Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Total Time 55 minutes minutes
1.' Adsar' is in Konkani, a term given to coconuts that have crossed the tender coconut stage but haven't matured yet either. Sometimes they are plucked by mistake but when you try to slice them open (if you mistake them for tender coconuts), the tender shell would have hardened a bit. The flesh inside will no longer be delicate either and will need some effort to remove.
2. For this recipe you can actually ask your tender coconut vendor to give you the kind described in note#1. If you are unable to find it, a regular coconut is not the right substitute. Instead look for shelled coconuts (where the husk is removed) which look new, clean and fresh on the outside (the shell should be pale/light biscuit colour and the husk also looks clean). The three 'eye's on top of the it should also look clean and not blackened. This may be a suitable substitute.
3. If you are trying to open the coconut at home, make sure that the coconut flesh does not contain chipped off pieces of the shell.