Monday, April 22, 2013,6:27 AM by
Nimmy Raghu

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Serves :

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Boil and mash potatoes. Keep this aside.
  • Extract coconut milk and keep the 1st extract separate from the rest of the extracts. Keep this aside.
  • 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.
  • Once the onion is nicely cooked, add the mashed potatoes. Mix well.
  • Now add the 2nd and 3rd coconut milk extracts. Mix well and let it cook for some time.
  • Once it is cooked properly, add the 1st extract of coconut milk and remove from heat.
  • Mix well and add the salt. Add coconut oil and curry leaves directly to the dish.
  • Serve it hot with idiyappam or idly.


  • 4 medium Potatoes (boiled and mashed)
  • 3 medium Onion (sliced)
  • 1½ inch piece Ginger (sliced into thin pieces)  
  • 400 ml Coconut milk (2nd extract and 3rd extract)
  • 200 ml Coconut milk (1st extract)
  • 5 nos Green chillies
  • Salt to taste
  • 1 tablespoon Coconut oil
  • 12 nos. Curry leaves 

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