Ingredients
Potato 3
Carrot 2 Medium
Onion 1
Green Chilli 3
Ginger small Piece
Fennel Seeds Powder(Perumjeerakam) 3/4 tsp
Turmeric Powder 1/2 tsp
Thick Coconut Milk 11/2 Cup
Salt
Water
For Seasoning
Coconut Oil 2 tsp
Mustard Seeds 1/2 tsp
Red Chilii 1
Curryleaves
Preparation
In a sauce pan, add potato, carrot, chilly, onion. turmeric, fennel powder, salt and water, cook it well. Mash half of them, then add coconut milk, heat it and turn off flame. Heat a pan, add coconut oil, crack mustards, add curry leaves and dry red chilly, mix well and add to the curry.
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