A Tirunelveli side dish for Idli / Dosa / Chappati
Ingredients : Potatoes – 3 nos
Yellow Moong Dal- 3 tblsp
Green chillies - 4 nos (slit vertically)
Ginger- 1 inch (finely chopped)
Garlic-5 pods (optional)
Onion - 2 nos chopped length wise
Coconut-1/2 cup scraped
Haldi - 1 tsp
Fennel seeds - 1 tsp.
Mustard Seeds - 1 tsp
Cloves - 3/4 nos
Cinnamon- 2-3 sticks
Curry Leaves - 2 strings
Coriander leaves - finely chopped - 2 tblsp
Sugar - 1 tsp
Method : Peel the skin of potatoes and chop it to 1 inch cubes.
In a cooker vessel add the potatoes ,green Chillies, ginger , garlic , Onion, Moong dal all together with Haldi and pressure cook it.
In a Pan put oil and add the Cloves , Cinnamon , Curry leaves, Mustard Seeds, .
To this add the Potato mixture that has been removed from cooker and give a stir to just lightly mash the dal and potatoes.Add salt and sugar at this stage.
Now grind the coconut, fennel seeds to a course paste with water . Add this to the potato mixture and give a boil.
If you find it thick just add 1/2 cup of water. Donot boil a lot after the coconut mixture is put. The consistency will be of sambhar only.Finally serve with coriander leaves and a dash of coconut oil- 1 tsp.
Goes well with Idli, Dosa, Chappati. Can be made with other mix vegetables like carrot, green peas