Coconut Sauce ( Tava Cooking )
by Tarla Dalal
Added to 153 cookbooks
This recipe has been viewed 11060 times
Grated coconut blended with water and strained to give coconut milk. Then cooked in cumin seeds, curry leaves and spiced with green chillies to to give a mildly spiced thick coconut sauce. Serve coconut sauce with dhoklas, hariyali rice and idlis.
- Grate the coconut. Add 2 teacups of water to the grated coconut and blend in a mixer. Strain and take out coconut milk. Add the cornflour and mix well.
- Heat ghee and fry the cumin seeds until they begin to crackle. Add the curry leaves and green chillies and fry again for a few seconds.
- Add the coconut milk and boil for 4 to 5 minutes.
- Add the lemon juice, sugar and salt.
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