Urulakazhangu koottu (potatoes in tamarind & coconut gravy)

6 Servings

Ingredients

Quantity Ingredient
1 kilograms Potatoes; boiled and mashed
¼ kilograms Onion; peeled & chopped
1 teaspoon Turmeric
1 Sprig curry leaves; cleaned
Salt; to taste -To Grind---
8 Red chiles; fried
½ teaspoon Asafoetida
1 small Coconut; grated
1 Marble-sized ball of tamarind
1 Sprig curry leaves; cleaned -For Seasoning---
1½ teaspoon Mustard seeds
2 teaspoons Black gram dal
2 Red chiles; broken
4 tablespoons Coconut oil

Directions

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@...> on Feb 17, 1998

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