This is a mildly spiced dish that is normally served with a sambar, for lunch. It has only very few ingredients, making it easy to prepare. But so that you are not deceived by the simplicity, the dish is very flavourful. Just a few things to bear in mind. Slit chilis are less spicy than chopped chilis. Also don’t overcook the potatoes as they retain moisture and won’t taste as good. Do not mash too much as the potatoes will become sticky. Definitely no blender. Don’t mash the potatoes (sorry about the title). Just crumble. I am sure that you will master the cooking of this dish.

ingredients
2 large potatoes, halved
1 large onion, chopped fine
3 green chilis (chopped or slit)
1/4 cup grated coconut
1/2 tsp mustard seeds
1 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
Unrefined salt to taste
1/8 tsp turmeric powder (haldi, manjal podi)
Juice of 1 lime
Method
Pressure cook the potatoes for 3 whistles
Let the steam release naturally and open the lid
Let the potatoes cool slightly so that it is easy to handle
Crumble the potatoes and set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils and curry leaves
Add the onion and green chilis and sauté till the onion is translucent
Add salt and mix well
Add the potato crumble
Add turmeric powder
Add grated coconut and give it a good stir
Stir in the lime juice
Serve hot with rice and sambar or any other spicy wet curry (kootan)
Enjoy!