A superb combination with Neer dosa, Rice dumplings and with Bhakri, this preparation is so flavourful that it can be served over rice too. Non vegetarians could add Prawns or fillet of any fish of their choice.
- 1/4 of a large coconut grated
- 2 potatoes
- 15 garlic cloves
- 1 heaped tsp tamarind paste
- 12 roasted Byadgi chillies/ 1Tbsp chilly powder
- 5 tsps coconut oil
Deskin the potatoes and wash them thoroughly. Slice them lengthwise. Peel the garlic. Drop the garlic, potatoes and salt into 500ml of water and cook till done. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the cooked garlic, potato mixture. Boil well. Switch off and drizzle with coconut oil. Mix thoroughly and keep aside for half an hour for the flavours to infuse before serving.
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