Coconut & Potato Sambhar

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Serves 3-4

We love this yummy spicy coconut and potato combination with khichdi but it also goes well with rotis and chutney.

2 cups
grated fresh coconut
green chillies
1/4 tsp
garlic paste
1/4 tsp
turmeric powder
salt to taste
fresh tomatoes
1 tbsp
fresh coriander, chopped
potatoes, peeled and cubed
oil as needed

Fry the potato cubes and set aside.

Blend the coconut with tomatoes, salt, coriander and green chillies

Heat some oil (about 4 tbsp) in a karai/wok and add the garlic paste. Then add the blended coconut mixture and turmeric powder. Cook on medium heat whilst stirring very often until the coconut becomes golden. It's OK if it sticks to the bottom of the pan, just turn off the heat and let it cool slightly and it will release on its own. Keep cooking the mixture until it smells really good and looks golden. Adjust salt to your taste, then add the fried potatoes. Mix together and turn off the heat. 



AOA. Dear Fauzia can we use the dried coconut shreds/flakes that come in a packet?

Fauzia's Kitchen Fun's picture

Haven't tried with that but I guess it should be ok. My concern is that maybe the results might end up being too dry.

O yea that could be...thank you!