The recent terrorist attack in the popular mumbai hotels has been a really shocking and awful incident.Its so painful to note that so many innocent people lost their lives to these cruel attacks. Lets pray for them and my heartfelt sympathies to the families of the victims.
We have a filling brunch on most of the weekends. And for last weekend ,I made dosas. Its mostly sambar and aloo curry for the side dish. But this time, my hubby insisted on making his favorite kothamalli thuvayal or coriander chutney for the dosas. It was a good combination indeed. kothamalli thuvayal goes well with rotis and rice too. I thought of posting my recipe of aloo curry too which is always there when I make dosas. I am very fond of this combination.
- Heat oil in a pan. Add the asafoetida,chillies and then the lentils(dals). Saute well till they turn a little brown. Then add coriander leaves. Mix well ,add salt and keep sauteing till the leaves wilt.Add coconut and a small piece of tamarind and mix well.
- Cool a little and sprinkle few drops of water and grind them to a paste.
- Peel the skin from potatoes and cook them in a pressure cooker. Cut them in cubes.Heat oil in a pan. Add mustard and cumin seeds. Then add green chillies and onions and saute till onions turn a little brown. Then add turmeric powder and salt. Add the potatoes and mix well. Add grated coconut. Cook till every thing mixes well and the potatoes are soft.
Serve the potato curry hot. You can store the coriander chutney /thuvayal for a day or two.