Aloo Morkuzhambu (4 Servings)

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.

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