- Potato – 2 Nos
- Onion – 1 No
- Tomato – 1 No
- Coconut milk – 1/2 cup
- Red Chillies – 4 Nos
- Cinnamon Stick – small pieces 2 Nos
- Aniseeds (Sombu) – 1 teaspoon
- Turmeric Powder – a pinch
- Oil – 2 tablespoon
- Curry leaves – few
- Salt – 1 teaspoon
- Coriander leaves – for garnishing
- Boil the potato and mash it slightly. Chop the onion and tomatos finely.
- Put a teaspoon of oil in a kadai and when it is hot, add red chillies, cinnamon stick and aniseeds and fry for a while. Remove it. Cool it and powder it or grind with little water.
- Same kadai put the remaining oil and add curry leaves and chopped onion and fry nicely. Then add tomato pieces along with turmeric powder and salt. Fry till the tomatos are mashed well. Now add the mashed potato and mix well. Add the ground chilli/cinnamon powder along with half a cup of water. Mix well and bring to boil. Reduce the heat and add coconut milk and stir well. Keep it in low flame for three to four minutes. Remove it. Garnish with coriander leaves.
- Note: Goes well with chapati/idiyappam.
- You can omit coconut milk in the gravy. In such case, reduce the chillies to two or three.