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12 December 2012,21:12 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the spice paste: Heat 1 teaspoon coconut oil and fry the red chillies. Set aside.
  • Fry the fenugreek seeds, black gram dal and coriander seeds with the remaining oil.
  • Grind the coconut, tamarind and the red chillies to a fine paste, adding a little water.
  • When almost done add the coriander seeds, fenugreek seeds and black gram dal and grind them coarsely.
  • Heat 2 teaspoon oil and add the mustard seeds and curry leaves.
  • When the mustard seeds splutter, add the potatoes, turmeric powder, salt and sufficient water to cover the potatoes. Cover pan and simmer till the potatoes are tender.
  • Add the spice paste and jaggery. Add more water if the vegetable is too dry. Simmer for a few minutes for the flavours to blend. Remove from heat.
  • Serve hot with rice.


  • 725 grams potatoes, cooked, peeled and cut into cubes
  • ½ teaspoon turmeric powder
  • 2 tablespoon grated jiggery
  • Salt to taste

Spice Paste

  • ½ teaspoon fenugreek seeds
  • 1 tablespoon black gram dal
  • 2 tablespoon coriander seeds
  • 1 tablespoon coconut oil
  • 6 dry red chillies
  • 250 grams grated fresh coconut
  • A lime-sized tamarind ball


  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • A few curry leaves

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