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Coconut Lagoon Review + Chef’s Signature Recipe

Coconut Lagoon Review + Chef’s Signature Recipe

Experience untouched Kerala in Kumarakom at Coconut Lagoon. 

You must arrive at the resort by boat as no roads lead to the resort. Enjoy the view of the glittering Vembanad Lake from your traditional Tharavad home. 

Watch the chefs create extraordinary dishes during the cooking demonstration, explore the backwaters and unwind with a relaxing massage. 

With authentic Keralan cuisine and breathtaking landscapes, Coconut Lagoon is a delightful feast for your senses. 

 

Getting There

There’s only one way to reach Coconut Lagoon: over the water. Their private jetty is only a kilometre away.

The 10-minute boat ride over the scenic lake, past the lazy coconut palms to the resort, set the tone of your holiday to come — novel and exciting, yet nurturing and relaxed! 

Coconut Lagoon is 10 kilometres from Kottayam, the nearest town. It’s a 25-minute boat ride from the Puthenangadi boat landing and a 45 kilometres drive from Kochi. It’s 86 kilometres away from the Cochin International Airport.

 

Staying at Coconut Lagoon

Coconut Lagoon is located on Vembanad Lake. It’s one of the largest inland lakes in India. History and water are the defining elements at Coconut Lagoon. 

The guest cottages are all individual works of art. Built in 1993 from the remnants of Tharavads (old mansions) that were once family homes of the nobles of the land. 

All mansions were brought here in sections. Then, they were painstakingly reassembled by skilled craftsmen so that you could experience what it’s like to live in the celebrated and ancient houses of yore. 

In homage to the environment that sustains and supports all, they have their own saved grove. It’s a piece of pristine forest that’s dedicated to nature and at the same time keeping with a time-honoured tradition. 

 

Kerala Tharavadu Heritage

At Coconut Lagoon, the accommodations extend beyond the borders of contentment and comfort. They approach it as a distinctive experience — the one that you’ll fondly recall for its variety and uniqueness. 

They have three types of accommodations at Coconut Lagoon:

The Heritage Mansions offer a unique experience.

Regardless of the accommodation that you choose, it will have a mystique nested within that’ll captivate you in its own charming way. And just like humans, no two rooms are alike! They have their own secrets and charms to be discovered. 

However, all guest accommodations are united by an aesthetic agenda that’s guided and inspired by ‘the natural’ and ‘the regional’. 

They’ve sourced old artefacts, furniture and other materials directly from the traditional manors or are created by skilled craftsmen to manifest a rare holiday experience for you.

 

Amenities and Services

Relax and unwind at the swimming pool.

 

Facilities at Coconut Lagoon

Enjoy piping hot tea and local snacks at Chaya Vallam.

 

Things To Do

Visit the Butterfly garden to catch a glimpse of the most beautiful and rare butterflies.

There are a lot of things to do when you’re at Coconut Lagoon such as:

 

Activities outside the resort:

All these activities are chargeable but worth every penny!

 

Food and Beverage

Experience Kerala’s enchanted cuisine at Coconut Lagoon

Kerala is known for its bewitching coastlines, misty mountains and dreamy waterways. Its polity and history are also reputed. But only a few know the specialness of its cuisine — enigmatic and unique! 

Experience Kerala’s enchanted cuisine at Coconut Lagoon. They have the following restaurants:

  1. Aymanam: Situated on the lakeside, it’s a seafood speciality restaurant. The waterfront restaurant offers you a chance to experience the local Keralan food. The food is made with utmost care and lovingly served on banana leaves for authenticity. It’s recommended that you try the regional fish curry and tapioca with crushed bird’s eye chilli. Their buffet offers you a chance to indulge in Kerala’s rare recipes prized all around Kerala that are unknown to the outside world. Most of the dishes are centred around fish, notably the ‘Karimeen’ which is the legendary Pearl spot fish of the backwaters. Dine with an air of quaint serenity at Aymanam. Breakfast is served between 7:30 to 10 a.am., lunch is served between 1-3 p.m., and dinner is served between 7:30 to 10 p.m.
  2. Ettukettu: This restaurant celebrates Kerala’s authentic cuisines. Also, enjoy Continental and North Indian cuisines along with a rustic ambience. Lunch is served between 1-3 p.m, evening tea and snacks are served between 4-5 p.m. and dinner is served between 7:30 to 10 p.m.
  3. Vembanad Grill: Step into this garden cafe to relish the fresh catch of the day, grilled to perfection. 
  4. Chaya Vallam: It’s a unique tea service that comes on a boat.
  5. Heron’s Pond Bar: It’s a fully-fledged bar that serves signature cocktails and mocktails. 

 

Exclusive Dining Experiences at Coconut Lagoon

If you’re staying at Coconut Lagoon for over a day, it’s highly recommended that you opt for their exclusive dining experiences. 

 

About the Chef

During my stay, I had the fortune of speaking to Chef Jerry Mathew. 

He joined CGH Earth Experience Hotels in 2000 at its flagship hotel Casino after his catering graduation. He was trained in the fields of confectionery and bakery but transitioned into the field of Indian cuisine. So far, he has served in five properties of the CGH group including the Brunton Boatyard, Marari Beach Resort and Spice Village.

At the Brunton Boatyard, he always ensured a touch of local taste both at the History Restaurant where a unique menu is influenced by ancient traders of the Arab, Jewish, Portuguese and Dutch era and at the Seafood Kitchen where the freshest Seafood is carted. 

Chef Jerry is an exponent of serving fresh foods and he leaves no stone unturned to provide the diners with the best quality foods. The efforts put forth by the chef in starting a garden restaurant coined “Farm Kitchen”, where he successfully implemented the ‘Farm to Fork’ concept at Marari Beach is laudable. 

He then moved to Spice Village, Thekkady, known for the best species in India. Unlike many of today’s younger generation chefs, he practices the art of ‘Responsible Cuisine’ with passion and awareness. The 50-mile restaurant and the articulated spice cuisine at Spice Village deliver food experiences to travellers with great respect to the local community and the environment. His hand and glove relationship with the naturalists gives the added advantage of knowing every ingredient from its original perspective. 

Chef Jerry proved his mettle once again on this trip to South Africa. He was invited by the famous Legacy group of hotels to train their chefs on different Indian favours. Food festivals and press events were conducted to promote Indian cuisine.

Currently, he heads the Coconut Lagoon culinary team. He specializes in authentic Kerala Cuisine. Therefore, Coconut Lagoon is loaded with wonders of its distinct culinary tradition: real Kerala food made with care as you would make at home served on banana leaves.

The humble chef has acquired the skills of putting on the plate local superfoods of the tropics in the way nature wants it. His in-depth knowledge of infusing flavours helps him to use it holistically, a step above the regular use of spices in cooking. 

 

Kootu Curry and Chilli Coconut Rice Recipe

Kootu Curry is a thick curry-based dish made of legumes and vegetables. Serve it with Chilli Coconut Recipe to enjoy festivals such as Vishu and Onam. They’re one of the most important dishes of Onam Sadhya. 

Kootu Curry is a traditional thick curry-based dish made of legumes and vegetables.

Serves: 4

 

Kootu Curry

Ingredients:

100 g black chickpeas, 400 g mixed vegetables

 

For dry roasting:

1 sprig of curry leaves, 3 tsp coriander seeds, 5 shallots, 5 cloves of garlic, 1 cup grated coconut, 2 tbsp coconut oil

 

For gravy:

½ cup of Coconut milk, ½ tsp Fennel powder, Salt (to taste), ½ tsp pepper powder, 2 tsp coriander powder, 1 tsp chilli powder, ½ tsp turmeric powder, 1 sprig of curry leaves, 2 onions (finely chopped), 2 green chillies (finely chopped), A small piece of ginger (finely chopped), 3 dry red chillies, ½ tsp mustard seeds, 2 tbsp coconut oil

 

Directions:

Thoroughly wash and clean the black chickpeas. Boil them with salt until done. Drain and keep aside. For dry roasting, saute the grated coconut in oil with coriander seeds, curry leaves, garlic, dry chillies and shallots. When the grated coconut turns golden brown in colour, remove it from the fire and make it into a fine paste. For the gravy, heat oil in a pan. Add the mustard seeds and let them crackle. Toss in the curry leaves and red chillies and stir. Add and saute chopped onions, ginger and green chillies. When the onion turns light brown in colour, add turmeric, coriander and chilli powders. Saute and add the roasted paste of coconut with mixed vegetables. Allow the vegetables to cook before adding the boiled chickpeas. Continue to cook for a few minutes. Stir in the coconut milk. Stir in the pepper and fennel powders. Serve hot with Chilli Coconut Rice.

 

Chilli Coconut Rice

Ingredients:

1 tsp cashew nuts, 1 sprig of curry leaves, Salt, to taste, 5 whole red chillies, 1 tsp Urad dal, 1 tsp mustard seeds, 3 tbsp coconut oil, 100 g grated coconut, 500 g rice

 

Directions:

Boil the rice and keep it aside. Heat oil in a thick-bottomed pan and allow the mustard seeds to crackle. Add split cashew nuts, Urad dal, curry leaves and whole red chillies. Saute for a few minutes before adding the grated coconut. Saute again for a few more minutes and add the boiled rice along with salt. Mix well and cover with a lid. Continue to cook on a low flame for a few minutes. Serve hot with Kootu Curry.

Print

Kootu Curry and Chilli Coconut Rice Recipe

Kootu Curry is a thick curry-based dish made of legumes and vegetables. Serve it with Chilli Coconut Recipe to enjoy festivals such as Vishu and Onam. They’re one of the most important dishes of Onam Sadhya.
Course Main Course
Cuisine Indian, Kerala
Keyword Chilli Coconut Rice, Kootu Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Chef Jerry Mathews

Ingredients

Ingredients required to make Kootu Curry

  • 100 g black chickpeas
  • 400 g mixed vegetables

For dry toasting:

  • 1 sprig of curry leaves
  • 1 tsp coriander seeds
  • 5 shallots
  • 5 cloves of garlic
  • 1 cup grated coconut
  • 2 tbsp coconut oil

For gravy:

  • ½ cup of Coconut milk
  • ½ tsp fennel powder
  • salt to taste
  • ½ tsp pepper powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 sprig curry leaves
  • 2 onions finely chopped
  • 2 green chillies finely chopped
  • A small piece of ginger finely chopped
  • 3 dry red chillies
  • ½ tsp mustard seeds
  • 2 tbsp coconut oil

Ingredients required to make Chilli Coconut Rice

  • 1 tsp cashew nuts
  • 1 sprig of curry leaves
  • salt to taste
  • 5 whole red chillies
  • 1 tsp Urad dal
  • 1 tsp mustard seeds
  • 3 tbsp coconut oil
  • 100 g grated coconut
  • 500 g rice

Instructions

Ingredients to make Kootu Curry

  • Thoroughly wash and clean the black chickpeas. Boil them with salt until done. Drain and keep aside.
  • For dry roasting, saute the grated coconut in oil with coriander seeds, curry leaves, garlic, dry chillies and shallots.
  • When the grated coconut turns golden brown in colour, remove it from the fire and make it into a fine paste.
  • For the gravy, heat oil in a pan. Add the mustard seeds and let them crackle. Toss in the curry leaves and red chillies and stir. Add and saute chopped onions, ginger and green chillies.
  • When the onion turns light brown in colour, add turmeric, coriander and chilli powders.
  • Saute and add the roasted paste of coconut with mixed vegetables.
  • Allow the vegetables to cook before adding the boiled chickpeas.
  • Continue to cook for a few minutes. Stir in the coconut milk.
  • Stir in the pepper and fennel powders. Serve hot with Chilli Coconut Rice.

Directions to make Kootu Curry

  • Boil rice and keep it aside.
  • Heat oil in a thick-bottomed pan and allow the mustard seeds to crackle.
  • Add split cashew nuts, Urad dal, curry leaves and whole red chillies.
  • Saute for a few minutes before adding the grated coconut.
  • Saute again for a few more minutes and add the boiled rice along with salt.
  • Mix well and cover with a lid. Continue to cook on a low flame for a few minutes.
  • Serve hot with Kootu Curry.

Culture, Community and Ecology

 

Contact Details

For reservations, contact them via:

Website

Telephone: +91 484 4261711/+91 481 2526200

Email: contact@cghearth.com/ coconutlagoon@cghearth.com 

Address: Coconut Lagoon, Kumarakom, Kottayam District, Kerala-686563

 

The Takeaway

Located in the enchanting and sheltered cove in Kumarakom, Coconut Lagoon reflects the magnificence and diversity of Vembanad Lake. It’s a CGH Earth experience that respects the delicate and rich ecosphere and the vibrant culture of the Kuttanad region. The hospitality is unparalleled and I highly recommend you choose their resort if you’re planning to visit Kumarakom. 

 

Also, read Vismaya Lake Heritage Review + Chef’s Signature Recipe