veggies in coconut and buttermilk sauce
By
amrutha iyengar
@amrutha
1
This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india
Rating:
★★★★★ 1 vote
Serves:
6
Prep:
15 Min
Cook:
10 Min
Ingredients
- Half c
- green peas
- half c
- carrots
- two
- potatoes, medium
- half c
- green beans, fresh
- one
- green chiles, mild
- 3 Tbsp
- fresh coconut, shredded unsweened
- 1 tsp
- cumin seeds
- half c
- buttermilk
- 2 tsp
- coconut oil
How to Make veggies in coconut and buttermilk sauce
- 1Wash 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.
- 2In 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. - 3Transfer 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.
- 4Remove from heat, add buttermilk, stir well gently.
Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.
About veggies in coconut and buttermilk sauce
Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
