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:

1. Boil the potatoes and mash them after they cool down.
2. Grind the pottukadalai, coconut and the green chillies in the mixer.
3. Then add water, chopped tomatoes to a copper bottomed or any heat resistant bowl and let it boil.
4. After 2-3 mins, mix the ground mixture, mashed potatoes with the curd and add them to the boiling tomatoes.
5. 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.
6. Season the cloves in hot ghee and add it to the simmering dish.
7. Switch the burner off and add the curry leaves. Serve while it is hot.

Recipe courtesy of Deepa Rajan