Chena curry / Tangy curry with yam

This Chena curry is an excellent side dish for molagootal, a mild dal and coconut gravy.It is avery quick recipe.

This recipe serves two.

Ingredients:
--------------
Yam / Chena             - 250 grams
Ginger                      -  one inch piece( grated)
Green chillies            - 4 ( finely chopped)
curry leaves              - just 5
Coriander leaves       - 2 tsp ( chopped)
salt                           - to taste
Lemon juice             - extracted from half a lemon ( you can add more if you prefer more tangy taste)
Oil                           - 1 tsp
mustard seeds          - 1 tsp
asafoetida powder   - a pinch ( perungayam)
turmeric powder      - a pinch

Method:
----------

• Wash and get rid of the mud in yam.
• Peel off its skin and chop into cubes .
• With a pinch of turmeric powder, pressure cook the yam with water just enough to immerse it.
• Slightly mash the cooked yam .
• Add salt,grated ginger to it and mix well.
• In a kadai, add oil and mustard seeds.
• When it splutters,add curry leaves, green chiilies and mashed yam.
• Mix well and switch off when it boils.
• Garnish with finely chopped coriander leaves.
• Squeeze lemon juice when it is warm. Mix well and serve with molagootal.

Dal makhani -Gravy with Urad dal and kidney beans

Ingredients:

   Black whole Urad dhal - 1 1/2 cup
   Red Kidney beans(Rajma)- 1/4 cup
   Tomatoes - 4
   Onion(Optional)- 1
   Ginger - 1 inch piece
   Garlic - 5 pills.
   Turmeric powder- 1/2 tsp
   Cumin seeds(Jeera) - 2tsp
   Dhania (coriander powder) - 1 1/2 tbsp
   Chilli powder- 1 to 2 tsp
   Fresh cream - 1 tbsp
   Butter - 2 tbsp
   Garam masala - 1 tsp
   Oil - 3tsp
   Finely chopped fresh coriander leaves- to garnish
   Salt - to taste


Method:

      Wash and Saok the Black Urad dhal and Rajma for 6-8 hours.
      Pressure Cook both dhals together adding little salt .
      Blend the Tomatoes,ginger and garlic in the blender.
      Add  Oil in the kadai.When its hot,add jeera.
      When jeera splutters,add the blended mixture,turmeric pwd,Chilli pwd,dhania pwd and salt.
      Allow it to boil for 5 mins, add the butter now.
      Allow it to boil for 2 mins(the oil has to seperate from the gravy) and then add the cooked dhal .
      If you need water more,you can add it according to the consistency.(Do not make it too watery)
      Add the garam masala and let the dhal boil in low flame for 15 mins.
      Garnish with fresh coriander leaves and fresh cream.

   
Serve hot with roti or jeera rice.

Note: If you need onion,can add it after the jeera splutters. This recipe is without onion.

Carrot Palak curry

Ingredients:

=========

• Carrot - 5
• Palak - 5 small bunches
• onion - 1 big,finely chopped
• Green chillies - 4,chopped finely
• tomatoes - 2,chopped
• ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Jeera - 1 tsp
• turmeric powder - a pinch
• Salt - to taste
• Garam masala powder - 2 tsp
• Coriander powder - 1 tsp
• Fresh cream - 2 tbsp( optional, you can also add milk)

Method:

======

• Peel off the skin and grate carrot.
• Wash the palak well and chop well.
• Heat oil in a kadai.Add jeera,when it splutters,add onion,ginger garlic paste,green chillies and saute for few seconds.
• Add tomatoes and saute for few minutes.
• Add chopped palak and saute for sometime.Add grated carrot,turmeric powder,coriander powder,salt and saute till the raw smell goes off.
• Sprinkle garam masala powder and add fresh cream.
• Mix well till it gets blended well with the carrot sabzi.

Serve hot with rotis.

Rajma gravy

This recipe serves 2.

Ingredients:

=========

• Rajma - 100 grams
• Onion - 1 small size
• tomato - 1 big
• Bay leaf - 1
• Red chilli powder - 1 tsp
• coriander powder - 1 tsp
• garam masala powder - 1 tsp
• jeera powder - 1 tsp
• turmeric powder - a pinch
• salt - to taste
• sugar - 1/2 tsp (optional)
• oil - 2 to 3 tsp
• chopped coriander leaves - 2 tsp
• kasuri methi - 2 tsp

Method:

======

• Soak Rajma in water overnight.
• Pressure cook with 5 to 6 cups of water.The rajma should soft and completely cooked.
• Strain the stock and reserve it.
• Heat oil in a pan,add bay leaves and onions and saute till golden brown.
• Add ginger garlic slices and continue to saute till raw smell goes off.
• Add turmeric powder,red chilli powder,corinader powder,jeera powder and garam masala powder.
• Saute for a min and add chopped tomatoes,salt and cook till the oil leaves the masala.
• Add cooked rajma with little stock.Stir and cook for another 15 minutes.Adjust the quantity of stock depending on the consistency.
• Adjust salt,sugar and garam masala as per taste.
• Garnish with finely chopped coriander leaves and kasuri methi.
• 
  

Serve hot with rice/roti.

Puzhuku - A traditional recipe - a side dish for kanji

This dish can be made only with whole green gram dal or mix of yam and raw banana.Here I have used a little of all the three.

This recipe serves 2.

Ingredients:

=========

• Green gram dal - 50 grams
• raw banana - 1/2 or 1 small
• yam - 100 grams
• coconut,shredded - 1 handful
• green chillies - 4 to 5
• curry leaves - 3 sprigs
• coconut oil - 2 tsp
• salt - to taste
• turmeric powder - a pinch
• jaggery - 1 inch piece

Method:

======

• Soak green gram dal for 3 hours.
• Pressure cook the dal with chopped yam and raw banana slices . Add sufficient water so that the dal gets cooked to mashing consistency.
• After steam gets released ,add salt ,jaggery and mash the mixture slightly.
• Grind coconut and green chillies (just 1 or 2 pulse in a mixer will do).
• Add the ground mixture to the cooked dal.
• On a medium heat,allow it to boil.(Add water if its too thick)
• When it starts to boil,switch off .
• Garnish with curry leaves and coconut oil.

Serve with podi arisi kanji / rice and morekootan.

pigeon peas ( toor dal bean) Gravy

I got this recipe from one of my colleagues.This is a rich gravy made with potato,pigeon peas and nuts.It tastes excellent with roti.

Pigeon peas is called kandikaya in telugu. It is this bean from which toor dal is made.

Ingredients:

=========

To grind:

---------

• Badam - 5
• Cashews - 6
• Dry coconut / kopra - 1 tbsp (normal coconut can also be used)
• Til / Sesame seeds(white) - 2 tsp
• Groundnuts - 1 handful

Method:

=======

• Dry roast groundnuts and peel off its skin.
• Dry roast the sesame seeds till it bursts.
• Put the roasted ingredients with other ingredients in a mixer and grind into a paste with little water.

For the gravy

---------------

• Potatoes - 2
• Pigeon peas - 300 grams
• 
  
• onion - 1 ,finely chopped
• green chillies - 3 to 4
• ginger - garlic paste - 1 tsp
• red chilli powder - 1 tsp
• garam masala powder - 1 tsp
• lavang / cinnamon - 1 inch piece
• jeera - 1 tsp
• oil - 2 tsp
• salt - to taste
• coriander leaves - 3 tsp

Method:

--------

• Pressure cook potatoes .Peel off its skin and chop into 1 inch pieces.
• Seperate the beans from its cover.
• Grind green chillies,lavang and onion in a mixer.
• Heat oil in a kadai,add jeera ,ground green chillies lavang mixture and saute for 2 min.
• Add the pigeon peas ,saute for 3 min and add water just sufficient to cook the peas.
• Cook covered for 5 min.The peas will get cooked soon.
• Add the potato slices,red chilli powder and the ground paste.
• Saute and cook for 3 to 5 min.
• 
  
• Add salt and cook covered for another 2 -3 min.Adjust the consistency with water.
• When it thickens,add garam masala and switch off.
• Garnish with chopped coriander leaves.

Mix well and Serve with rotis.

Onion Tomato sabzi for roti

This recipe serves 4.

Ingredients:

=========

• Tomatoes fresh - 6 big
• Onions - 2 big , chopped finely
• haldi - a pinch
• red chilli powder - 1 tsp
• Green chillies - 4
• Jeera powder - 1/2 tsp
• cumin seeds - 1/4 tsp
• Ginger - 1 inch piece , chopped finely
• garlic - 6 pods
• Coriander powder - 2 tsp
• Garam masala powder - 1 tsp
• salt - to taste
• bay leaf - 1
• jaggery - a pinch
• oil - 3 tsp

Method:

======

• Blanch the tomatoes and peel off its skin.Make a puree with the blanched tomatoes and green chillies using a blender.
• 
  
• Add jeera,ginger ,garlic in a pestle and mortar and pound nicely.
• 
  
• Heat oil in a kadai, add crushed items,bay leaf and saute for 2 min.
• Add finely chopped onions and saute till it becomes translucent.
• 
  
• Add the tomato puree,haldi, jaggery,red chilli powder,coriander powder,salt and saute continuously.
• The tomato puree will start popping out as it get cooked.Do not panic.Keep stirring on a medium flame .
  
• Once it thickens,the popping will stop and cook till it thickens like a paste.
• Add garama masala powder at this stage .Mix well and switch off the flame.
• 
  

You can use this gravy as a side-dish for roti ,especially when you travel long distances as this will not get spoiled upto 3 days.

cauliflower in mughalai gravy

Ingredients:

=========

• Cauliflower florets - from 1 cauliflower
• tomato puree - 1 cup
• water - 1 cup
• milk - 1 cup
• red chilli powder - 1 tsp
• garam masala powder - 1 tsp
• turmeric powder - a pinch
• salt - to taste
• cottage cheese ,grated - optional,for garnishing
• corn flour - 1 tsp
• Elachi - 5
• cinnamon - 1/2 inch piece
• clove - 1
• cumin seeds - 1 tsp
• coriander seeds - 2 tsp
• cashews - 1 to 2 tbsp
• onions - 1 big,finely chopped
• ginger-garlic paste - 1 tsp
• green chillies - 2 to 3
• oil - 4 tsp
• Ghee - 1 tsp

Method:

======

• Wash the cauliflower florets well.
• Boil water with a pinch of turmeric powder and 1/2 tsp of salt.Switch off the flame.
• Add the florets into boiling water and close it with a lid.Set aside for 15 min.
• 
  
• Drain the excess water and dry them with a towel.

• Heat 1 tsp of oil in a kadai.
• Add cumin seeds and coriander seeds .Saute till it turns light brown.
• Add cashews ,cinnamon,clove,elachi and saute till cashews turn golden brown.
• Saute onions separately till it turns pink.
• 
  
• Set aside to cool.Grind the roasted ingredients with green chillies,ginger garlic paste,onions into a smooth paste.Add little water.
• Heat 2 tsp of oil in the same kadai.Add the tender cauliflower florets and keep sauting till it gets roasted lightly.You can sprinkle little corn-flour on the pieces.
• Heat 1 tsp of oil and 1 tsp of ghee.Add the ground paste,turmeric powder,garam masala powder,red chilli powder and saute till oil separates.
• Add the tomato puree .Mix well and cook till raw smell goes off.
• Add salt .Pour milk slowly, stirring well.

• Cook till the gravy becomes thick.
• Stuff in the thick gravy into the roasted cauliflower florets and between the stems.
• Pour water into the remaining gravy and cook till you get a gravy consistency.
• Drop in the stuffed cauliflower florets and cook for 3 min.
• Garnish with grated cottage cheese.This is optional.

Note:

It will take some time for the cauliflower pieces to absorb the gravy.So prepare this dish 3 hours before serving.You can re-heat and serve with rotis.

Garlic Babycorn gravy

This gravy goes excellent with chinese noodles.Can be had with roti also.

Ingredients

=========

• capsicum(red,yellow,green) - each 1
• onion - 1 big
• baby corn - 10
• garlic - 12 cloves
• oil - 2 tsp for gravy
• til/ sesame seeds - 1 tsp
• corn flour - 2 tbsp
• Oil - for deep frying
• Green chillies - 3 to 4 ,chopped and crushed
• Tomato ketchup - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Red chilli powder - 1 to 2 tsp

Method:

======

• Chop babycorn into 1 inch pieces.
• 
  
• Sprinkle 1 tbsp of corn flour over baby corn slices and mix well.
• 
  
• Deep fry the marinated baby corn slices in oil.Drain the excess oil with a tissue paper.
• 
  
• Chop the tri colour capsicums and onions into small pieces as shown.
• 
  
• Chop the garlic pieces and grind into a paste with green chillies .
• Add oil in a kadai.When its hot add sesame seeds.
• When it bursts,add onion slices and the ground paste.Saute till raw smell goes off.
• Add all the capsicum slices and fry till till becomes tender.
• Add red chilli powder,sugar,salt,tomato ketchup and fry for 3 min.
• Add water and cook for 5 min.Dissolve 1 tbsp of cornflour in water and pour it to the gravy.
• Stir well and add the fried babycorn slices.
• Stir gently and cook till it thickens.
• 
  

Switch off and serve hot with noodles/roti.

Chana Batura

I got this recipe from whereincity.com.It was very tasty.I am writing it down so that all of you can try it out.

For chana

========

• 1 cup kabuli chana , soaked overnight
• 2 large tomato
• 2 large onions
• 1 1/2 tbsp chopped coriander
• 1 tsp ginger grated
• 1 tsp garlic crushed
• 1 lemon ( juice extracted)
• 2 tbsp oil,1 tbsp ghee
• 1 tsp tea leaves tied in a pouch or 2 tea bags
• 4 green chillies slit
• 2 bay leaves
• 1 tsp sugar
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp each cinnamon-clove powder
• turmeric powder-a pinch
• 1/4 tsp garam masala powder
• 1/2 tsp pepper powder
• salt to taste

For Batura

========

• Maida - 1 cup
• Rava - 1/2 cup
• curd - 1 1/2 tbsp
• salt - 1 to 2 tsp
• sugar - 2 tsp
• yeast - half a pinch dissolved in warm water-2 tsp
• Butter - 1 tbsp
• milk - to knead dough
• Oil - for deep frying

Method:

======

Batura

=====

• Sieve maida.
• Add salt,sugar,maida flour,rava,butter,curd into a bowl.
• Add the yeast solution.
• Knead into a soft dough by adding milk little by little.
• Cover with a wet cloth and set aside for 6 hours.
• 
  
• Make sure the cloth does not dry dry.Wet it as it becomes dry.
• Smear oil on your palms,roller and on the base where you are going to roll the batura.
• Take a round ball of dough(big or small..I have made small baturas) and roll it like a roti.Do not make it too thin or too thick.
• Fry in hot oil turning only once till it gets a light tinch of brown colour.
• Serve hot with chana with chopped onions,green chillies and lemon.

For chana

=======

• Pressure cook the soaked chana with tea bag,bay leaves and 1/2 tsp of salt.( 1 whistle on a high flame and switch off after 15 min on a low flame).
• Set aside to cool about 2 tbsp of chana for grinding.
• Drain the water completely from cooked chana and save the stock.
• In a mixie,grind together 1 tomato,1 onion ,cooled chana and 1/2 tbsp coriander leaves.
• Chop the other onion and tomato into small pieces.
• Heat oil in a kadai,add cumin seeds.
• When it splutters,add ginger -garlic and fry for a min.
• Add chopped onions and tomato and saute till it becomes tender.
• Add the ground paste and fry for another 3 min.
• Add red chilli powder,turmeric powder,pepper powder and garam masala powder.
• Stir and fry till the oil separates.
• Add the drained chana and 2 cups of stock.
• Bring it to boil and cook on a medium flame till it thickens.
• When the gravy thickens,change it into a serving dish.
• Heat oil in a tadka pan,add green chillies,cinnamon-clove powder,chopped coriander leaves and immediately pour it over chana.
• Squeeze lemon juice on top.Stir in gently and serve with batura.
• 
  

Chana kuruma

Ingredients:

=========

For the masala paste:

===============

• Onion - 1 big
• Tomato - 2 big
• Green chillies - 2
• Ginger - a 1 inch piece
• garlic cloves - 5
• whole spices - 2 cloves, 1/2 inch cinnamon stick,2 elachi
• poppy seeds - 1/2 tsp
• Chana (small variety) - 3/4 cup , soaked overnight and pressure cooked with little salt
• oil - 2 tsp

Method:

======

• Separate the stock after cooking chana.It can be used instead of water for making the gravy.
• Soak poppy seeds in warm water for 5 min.
• Add oil in a kadai.Add the whole spices,saute for 2 sec.Add half of onions,crushed ginger garlic,green chillies and saute till the raw smell goes off.
• Add tomatoes,poppy seeds and saute for 5 min.
• Add 2 handful of cooked chana and saute for another 3 min.
• 
  
• Switch off the flame and set aside to cool.
• Grind the above ingredients into a fine paste with water/chana stock.
• 
  

For the gravy

==========

Ingredients:

=========

• Jeera/cumin seeds - 2 tsp
• oil - 1 tsp
• bay leaf - 1
• potato - 1 big , diced into cubes
• remaining onion and chana
• turmeric powder - a pinch
• coriander powder - 2 tsp
• pepper powder - 1/2 tsp
• Red chilli powder - 1 tsp
• garam masala powder - 1/4 tsp
• sugar - 1/2 tsp
• salt - to taste
• thick coconut milk - half a cup

Method:

======

• Add oil in a kadai,then add cumin seeds.When it starts popping ,add onions and saute well for 3 min.
• Add the diced potatoes to it.Add little water and cook covered till its 80% done.
• Add the ground paste,mix well.
• Add the chana stock,turmeric powder,coriander powder,pepper powder,red chilli powder,garam masala powder,salt,sugar to it.
• Mix well and cook covered for 10 min.You can now smell a nice aroma from the gravy.
• Add the remaining chana,mix well and let it boil for 5 min.
• Add thick coconut milk,mix well and switch off in 3 min.Do not cook for a long time after adding coconut milk.

Garnish with chopped coriander leaves and serve hot with rotis.

Kerala Aviyal

This recipe serves 4.

Ingredients:

=========

Vegetables are the main ingredients in Aviyal.You can use any number of vegetables.I am listing down the veggies I used with their measurement.

• Drumstick - 2
• Carrots - 2 medium sized
• Beans - 10
• Snake gourd - 1/4 of a lengthy one
• Ash gourd - 200 grams
• yam - 200 grams
• Raw banana - 1 medium sized
• Brinjal - 2
• Raw mango or Amchur powder- 1 medium sized / 2 tsp

Cut all the veggies into 1 or 2 inch slices as shown.Wash the chopped veggies well in running water.Cut Yam and Raw banana at the end to prevent discoloration.

To Grind:

=======

• Shredded coconut - 1 cup (from half of a big sized coconut)
• Green chillies - 4 to 6
• Pearl/Madras onions - 7
• Cumin seeds - 2 tsp

Grind the above ingredients in a mixer with 3 tsp of curd and little water.The consistency should be very thick like a chutney.Do not grind it smoothly.Make it a coarse paste.

If you have a pestle and mortar,use it to pound the above ingredients in it.This tastes very nice than doing it in a mixer.

Preparation of Aviyal:

===============

• Add all the washed veggies except raw mango in a kadai.Add a pinch of turmeric powder and just 2 tumblers of water.
• Cook covered with a lid.

• Keep checking in between and stir it,till all the veggies become tender.Sprinkle little water if required.Do not add more water.

• When the veggies are 90 percent cooked,Add salt ,mango slices and cook covered again.
• When all the veggies become tender,add the ground paste to it.Mix well and cook covered for 5 min.
• Then remove the lid .Stir well and cook open for another 2 min.
• 
  
• Add 1 laddle full of thick curd and amchur powder(only if you are not using mango slices).Mix well and cook till all the water gets evaporated.Keep stirring continuously or it may stick to the kadai.
• When the water gets evaporated,switch off the flame.
• Add 3 sprigs of curry leaves and top it with 3 to 4 tsp of coconut oil.Mix well .At this stage you must be able to smell the nice aroma of Yummy aviyal.

Enjoy with rice and papad/ rice and sambar or Adai.

Vadacurry

Ingredients:

=========

• Chana dal/kadala parupu - 100 grams
• onions - 2 medium sized,very finely chopped
• curry leaves - 3 sprigs,finely chopped
• Salt - to taste
• Oil - 1 tbsp
• Star anise - 2 small
• cloves - 1
• cinnamon - a half inch stick
• saunf - 1/2 tsp
• Jeera - 1/2 tsp
• tomatoes - 2 medium sized,finely chopped
• mint leaves - 1 handful
• ginger-garlic paste - 1 tsp
• green chillies - 2,slit open
• turmeric powder - A pinch
• coriander powder - 2 tsp
• Red chilli powder - 1 tsp
• Fresh coriander leaves - 1 handful
• Ghee - 2 tsp
• Cashews - 5 to 6,broken

Method:

======

• Wash chana dal well and soak in water for 2 hours.
• Drain excess water and set aside in a colander for 5 min.

• Add the soaked dal, little salt in a mixer and just pulse once /twice ...The consistency should be like a vada(coarse).Do not grind into a paste and do not add water.
• Add half of chopped onions,curry leaves and mix well.
• Tap into round flat vadas and keep in idly plates.
• Steam for 10 minutes.

• Set aside the steamed dal mixture to cool down to room temperature.
• Break down the vada into small crumbles and set aside.

• Heat oil in a kadai.Add the whole spices(star anise,cloves,cinnamon,saunf,jeera) and when it splutters,add rest of onions,green chillies,ginger-garlic paste,mint leaves and saute till the onions turn transparent.
• Add tomatoes,turmeric powder,red chilli powder,coriander powder and saute till the raw smell goes off.
• Add 2 cups of water and salt.Mix well and allow it to boil.
• When it boils,add the dal crumbles and mix well.Adjust the quantity of water if required.
• Let it cook on a medium flame for 5 min.The consistency should be thick as shown in the picture.
• Heat ghee in a tadka pan,add cashews and roast till it turns golden brown.
• Garnish with roasted cashews and ghee and coriander leaves.

Serve with dosa/Idly.

Spinach & Dal

Ingredients:

=========

• Spinach(any plain variety) - 2 bunches
• Whole spices(cloves,cinnamon) - 1,half inch stick
• Shahi jeera - 1/2 tsp(optional)
• Oil/Ghee - 3 tsp
• Onions,finely chopped - 1 large
• Tuar dal,pressure cooked and mashed - 75 grams
• Salt - to taste
• Dhania powder - 2 tsp
• jeera powder - 1 tsp
• Garam masala powder - 3/4 tsp
• Dry mango/amchur powder - 1 tsp
• turmeric powder - a pinch
• Green chillies - 2 to 3(slit open)
• Ginger garlic paste - 1 tsp

Method:

======

• Separate the leaves of spinach,wash them well and chop roughly.
• Saute them till they shrink with a pinch of turmeric powder.Set aside to cool and then grind into a fine paste in a mixer.
• Heat oil in a kadai,add the whole spices,green chillies and onions.
• Saute for 2 min and then add ginger garlic paste.Saute till raw smell goes off.
• Add the ground spinach paste,jeera powder,garam masala powder,dhania powder,amchur powder,salt and saute for 5 min .
• Add the pressure cooked and mashed dal.Mix well and allow to boil.
• Switch off the flame.Add 1 tsp of ghee on top.

Serve hot with rice and pappad.

Note:=Sorry for a low quality picture.But believe me...it tastes excellent.

Sodhi-Side dish for idiappam/Appam

This dish is from the Tirunelveli district of TamilNadu.It is an excellent side dish for idiappam.

This recipe serves two.

Ingredients:

=========

• Moong dal split - 60 grams
• Potato - 2 medium sized
• Veggies - carrots-1,peas-a handful,beans-6,onion-1 big
• salt - to taste
• ginger - a 1 inch piece
• green chillies - 3 to 4,according to taste
• lemon - 1
• coconut oil - 3 tsp
• Jeera/cumin seeds - 1 tsp
• Coconut milk - thick-1 cup,diluted-1 cup
• Curry leaves - 2 sprigs
• Cloves - 2
• cinnamon - half inch stick

Method:

======

• Wash and pressure cook the moong dal.Mash it well.
• Pressure cook the potatoes,peel off the skin and mash well.
• Chop onions,carrots,beans into very small pieces ,say 6mm slices.
• Add 2 tsp of coconut oil in a kadai.Add cloves,cinnamon and the chopped veggies.
• Saute for 5 min and add the diluted coconut milk with little water.
• Cook covered till the veggies become tender.
• Heat 1/2 tsp of oil in a tadka pan,add half of chopped green chillies and saute for 2 sec.Grind it well in a mixer.
• Add the ground green chillies and salt into the kadai.Mix well.
• Add the mashed potatoes and moong dal too.Mix well.If its too thick add little water.It should have a diluted consistency.
• Let it cook for 5 min.
• Now add the thick coconut milk .Mix well and let it be on the stove for 3 min on a low flame.(No need to boil).
• Switch off the flame.Temper with cumin seeds,rest of chopped green chillies and curry leaves in 1/2 tsp of coconut oil.
• Chop ginger finely,Crush them and put in 1/2 glass of hot water.Extract the juice out of it completely and throw away the waste.
• After 5 to 10 min,add the ginger juice and lemon juice.
• Mix well and serve hot with idiappam.