December 07, 2018


Potatoes - 300 gms
Onion - 250 gms
Coconut - 150 gms (freshly grated)
Beans - 100 gms
Carrot - 100 gms
Green chillies - 3-4
Ginger - 1" piece
Butter - 1 tbsp
Curry leaves - few
Salt to taste


  • Finely chop onions and green chillies.
  • Peel and cut the potatoes into cubes.
  • Peel and cut carrots into 1" pieces. Thread the beans and cut into 1" pieces.
  • Add one cup of hot water to grates coconut and keep aside for 10 minutes. Then squeeze the coconut to get thick coconut milk.
  • Again add 2 cups of warm water to the coconut and squeeze to get the thin coconut milk.
  • Heat the kadai, add thin coconut milk. Lower the heat and add potatoes, ginger, chillies, curry leaves and salt and the onions.
  • Cover and cook for 3-4 minutes.
  • Add carrots and beans and continue to cook till the vegetables are tender but firm.
  • Mix in the thick coconut milk and simmer for 2-3 minutes.
  • Lastly add the butter.
  • Serve with idiyappam.

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