Tuesday, January 19, 2010



1. Grind the mixture: ½ cup coconut, 1tsp cumin seeds and 4 green chilies

2. Heat the pan with oil; add 1 cup of finely chopped potato, ½ tsp turmeric and cover cook for 5 minutes until the potato gets cooked.

3. Add little water while cooking.

4. Once the potato is cooked, add the ground paste and 1 – 1 ½ cup of sour thick buttermilk to this vegetable.

5. Add salt and cook for another four to five minutes. Once it is cooked turn off the heat.

6. In another pan, heat a tsp of coconut oil, mustard seeds, red chilies, ¼ tsp fenugreek seeds, curry leaves and sauté them.

7. Once the mustard starts to splutter add this to the curry and keep it covered to absorb the flavor.

8. Serve with rice and pappadam

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