Preparation Method

• Dice the potatoes into 1 inch long
• Grind together coriander powder, poppy seed, sesame seed, green chillies, dried grated coconut to a fine paste and add it along with the ginger garlic paste.
• Chop the onion and tomatoes.
• Heat a pan with Idhayam sesame oil and ghee.
• Temper mustard, roasted chana dhal, cinnamon, clove and cardamom.
• Saute onion, tomatoes, potatoes, salt and fry well.
• Add the ground masala and fry until raw smell goes.
• Simmer to a low flame and cook until the potato is done.
• Add Curd, stir and remove from fire immediately.
• Sprinkle coriander leaves and serve hot with steamed rice or chappati.