Potatoes (boiled and mashed) - 4 medium
Onion (sliced) - 3 medium
Ginger (sliced into thin pieces) - 1 and 1/2 inch piece
Coconut milk (2nd extract and 3rd extract) - 2 cups
Coconut milk (1st extract) - 1 cup
Green chillies - 5 nos (increase its number, if you want the dish to be more spicy)
Salt to taste
Coconut oil - 1 tbsp
Curry leaves - 10 to 12 nos
1. Boil and mash potatoes but not into a smooth paste. Keep this aside.
2. Extract coconut milk and keep the 1st extract separate from the rest of the extracts. Keep this aside.
3. In a deep kadai, put the sliced onion, ginger and green chillies with some water. Let it boil and cook for some time. Add water little by little.
4. Once the onion is nicely cooked, add the mashed potatoes. Mix well.
5. Now add the 2nd and 3rd coconut milk extracts. Mix well and let it cook for sometime.
6. Once it is cooked properly, add the 1st extract of coconut milk and remove from heat.
7. Mix well and add the salt. Add coconut oil and curry leaves directly to the dish.
8. Serve it hot with idiyappam or idly.
Note: Always add salt at the end or else the coconut milk will curdle.
Thanks to my mom, who taught me how to prepare this delicious side dish.
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