| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 1 | kg | Potatoes; boiled and mashed |
| 1/4 | kg | Onion; peeled & chopped |
| 1 | ts | Turmeric |
| 1 | Sprig curry leaves; cleaned | |
| Salt; to taste -To Grind— | ||
| 8 | Red chiles; fried | |
| 1/2 | ts | Asafoetida |
| 1 | sm | Coconut; grated |
| 1 | Marble-sized ball of tamarind | |
| 1 | Sprig curry leaves; cleaned -For Seasoning— | |
| 1 1/2 | ts | Mustard seeds |
| 2 | ts | Black gram dal |
| 2 | Red chiles; broken | |
| 4 | tb | Coconut oil |
INSTRUCTIONS
Grind together red chilies, asafoetida, grated coconut, tamarind and curry leaves to a thick paste adding a little water. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add onions and turmeric. Fry until onions become golden. Add mashed potatoes, coconut paste, salt, half cup water and curry leaves. Bring to a boil and serve hot. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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