Coconut & Potato Sambhar

Servings : 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
  • 2-3 green chillies
  • 1/4 tsp garlic paste
  • 1/4 tsp turmeric powder
  • salt to taste
  • 2 fresh tomatoes
  • 1 tbsp fresh coriander, chopped
  • 4-5 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. 


3 thoughts on “Coconut & Potato Sambhar
3 Replies

Leave a Reply