The paste is ready. Keep aside. In a pan add coconut oil and the sambar paste. Add a little water to make the paste smoother. Cook till the oil starts to leave on the sides. Add the vegetables. Cover ...
Cool the mixture and grind with a little water. 3. Add the green chillies, ginger paste, garlic paste and grind again to a fine consistency. 4. For the coconut paste, heat oil on medium heat in a pan.