Idlies in coconut sauce. Heat the oil in a broad non-stick pan and add the cumin seeds. Add coconut milk and bay leaf; bring coconut mixture to boil. Simmer stirring occasionally, until coconut mixture begins to thicken Return sauce in pan to simmer over medium heat.

It is dinner made easy! · Zucchini koftas in coconut sauce My family moved to India from Kuwait when I was just out of high school. The move made me an angry-at-the-world seventeen year old. You can cook Idlies in coconut sauce using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Idlies in coconut sauce

Prepare of For the coconut sauce.
You need 1 cup of coconut milk.
You need 1 tbsp of oil.
It's 4-5 of curry leaves.
Prepare 1/2 tsp of cumin seeds (jeera).
Prepare 2 of silt green chilli.
Prepare to taste of Salt.
Prepare 1 tsp of lemon juice.
Prepare 1/2 tsp of sugar.
You need 2 tsp of corn flour dissolved in 2 tbsp of water.
Prepare of For the idli:.
It's 10 to 12 of spinach (palak) leaves.
You need 1 cup of readymade idli batter.
You need to taste of Salt.

To add to the pain, we moved to very a remote town, where there was little to do. Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney. Me and my hubby's favorite coriander coconut chutney, just love it. Usually when I make coriander chutney it used to come with a raw, green smell of coriander.

Idlies in coconut sauce step by step

For the coconut sauce.
Heat the oil ina non stick pan, add the cumin seeds..
When the seeds crackle, add the curry leaves, green chilli, coconut milk, salt, lemon juice, sugar, and cornflour water mixture..
Mix well and cook on a medium flame for 1 to 2 minutes, stirring continuously. Keep aside..
For the idlis: First blanch palak and blend smooth puree..
Place the idli batter, spinach puree and salt in a bowl and mix well..
Pour a little batter into each greased mini idli mould and steam in a steamer for 8to9 minutes..
Cool and de mould it..
Cool and, demould and keep aside..
Take a serving bowl..
Pour 1/4 of coconut milk..
In serving bowl pour 1/4 of the prepared coconut sauce over it and place the idlis and pour the remaining coconut sauce over it..
While serving cook on a medium flame for 2 minutes..
You can also serve with coconut chtaney and sambhar..
Serve immediately..

Then I found the technique of sauteeing the leaves. Seasonal fish simmered in tomato sauce and coconut milk. Idlies are diced and fried with spices. An incredible Coconut Curry Sauce that's creamy with great depth of flavour yet is simple to make with everyday spices. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices.