veggies in coconut and buttermilk sauce

amrutha iyengar


This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india


★★★★★ 1 vote

15 Min
10 Min


  • Half c
    green peas
  • half c
  • two
    potatoes, medium
  • half c
    green beans, fresh
  • one
    green chiles, mild
  • 3 Tbsp
    fresh coconut, shredded unsweened
  • 1 tsp
    cumin seeds
  • half c
  • 2 tsp
    coconut oil

How to Make veggies in coconut and buttermilk sauce


  1. Wash and clean all vegetables. Frozen peas and green beans can be substituted if needed. Chop carrots & green beans into one and a half inch lengths. Chop potatoes into thick slices not more than one and half inches in length. Combine vegetables into a large dish and cook in microwave on high for 8 minutes.
  2. In a blender combine shredded unsweetened coconut, green chile, cumin seed, adding quarter cup of water gradually, and blend into a paste.

    Note: Many ethnic groceries (Mexican, Chinese, Indian) sell frozen shredded unsweetened coconut.
  3. Transfer cooked veggies into a saucepan, add the paste, stir, and cook on medium heat until it boils. if the mixture is dry add a quarter cup of water. Salt to taste.
  4. Remove from heat, add buttermilk, stir well gently.
    Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.

Printable Recipe Card

About veggies in coconut and buttermilk sauce

Course/Dish: Vegetables Potatoes
Dietary Needs: Vegetarian

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