1 potato (medium-sized) 1/2 tsp. salt 1 c. coconut (shredded) 1/2 tsp. mustard 4 hot green peppers 1 tsp. curry leaves 1 1/2 c. water 1/2 tsp. urad dhal 1/2 c. yogurt 1 Tbsp. oil 2 Tbsp. chopped coriander leaves
Boil potato in a cup of water until it is well cooked. Peel the skin off and mash it to a fine paste. Grind coconut and pepper in a blender with 1/2 cup of water into a smooth paste. Mix both the above pastes with yogurt and salt. In a skillet, over medium heat saute mustard seeds, curry leaves and urad dhal in a tablespoon of oil. When mustard seeds crack and urad dhal becomes golden brown, pour over the yogurt mixture. Chopped green coriander leaves may be added.