Potato Perugupachadi - Boiled Potato in Yogurt

3 Red Potatoes
2 Green Chilies
1” Ginger
Few Curry Leaves
Coriander
4 cups Curd

Boil potatoes with salt. Peel the skin and mash them well. Keep aside.

Take 2 tsp of ghee in a small skillet. Add ½ tsp mustard seeds and let splutter, and then add ½ jeera, ¼ tsp fenugreek seeds, ¼ tsp vammu, hing and 1 red chili. Fry till all items are roasted well and a nice aroma fills the room. Then add chopped chilies, ginger and curry leaves.

Transfer tadka alone from the skillet and add the mashed potato in the skillet and mix well, add water if the paste is very thick. Remove from flame in 2 minutes.

In a vessel take curd and beat is nicely without adding water. Add turmeric, salt, chopped coriander and the previously made tadka- poppu. Then add cooked potato mash and mix well.

This is a good side dish with hot rice or with any podi rice.

Other vegetables that can be used to make Perugu Pachadi are: Fresh grated coconut, roasted brinjal (brinjal has to roasted on fire) and cucumber (raw chopped). Procedure is same with the curd part of the preparation.