Sataras are the best homemade sauce to use when making Indian dishes. It is simple to make, but very flavorful. You can serve it with rice or plain, or even with roti in an Indian restaurant. The secret ingredient is the coconut milk. I love how this sauce is not only easy to make but also how delicious it tastes.
Sataras can be made with almost any variety of coconut milk and it is a real treat to use it. For those who are more interested in the sauce, you can check out the video I made showing the process.
It is worth noting that sataras are a staple in Indian restaurants, but I’d argue that it is better to make it at home. Although the ingredients are not difficult to find, you will need a blender and some liquid measure to make this sauce. I made it with a home-made coconut milk, a bottle of coconut oil, and a bottle of tamarind juice.
There are some recipes out there that use fresh coconut milk and can be a great option, but you will need a blender and some liquid measure to do it right.
the recipe is straightforward and extremely easy to make. If you have a blender and liquid measure, this is a great option, but if you really want to make this at home, you can substitute your coconut milk with canned coconut milk and coconut juice. My sauce was a bit thicker than yours, so if you use canned coconut milk and make this sauce, you will want to add a bit of water.
The recipe in this video is for one pot, because it’s just a regular sauce with condensed coconut milk. If you want to make the sauce in a slow cooker, you can use coconut milk instead of water, and adjust the amount of spices to taste. You can use any variety of fresh or canned coconut milk.
We didn’t actually make our sauce in a slow cooker, so we made a whole bunch of it in a pot and it turned out really thick and rich. It’s one pot, so you can adjust the amount of spices to taste.
You can use any variety of fresh or canned coconut milk to make your sauce. If you are looking for a “canned coconut milk” brand, you can use the coconut milk from a can of coconut milk, but avoid the canned versions.
The spices vary. Some stuff you would use with chilies or other hot spices, and some you would use for other things. Try to find the mix that suits your taste and spice preference.
Don’t worry if your sauce isn’t as good as I’d hoped. This is a very thick coconut milk sauce, so you don’t need to be careful with adjusting the amount of spices you use. It’s also a creamy sauce, so it wouldn’t be a problem if you’re not used to eating coconut milk.
