Thursday, April 7, 2011

Mixed vegetables in coconut gravy


  1. Potatoes  2 medium sized
  2. Green beans or french beans  12-15
  3. Shelled grean peas  1/2 cup
  4. Cauliflower              1/4 flower
  5. Carrots     2 medium
  6. Fresh grated coconut   1/2 cup
  7. Tamarind pulp  2 tbsp ( If using dry tamarind,soak ping pong ball size tamarind in 1/4 cup of hot water. After some time , mash it well and extract the pulp. You can also use the store bought tamarind pulp .In this case, dissolve it in 1/4 cup of  water.)
  8. Thick Coconut milk  1/2 cup
  9. Dried red chillies  6 (byadgi chillies)
  10. Cumin seeds 1 tsp
  11. Coriander seeds   1 tbsp
  12. Garlic cloves        8
  13. Turmeric powder  1 tsp
  14. Salt as per taste
  15. Oil for tadka  3 tsp
  16. Mustard seeds  1 tsp
  17. Urad dal   1 tsp
  18. Curry leaves  6-7
  19. Jaggery powder  1 tbsp (optional)
  20. Hing   1 pinch
  1. Peel and dice the potatoes in to 1" cubes. Cut the beans into 1 " pieces. Peel and dice the carrots in to 1 " cubes.Separate the flower in to small pieces.
  2. Heat a little oil  and saute 4 red chillies, cumin seeds, coriander seeds, garlic and coconut till nice aroma comes. Grind this into a smooth paste using little water.
  3. Cook the vegetables in 1 and 1/2 cup of water. Add turmeric powder and salt to it.
  4. Add in the tamarind pulp and cook for some time.
  5. When the veggies are cooked, add in the ground paste and cook for 10 minutes.
  6. Lastly add the coconut milk and simmer for 2-3 minutes. 
  7. Heat some oil  and when the oil is hot, add mustard seeds, urad dal, curry leaves and remaining red chillies . When the mustard seeds crackle, turn off the heat and add this tadka to the gravy.
  8. Serve this curry with hot rice. ENJOY!!

  • Usage of jaggery is totally optional. It tastes great well without it too.
  • Use only byadgi chillies for this recipe. Byadgi chillies are long dried red chillies which have milder spice level. This is widely used in south india for various dishes like rasam, sambar, bisibelebaath etc.


  1. hi Shubhashree, nice recipes.. I am going to try this as lately I have become a big fan of coconut milk based recipes :)
    Tell me which coconut milk you use? sweetened or unsweetened? and also do you get the ones from Indian stores? or those in any grocery store that you get in the milk section?

  2. @gopa: Thanks dear. The coconut milk that i use comes from the indian store and yes it the unsweetened kinds. The brand that is use is: Go to this link, you can see the product (Name; Chaokoh) before you go to the indian store to get it. There may be other brands too, but i have always used this one. If you interested, you can make this milk at home with fresh grated coconut. I do that when I have some time in hand:)