Nadia Bara Tarkari | Coconut Cutlet Curry (without onion n garlic)

Coconut, Sriphala is a fruit which belongs to the Cocos nucifera palm. This mature nut, Coconut has slowly become a versatile food and are being used in everything from our daily cuisine to our beauty regimens. Hundreds of coconut species are found all over India and its taste varies according to its soil alkalinity. Those who believe in the healing powers of natural ingredients would probably know about the health benefits of coconut. Indian households have been using the goodness of coconut in various forms over generations.

Coconuts are highly nutritious, rich in fiber and packed with essential vitamins and minerals. Well, in Odia cuisine an authentic curry is prepared using this versatile nut as Nadia Bara Tarkari / Coconut Cutlet Curry. This is very easy to prepare as well as tastes so delicious. Here I have prepared without using onion and garlic. Authentic recipe of this dish always uses the coconut cutlet along with some potato cubes, but I don’t prefer to add potato while preparing. Since this version is without onion n garlic, so anyone can opt during any festival as well.

So do try this without onion n garlic nadia bara tarkari / coconut cutlet curry. If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also give your valuable feedback either in the comment box below or tag me as #firsttimercook on Instagram. You may also follow me on FacebookPinterestTwitterGoogle+Instagram and can subscribe for free to get new recipes directly into your inbox 😊

Preparation Time : 15 mins  |  Cooking Time : 30 mins 

Ingredients :        



For coconut cutlet

Coconut (grated)

1 cup

Rice flour

3-4 tbsp

Gram flour (besan)

1 tbsp

Cumin seed

1 tsp

Ginger (grated)

½ tsp

Green chili

2-3 no


as needed


For shallow frying

For ground masala


1 inch


2-3 no

Cumin seed

2 tsp

Poppy seed

3 tsp

Cardamom pod

2-3 no


1 inch

For curry

Coconut milk (thick)

¼ cup


1 pinch

Bay leaf

 1 no

Cumin seed

½ tsp

Cumin powder

1 tsp


1 tbsp

Red chili powder

½ tsp

Turmeric powder

¼ tsp

Garam masala powder

½ tsp


As needed


As needed


As needed

Method :

  1. In a mixing bowl take finely grated coconut, rice flour, besan, finely chopped green chilies, cumin seeds, grated ginger and salt.
  2. Mix everything well, make 1-2 inch size balls and press each ball gently to give cutlet shape.
  3. In a nonstick pan, heat oil and shallow fry each coconut cutlet till both side of the cutlets turn light golden brown in color.
  4. Transfer to a plate and keep aside.
  5. In a blender jar put roughly chopped tomato, cumin seeds, poppy seeds, roughly chopped ginger, crushed cinnamon, cardamom pod and make a fine paste.
  6. Now heat oil in a kadhai or deep pan. 
  7. Add in asafoetida, cumin seeds, bay leaf and allow to crackle.
  8. Next add the prepared masala paste along with turmeric powder and salt.
  9. Stir well and allow to cook till raw smell goes away while stirring in between.
  10. Then add coriander powder, cumin powder, red chili powder, garam masala powder and saute till the whole masala mixture starts to thicken and the oil starts to separate.
  11. Add 2-3 cup water and give a nice stir.
  12. Cover and allow to cook the whole gravy for 5 minutes.
  13. Next add coconut milk, mix well and turn off heat.
  14. Put the fried coconut cutlet in the gravy and keep aside for 5-10 minutes.
  15. Then serve along with steamed rice or roti or paratha !!

Notes :

  • While preparing the gravy, make it a little watery than the desired consistency as the fried coconut cutlet’ll absorb the gravy part.
  • In place of rice flour, normal rice can be used. Just soaked and grind the rice to use along with grated coconut.
  • Some cashew chunks can be added while grinding the masala paste.

PIN for later :

This ‘Nadia Bara Tarkari or Coconut Cutlet Curry (without onion n garlic)‘ is contributed for 50th Healthy Wellthy Cuisines where the theme is CoconutTimeatHW. Here are more similar recipes shared by our Healthy Wealthy Group members as Coconut LadoosCoconut Mixed Lentil CurryNadia Bara Tarkari Kali Thori Sukke with Kagdi, Pina Colada Phirni.


  1. Shobha

    Very different recipe.. looks nice I will surely try it out.

  2. Priya Suresh

    Super rich looking curry, just need some rotis to enjoy with this fingerlicking curry.

  3. Maria Nasir

    The cutlets look amazing on their own and doubly delicious in the curry. A whole new flavour vista opened up to me and unique recipe to try!

  4. mildly indian

    Wohoooo I love the dumpling sand the curry. I really feel its perfect on a sunday menu.

  5. cookwithrenu

    Bookmarking this as this is completely new to me. Love the cutlet and the gravy. awesome.

  6. Malini's Space

    The cutlet looks so perfect and the addition of this curry is even more tempting. Lovely capture. All together, it's an awesome recipe to try!

  7. Soma Mukherjee

    Never tasted this kind of coconut cutlets in a curry before, the recipe sure sounds interesting have to this for sure, thanks for sharing.

  8. code2cook

    This coconut cutlet gravy looking rich thick and tempting. Great share Sasmita, I ate coconut only in cholar dal and we did not like. since then we dont cook.

  9. Ritu Tangri

    Never heard about coconut cutlets. Definitely a must try. Bookmarking

  10. Poonam Bachhav

    The cutlets look so good and that coconut milk flavored curry is just perfect for a weekend lunch menu

  11. Hayley

    Oh my Sasmita, I just want grab that bowl right now, sounds so tasty and flavourful. My daughter would love this curry 🙂

  12. Geetha Priyanka

    It is totally a new recipe for me. Coconut cutlet and gravy with coconut milk sounds absolutely delicious and it's a double treat for coconut lovers. Great share Sasmita…..

  13. preethi'scuisine

    Love this interesting and delish recipe.Would love to try it soon.

  14. Petter

    I constantly emailed this site post page to all my friends, because if prefer to read it then my all friends will too.
    coconut milk powder

  15. Ruchi

    Sasmita , it's ming blowing .. super yum and so many flavours. Just need some naan and this tempting bowl. . amazing

  16. jayashree

    This curry looks so flavourful, shall try it soon. Being south indian love the use of coconut here.

Leave a Reply

Your email address will not be published. Required fields are marked *



Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

Recommended Recipes