Sukke

Cuisines

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Recipe

Ingredients

1 cup	grated coconut
2 tablespoons	coriander seeds
1 teaspoon	cumin seeds
5-6	dried red chilies
1 teaspoon	tamarind paste
2	medium-sized potatoes
1 tablespoon	oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 sprig	curry leaves
to taste	salt

Instructions

1. 1 Dry roast the coriander seeds, cumin seeds, and dried red chilies until aromatic. Let them cool.
2. 2 Grind the roasted spices with grated coconut and tamarind paste to form a coarse paste. Add a little water if necessary.
3. 3 Peel and dice the potatoes into small cubes.
4. 4 Heat oil in a pan and add mustard seeds. Allow them to splutter.
5. 5 Add asafoetida and curry leaves to the pan.
6. 6 Add the diced potatoes and sauté for a few minutes.
7. 7 Mix in the ground coconut paste and add salt to taste.
8. 8 Cover and cook on low heat until the potatoes are tender and the flavors are well combined.
9. 9 Stir occasionally to prevent sticking and ensure even cooking.