Prep Time: 20 min
Cooking Time: 15 min
Serves: 2 to 3
- Potatoes (washed, cooked, peeled & crumbled) - 3 large sized
- Onion (finely chopped) - 1 large sized
- Salt - 1.25 to 1.5 tsp
- Water - 2.5 cups
- Coconut oil (optional) - few drops
- Fresh/frozen grated coconut - 3/4 cup
- Saunf / Fennel seeds - 2 tsp
- Red chilly powder - 2 tsp
- Kashmiri red chilly powder (for color) - 1 tsp
- Sambhar powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Water - 1/2 cup
- Vegetable oil - 3 tsp
- Mustard seeds - 1 tsp
- Bay leaf - 1
- Cinnamon - 1 inch stick
- Cardamom pods - 3
- Cloves - 3
- Curry leaves - few
- Cilantro (finely chopped) - 1 tbsp
- Wash, pat dry potatoes & cut them vertically in to two equal halves.
- Pressure cook them (need not add water) for three whistles & allow to cool for 10 min.
- Once cooled, peel off skin & crumble them roughly using your fingers and set aside; do not use masher.
- Grind all the ingredients mentioned above using the small dry grinding jar of the mixie to a smooth paste; set aside.
- Heat vegetable oil in a pan, add mustard seeds & let it splutter.
- Add the other seasoning ingredients one by one & saute for a min or two in low flame; do not char.
- Add finely chopped onion along with salt & saute in medium flame for about 3 to 4 min until golden brown.
- Add the roughly crumbled potatoes, water & wait until it starts to boil.
- Once it starts to boil, add the smooth coconut paste and boil further on medium flame for 3 min.
- Drizzle few drops of coconut oil if preferred.
- Switch off gas & transfer contents to a serving bowl.
- Garnish with finely chopped cilantro.
- Serve piping hot along with idlies, dosas, chapthis, pooris, rotis, phulkas, pulaos and briyani varieties.
- Do not use masher as it mashes the potatoes very smoothly; the recipe calls for only crumbled potatoes.
- Do not char the seasoning ingredients as it imparts a bitter flavor & taste in the recipe.
- Adjust the quantity of water as per desired consistency.