January 17, 2014


Large Potatoes - 3
Onions - 2 -3
green chillies - 6
Ginger 2" piece
Salt to taste
Coconut  Milk - 1 cup (thick)
Thin coconut milk - 1 cup
Coconut oil/ Butter - 1 1/2 tsp
Curry leaves - few


  • Peel and cut potatoes. Chop onions, ginger and green chillies.
  • Boil all the vegetables till tender in salted water. Drain the excess water.
  • Pour in the thin coconut milk and allow it to boil.
  • Once done, add the thick coconut milk and reduce the flame.
  • When it starts bubbling,  remove from flame. Make sure not to boil it, as it will curdle.
  • Garnish it with butter/ coconut oil and curry leaves.
  • Serve hot with Appam.

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