Ingredients:
1 1/2 cup koorka / chinese potato, cleaned
1/2 tsp turmeric powder
1 cup grated coconut
2 + 2 dry red chillies
1/2 tsp cumin seeds
4 green chillies
2 sprig curry leaves
1- 1 1/2 cup yogurt, beaten
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 tsp oil
Preparation:
- Clean and chop koorka into cubes.
- Grind grated coconut with green chillies, 2 dry red chillies, cumin seeds and 1 sprig curry leaves to a fine paste adding little water and keep it aside.
- In a pan, add chopped koorkka , 1/2 tsp turmeric powder and salt and cook it covered adding about 2 cups of water.
- Add the ground coconut paste to the cooked koorka and mix well and cook at low flame for 4-5 minutes.
- Add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil.
- Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and 2 dry red chillies and pour this over the pulissery…Keep it covered for 10 minutes and then serve with rice..
