December 07, 2017


Potatoes - 4 (medium size)
Bengal gram dal - 1/4 cup
Tamarind - small lemon size
Salt to taste
Turmeric - 1/4 tsp
jaggery - small piece
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Grind together:
Red chillies - 7-8
Coriander seeds - 2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Fresh coconut - 1/4 cup


  • Peel and cut potatoes into small cubes. Wash and soak dal for 30 minutes.
  • Pressure cook dal and potato cubes in enough water till tender.
  • Dry roast and grind red chillies, coriander, urad and channa dal to make paste. Add grated coconut along with them.
  • Soak tamarind and extract thick juice from it.
  • When the lid is open, add tamarind juice, ground powder, salt, turmeric and jaggery. Add one cup water and cook until the gravy is thick. Stir occasionally.
  • Heat the oil; add mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over gravy.
  • Serve with rice or dosa.

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