Soured curds 1 cup
Grated coconut 4 tbsp
Green chilies 4 (medium)
Peppercorns 1 tsp (optional) [If pepper added two chilies shld suffice]
Cumin seeds 1 tsp
Chana dal 1 tbsp
Turmeric powder 1/2 tsp
Raw rice 1tbsp
Curry leaves 3 sprigs
Ginger 1″ piece
Mustard seed 1tsp
oil 1 tbsp
Boiled potatos 3 (medium)
Salt to taste (1tsp)
asafotida 1/4 tsp
Soak the rice and dal in a bowl in a small amount of water for 30 min.
Peel the potatos and cut them into 2″ pieces.
Add the following in the blender and and make a nice paste of the same: Jeera, chillies, curry leaves, soaked dal and rice, pepper corns, coconut, sliced pieces of ginger. Make a puree of curds, add to the ground masala and keep aside.
Heat oil in a pan and add the mustard. When the seeds start spluttering add 1/3 cup or less water. Add the potato pieces and turmeric powder. When the potato starts cooking add the ground masala paste in curds, rinse and add more water (depending on the thickness), add salt and asafotida and bring it boil on slow fire.
When the mix starts boiling switch off the flame and transfer to a bowl.
Cook’s note: You can add boiled pumpkin (white/yellow), okra, beans in place of potato for variations.