Coconut Milk ~ Tamalapaku

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Coconut Milk Vegetable Kurma (Version 2)-Vegan

BM #141 Week 3 Day 1 -

This week I shall highlight some of our family favorites. I have another version of coconut milk veg kurma and found that we love another version of it as well and thought to highlight in this series.

Ingredients -

Onions finely chopped 1/2 cup

Ginger-Garlic-Green Chili Paste 2-3 tsp

Potatoes bite sized pieces 1 cup

Carrots, bite sized pieces 1/2 cup

Peas handful

Beans, bite sized pieces handful

Bell Peppers bite sized pieces handful

Salt, Turmeric, Kashmiri Chili Powder as needed

Coconut Milk 1/2 cup

Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Coriander leaves finely chopped for garnish

Masala Powder -

Cashews 5-6

Almonds 5-6

Poppy Seeds 1 tsp

Coriander Seeds 1 tsp

Cumin Seeds 1/2 tsp

Cardamom 2-3

Cloves 3-4

Cinnamon Stick 1/2 inch

Dry Red Chili 1

Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the turmeric, ginger-garlic-green chili paste and stir for a few seconds.

Make a powder of all the ingredients under Masala Powder.

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion mixture and let it cook until the oil oozes out.

Add in the steamed vegetables, salt, red chili powder and mix well.

Lastly add the coconut milk , mix well and let it come to a gentle boil. Remove from heat, garnish with chopped coriander leaves and cover.

Serve with rice, roti or naan. I served it with dosa as well.

Preparation Time
Serves/Makes

Posted by Harini R on Saturday, December 17, 2022

2 comments

categories: Almonds, Blogging Marathon, Carrots, Cashews, Coconut Milk, Curries (Gravy), Dry Fruits and Nuts, Potatoes (Alu), Vegan, Vegetables | |

Chakuli Pitha ~ Coconut Dosa

BM #130 Week 3 Day 3 -

For the letter C, I have chosen to highlight this delightful Pitha from the state of Odisha. I have come across different versions of Chakuli Pitha. But this version is very special to me as it is an heirloom recipe shared by my friend.

The surprise ingredient was coconut milk and it definitely gave a unique taste to this pitha. The ratio of urad dal and rice also is different in this version. I have never made dosas with equal proportion of rice and urad dal. But the pithas turned out super flavorful and well loved by all at home.

The typical accompaniments are Ghughni (shall share the recipe later) and Aloo Chuinee Besara (shall share the recipe later).

Recipe Source Padma
Ingredients -

Urad Dal 1 cup

Rice 1 cup (I used Sona Masuri variety)

Coconut Milk 1 cup (I used the canned variety)

Coconut, grated for garnish

Oil to shallow fry

Method Of Preparation -

Wash and soak rice, and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice and urad dal. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

After the batter is fermented, mix in the coconut milk and set aside for about an hour.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Garnish the Pithas with grated coconut and serve with Ghughni.

Preparation Time 4 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 1 hour resting time + 20 minutes
Makes 20 medium sized pithas

Posted by Harini R on Wednesday, January 19, 2022

5 comments

categories: Beans And Dals, Blogging Marathon, Breakfast, Coconut Milk, Dosas, Grains and its Products, Odiya Cuisine, Sona Masoori Rice, Urad Dal (Minapa pappu) | |

Nilgiris Vegetable Kurma

BM #124 Week 3 Day 2 -

I had this recipe jotted down in my book a long time ago and wanted to make this mint flavored kurma. But didn't have the website from where I had originally noted it. I cross checked with various websites for a similar recipe and found the source cited here as the closest.

The addition of coconut milk and the green paste gives a very rich flavor.

Recipe Inspiration - here
Ingredients -

Mixed Vegetables 3 cups (Potato, Carrot, Beans, Peas, Cauliflower)

Salt, Turmeric as needed

Coconut milk 1 can (400 ml)

Cashews 2 Tbsp

Seasoning (Oil 1 Tbsp, Cinnamon 1 inch piece, Cloves 3-4, Cardamom 1-2)

Onions finely chopped 1/2 cup

For the Green Paste -

Coriander Leaves 1/2 cup (tightly packed)

Mint Leaves 1/2 cup (tightly packed)

Green chilies 2-3 (or as needed)

Tomato chopped 1/2 cup

Cumin Seeds 1/2 tsp

Ginger 1 inch piece

Garlic 3-4 cloves (Optional)

Method Of Preparation -

Boil all the vegetables separately until just about tender. Set aside.

Make the green paste by grinding coriander leaves, mint leaves, cumin seeds, tomato, ginger and garlic. [Add as little water as needed to make a fine paste].

In a heated pan add oil and the rest of the spices listed under seasoning. After the spices pop, add the onions and saute until they are golden brown.

Add in the green paste with a little water and allow it to cook.

Sprinkle salt and turmeric as needed. Pour in the cooked vegetables and let the mixture come to a simmer (about 5-6 minutes).

Meanwhile make a paste of cashews. I added a little coconut milk to cashews and made into a fine paste.

While the kurma is simmering, reduce heat, add the coconut milk and cashew paste. Let the kurma come to a rolling boil.

Remove from heat and serve it with roti/naan.

Preparation Time 30 minutes
Serves 6-7

Posted by Harini R on Sunday, July 18, 2021

4 comments

categories: Blogging Marathon, Carrots, Coconut Milk, Curries (Gravy), Dry Fruits and Nuts, Potatoes (Alu), Tamilian Cuisine, Vegetables | |

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

BM #123 Week 2 Day 1 -

This week I am continuing with the A-Z series of Tamilian Dishes. This edition's starting letters of the dishes will be J, K and L.

I tried to make this kheer vegan and so used coconut milk. I also didn't fry the cashews in ghee. The combination of coconut milk and jaggery is one of my favorites. This kheer with sago, coconut milk and jaggery is a delightful combo.

The platter includes Kodo Millet, Papaya Curry, Bendakaya Nuvvula Koora, Tomato Kaya Pappu, Cucumber, Homemade Yogurt and Javvarisi Thengai Paal Payasam.

Recipe Inspiration here
Ingredients -

Sago 1/4 cup

*Coconut Milk 1 cup (Canned variety)

Jaggery 1/4 cup (Adjust as needed)

Cardamom Powder 1/4 tsp

**Nuts, roasted few (I used almonds and cashews)

* I used 1/2 cup of coconut cream and watered it down to the desired consistency.

** I dry roasted them to make it vegan. They can be fried in ghee.

Method Of Preparation -

Wash the sago pearls and add about a cup of water and pressure cook for 2-3 whistles or 6 minutes on Manual/Pressure Cook modes in the Instant Pot. After the pressure is released naturally, remove and transfer into a sauce pan.

Heat the sauce pan with the cooked sago pearls and add jaggery. Let the jaggery melt and come to a gentle boil.

Note - If the jaggery has impurities, it is advisable to melt jaggery with half a cup of water separately, strain the impurities and then add to the cooked sago.

Slowly add the coconut milk to the simmering payasam while stirring gently. Sprinkle cardamom powder and remove from heat.

Garnish with roasted nuts and serve warm or cold.

Preparation Time 30 minutes
Serves 3

Posted by Harini R on Thursday, June 10, 2021

5 comments

categories: Blogging Marathon, Coconut Milk, Grains and its Products, Jaggery, Kheers, Sago, Sweetening Agents, Sweets and Desserts, Tamilian Cuisine, Vegan | |

Chickpea Sweet Potato Curry - Vegan

BM #118 Week 4 Day 3 -

The last one in this series of my favorite food is this chickpea sweet potato curry with coconut milk. I saw an advertisement on my social media feed where they used chickpeas, sweet potato and coconut milk.

So I improvised this recipe with the ingredients and spices we love at home. This is a rich and creamy curry and full of flavors we love.

Recipe Inspiration an advertisement
Ingredients -

*Chickpeas (Kabuli Chana) washed, soaked 3/4 cup

Sweet Potato washed, peeled and cubed 1 1/2 cups

Colored Bell Peppers finely chopped 1/4 cup (optional)

Onions finely chopped 1/2 cup

Tomatoes Coarsely pureed 1 cup approximately

Salt, Turmeric as needed to taste

Chana Masala Powder 1 Tbsp

Coconut Milk 1 14 oz can or 1 1/2 cups

Seasoning (Coconut Oil 1 tsp, Cumin seeds 1/2 tsp, Garlic grated 1 Tbsp)

Coriander leaves finely chopped for garnish

*Canned Chickpeas work great too.

Method Of Preparation -

Wash and soak about 3/4 cup of chickpeas overnight and boil them in a pressure cooker. Set aside.

In a heated pan, add coconut oil or any cooking oil and add cumin seeds.

After the cumin seeds crackle, add in the grated garlic and saute for a few seconds.

Then goes the onion. Saute until it turns translucent.

Add the sweet potatoes, crushed tomatoes, finely chopped colored peppers, cover and allow them to cook for about 10 minutes.

Sprinkle salt, turmeric, chana masala powder, boiled chickpeas and mix well. Allow the flavors to blend in.

Pour the coconut milk, stir well and let it come to a boil.

Remove from heat and garnish with coriander leaves.

Serve over hot steaming rice or with naan/roti.

Preparation Time 45 minutes
Serves 7-8

Posted by Harini R on Thursday, November 26, 2020

3 comments

categories: Beans And Dals, Blogging Marathon, Coconut Milk, Curries (Gravy), Kabuli Chana (Garbanzo Beans), Sweet Potato, Vegan, Vegetables | |

Everyday Mini Thali 2 - Drumstick Coconut Milk Curry - Day 6

BM #116 Day 6 -

Here is an everyday thali with a different set of dishes.

Featured here are Beetroot Sabji, Instant Dhaniyala Sambar, Drumstick Coconut Milk Curry, Rice, Yogurt and Vadiyalu (Sun dried fritters).

Typically We don't make any chutney or rasam if sambar is in the menu. Whereas in my mom's place, sambar, rasam, chutney and sabji are all part of the menu.

Recipe Source friend
Ingredients -

Drumsticks, 2 inch pieces 1 1/2 cups
Salt, Turmeric, Garam Masala and Red Chili Powder as needed
Seasoning (Cooking Oil 1 Tbsp, Mustard seeds 1 tsp, Cumin Seeds 1 tsp, Curry leaves few)
For the Gravy -
Onions , finely chopped 1/2 cup
Tomatoes, finely chopped 1 cup
Ginger, grated 1 tsp
Green Chilies 2-3 (or as needed)
Coconut Milk 1 cup

Method Of Preparation -

In a saucepan boil 2 cups of water and set it to rolling boil. Add the drumsticks, 1/2 a teaspoon of salt and a pinch of turmeric.

Cover and allow the drumsticks to cook. It takes about 10 minutes.

While the drumsticks are boiling, in a different heated pan add oil, mustard seeds, cumin seeds and curry leaves.

After the mustard seeds pop, add the finely chopped onions, grated ginger and green chili paste.

Saute the onions until they are golden brown. Add in the tomatoes and allow them to become mushy.

Transfer the boiled drumsticks into the simmering onion tomato gravy. Add the water used to boil the drumsticks as well.

Sprinkle salt, turmeric, red chili powder and garam masala to taste and let the flavors blend well.

After the gravy comes together, pour in about a cup of coconut milk and allow the curry to come to a boil. Adjust the flavors if needed and remove from heat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 25-30 minutes
Serves 4-5

Posted by Harini R on Monday, September 7, 2020

7 comments

categories: Andhra Cuisine, Blogging Marathon, Coconut Milk, Curries (Gravy), Drumsticks, Onions, Thali, Tomatoes, Vegetables | |

Coconut Milk Vegetable Kurma In Instant Pot - No Onion No Garlic

BM #87 Day 9 -

Continuing the series on No Onion No Garlic recipes, here is a coconut milk based gravy with assorted vegetables. The process is the same as with the conventional kadai but I made it in the Instant Pot to free up some time for me.

I am sure this version of coconut milk kurma is popular among the Brahmin communities of the South. I remember having something similar at a friend's house a few years ago.

I tried my best to recreate based on my memory. It was enjoyed at home by all of us.

Recipe Source
Ingredients -
Assorted Vegetables (Chayote Squash, Potato, Carrot, Green Beans, Cauliflower) 2 Cups
Salt as needed (I added about 2 tsp)
Coconut Milk 2-3 cups
Sugar 1/2 tsp (Optional)
Seasoning (Oil 1 tsp, Mustard seeds 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves few)
Garinsh with cilantro
For the Gravy -
Coconut Fresh/Frozen 1/4 cup
Roasted Gram / Putnalu / Dalia 3 Tbsp
Cilantro 7-8 stalks
Cloves 4
Cinnamon 1/2 inch
Green Chili 2-3
Ginger 1 inch
Cumin Seeds 1/2 tsp
Pepper Corns 5-6
Mustard Seeds 1/2 tsp
Tamarind extract 2 Tbsp (from lime sized tamarind)
Coconut Milk 1 cup

Method Of Preparation -

Make a paste of all the ingredients listed under 'For the gravy'.

Place the inner pot in place. Power on the Instant Pot to 'Saute' mode.

Once the display changes to 'Hot', add oil, mustard seeds, urad dal and cumin seeds.

After the cumin seeds crackle, add the assorted vegetables. Saute the vegetables for a couple of minutes.

Add in the gravy paste and salt. Put the lid on, set the vent to sealing. Set it to 'Manual' or 'Pressure Cook' for 2 minutes.

Allow the Instant Pot to do the magic. After the cooking is done, quick release the pressure and the kurma is ready to serve.

If the consistency needs to be adjusted as per preference, set the IP to 'Saute' mode and let it simmer for 3-7 minutes. Unplug the IP.

Transfer to a serving bowl and garnish with chopped coriander leaves. Serve with Naan/Roti or Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

Preparation Time 25 minutes
Serves 4-6

Posted by Harini R on Wednesday, April 11, 2018

17 comments

categories: Blogging Marathon, Carrots, Cauliflower, Chayote Squash, Coconut Milk, Curries (Gravy), Instant Pot Recipes, Potatoes (Alu), Vegetables | |

Lemon Blueberry Scones

BM #84 Week 4 Day 1 -

This week I shall post some of the bookmarked recipes from my 'magic folder'. There are a lot of recipes which I bookmark frequently and try them out at random times. I make sure I record it, take pictures and tuck them into my magic folder. I guess that is what most of the bloggers do as well.

These scones have a special place in my heart as I love to cook with coconut milk. Though the taste of coconut milk is masked in these scones, they turned out super fluffy and addictive.

Recipe Source here
Ingredients -

All Purpose Flour / Maida 1 cup
Whole Wheat Atta 1 cup
Baking Powder 1 Tbsp
Sugar 1 Tbsp
Salt 3/4 tsp
Butter at room temperature 1/4 cup
Fresh Blueberries 1 cup
Lime/Lemon zest 1 Tbsp
Coconut Milk 1 cup + 2 Tbsp, thick, blended until smooth
Crystal Sugar for topping

Method Of Preparation -

In a mixing bowl, combine flours, baking powder, sugar, salt, and butter and mix well until it resembles bread crumbs.

Add blueberries, lemon zest and coconut milk until a soft dough forms.

Pat the dough into a 7-inch round onto a parchment lined baking tray. Cover it and refrigerate for 15 minutes.

Preheat oven to 400°F.

Cut the chilled dough into 8 wedges. Sprinkle each scone with a good amount of the sugar and bake until raised and golden, about 23-25 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84..

Preparation Time 10 minutes + Baking time 25 minutes
Makes 8 wedges

Posted by Harini R on Wednesday, January 24, 2018

12 comments

categories: All Purpose Flour (Maida), Baking, Blogging Marathon, Blueberry, Coconut Milk, Dry Fruits and Nuts, Flours, Fruits, Scones, Wheat Flour (Godhuma pindi) | |

Pineapple Coconut Milk Posicles

BM #78 Week 1 Day 3 -

For the third frozen treat I tried these pineapple coconut cream popsicles. My little one felt the coconut cream was over powering so she drizzled some mango pulp and enjoyed her share.

Ingredients -

Pineapple, crushed with juice (I used the canned fruit) 1 cup
Coconut Cream or coconut milk 1/2 cup
Sweetener preferred as needed

Method Of Preparation -

Blend the pineapple with juice, coconut cream and the sweetener. Sieve if needed.

Pour in the popsicle moulds and freeze for about 5-6 hours.

Run the moulds under warm running water and enjoy the popsicles.

This is for Srivalli's Kid's Delight event, themed on Frozen Food.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78..

Preparation Time 5 minutes + Freezing time 5-6 hrs
Makes 6 popsicles

Posted by Harini R on Wednesday, July 5, 2017

11 comments

categories: Blogging Marathon, Coconut Milk, Fruits, Pineapple, Shakes, Vegan | |

Vegan Doodhi Kheer / Vegan Bottle Gourd Kheer

BM #77 Week 1 Day 3 -

Here is one more vegan treat for this week. Coincidentally all the vegan sweets I have posted this week are all vegetable based and so are very close to my heart.

Ingredients -

Bottle Gourd / Doodhi/ Sorakaya, grated 1 cup
Coconut milk 1 cup
Almonds, coarsely crushed 1 Tbsp
Jaggery Powdered 1/4 cup
Olive Oil 1 tsp
Cardamom Powder 1 tsp

Method Of Preparation -

In a heated pan, add olive oil and saute the grated bottle gourd. After a few minutes the bottle gourd changes color and feels cooked.

Add in coconut milk , coarsely crushed almonds, powdered jaggery and let the kheer boil for a few minutes.

Sprinkle cardamom and remove from heat.

Garnish with roasted cashews and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77..

Preparation Time 20 minutes
Serves 2

Posted by Harini R on Monday, June 5, 2017

10 comments

categories: Almonds, Anapakaya (Bottle Gourd), Blogging Marathon, Coconut Milk, Dry Fruits and Nuts, Kheers, Sweets and Desserts, Vegan, Vegetables | |

Tamalapaku

Coconut Milk Vegetable Kurma (Version 2)-Vegan

Chakuli Pitha ~ Coconut Dosa

Nilgiris Vegetable Kurma

Javvarisi Thengai Paal Payasam ~ Vegan Sago Coconut Milk Kheer

Chickpea Sweet Potato Curry - Vegan

Everyday Mini Thali 2 - Drumstick Coconut Milk Curry - Day 6

Coconut Milk Vegetable Kurma In Instant Pot - No Onion No Garlic

Lemon Blueberry Scones

Pineapple Coconut Milk Posicles

Vegan Doodhi Kheer / Vegan Bottle Gourd Kheer

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