Ingredients:
• Potatoes – 4 medium sized.
• Tomatoes – 2 medium sized.
• Coconut – 5 or 6 tbsps.
• Green chillies – 5 medium sized.
• Pottukadalai – 1 cup.
• Cloves – 2.
• Ghee to season.
• Kariveppilai or Curry leaves – 6 leaves.
• Home made Curd – 1 medium sized bowl.
• salt to taste.
Method:
- Boil the potatoes and mash them after they cool down.
- Grind the pottukadalai, coconut and the green chillies in the mixer.
- Then add water, chopped tomatoes to a copper bottomed or any heat resistant bowl and let it boil.
- After 2-3 mins, mix the ground mixture, mashed potatoes with the curd and add them to the boiling tomatoes.
- Let the whole dish simmer for about 7-9 minutes in very low flame because the curd will separate if kept on high or medium flame.
- Season the cloves in hot ghee and add it to the simmering dish.
- Switch the burner off and add the curry leaves. Serve while it is hot.
Recipe courtesy of Deepa Rajan