Typical Konkani cuisine involves lots of coconut in everyday cooking. It is not uncommon to see 2 coconuts being used the same day even for regular cooking. Thick chutney for morning breakfast of idli/dosa, coconut based curry for afternoon lunch, along with lavish sprinkle of shredded coconut on salads (kosambaris), side dish and dry curry (playa). Suffice to day coconuts are exhausted in no time. Of course, I also have to mention that this is for a regular family of 5-8 people. But now with so much talk going on about the content of its saturated fat, I have seen…