at Coconut Lagoon

Coconut Lagoon has three options for dining, although in the low season, the Ettukettu restaurant is the main venue. 

Ettukettu Restaurant

The Aymanam Cafe

Coconut Lagoon’s In-House Activities

Coconut Lagoon has plenty of included in-house activities (although some were limited by the rains at the time of year when we visited). One of my favourites was the Floating Tea Lady.

The Floating Tea Lady

Tours, Talks and a Sunset Cruise 

There’s also plenty of good talks, tours and a cruise on the lake which when it’s not cloudy, is a serene way to watch the sun go down.

Cooking Demonstrations 

My favourite, of course was the cooking demonstrations where both a vegetarian and no-vegetarian dish is demonstrated each day. Guests can taste the well known classics of the area and take home the printed recipes.

Kerala Fish Curry

Avial

Prawn and Mango Curry

Carrot Thoran

Prawn Moilee

Pumpkin Erussery

Behind the Scenes in the Coconut Lagoon Kitchen

Chef John has a great team and they welcomed me into the kitchen to watch the vegetarian dishes being prepared for the lunch buffet.

4 Preparation Styles for Kerala Vegetarian Dishes

Amal showed me four Kerala vegetarian dishes, each cooked in a different style, but interestingly, for the most part, they used similar ingredients in different ways. The main vegetable could also be varied and sometimes a fruit substitute would go well. Coconut oil always featured, as the cooking oil and for tempering.  Coconut flesh was sliced, grated or ground. Mustard seeds, curry leaves, dried red chilli, sliced shallots, ginger and garlic were common ingredients too. The marsala powders varied depending on the colour desired and the level of spiciness. Cumin seeds and fennel seeds were used in some dishes but not all. Fenugreek seeds were not used at all for these vegetarian dishes. 

Peechinga Thakkali Curry (using Ridge Gourd)

Snake Gourd (Padavalanga) Thoran 

Beetroot Mezhukuvarathy

White pumpkin cooked with coconut paste and yogurt (Kumbalanga Moru Kachiyathu)

My greatest thanks to Samboo, Naveen, Alby, Tijo and John who introduced me to Kerala Backwaters cuisine and generously treated me to many lovely new tastes and experiences!

I left with fond memories of great food and a lovely property!

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