Urad Dhal Vadai / Urad dhal Fritters ( உளுந்த வடை )

Urad Dhal Fritters / Urad Dhal Vadai 

( உளுந்த வடை )

Ingredients:

Urad Dhal ( உளுந்தம் பருப்பு )  - 1 Cup

Raw Rice ( பச்சரிசி )  - 1 tbsp

Ginger ( இஞ்சி )  - 1"

Green Chili ( பச்சை மிளகாய்)  -  2 Nos.

Onion ( சின்ன வெங்காயம் )  -  7 to 9

Curry leaves ( கறிவேப்பிலை )  - 1 twig

Coriander Leaves ( கொத்தமல்லி)  -  1 or 2 twigs

Salt to taste ( தேவையான உப்பு )

Oil for Frying (பொரிப்பதற்கு  எண்ணெய் )  

Steps:

Soak Urad dhal and the rice together for 40 to 45 minutes.Drain all the water. In a blender / grinder grind the above with 2 green chilies and a piece of ginger. Sprinkle water now and then while grinding. Use minimum water while grinding as using more water will make the batter loose. It should neither be a runny batter nor a stiff dough. A fluffy , soft and airy batter has to be obtained.

Peel and thin slice the onions. Remove the curry leaves from stalk and chop. Do the same with the coriander leaves chopping in the tender stem as well. Add the ingredients and required salt. Mix the batter well using your hand.

Heat oil in a flat bottom pan. Wet your left palm. Pinch a small portion of the batter, place it on your palm and flatten it and insert your finger to create a hole in the centre.

Drop into the hot oil slowly. You can add 4 or 5 at a time. Fry both sides on a medium flame.

Enjoy vadai with sambar or coconut chutney.

Curd Vadai:

To beat the heat, I had made curd vadai.

 Curd is Yoghurt. Curd vadai is one of the

favourite versions of vadai. There are sambar vadai

and rasam vadai as well.

Recipe to make curd vadai is as below:

In a pan heat a tbsp of oil. Add mustard seeds, as it 

cracks toss in a tsp of chopped ginger and some 

curry leaves. Saute well. Add the seasoning to a 

bowl of yoghurt. Add in the fried vadai. Mix well.

Sprinkle handful of chopped 

coriander leaves for garnishing.

Let the vadai absorb in the flavour. Give a standing 

time of 30 minutes. Then serve or can chill for 

half an hour and serve. 

Hot vadai can just be eaten on its own ;)

Yoghurt with the seasoning

Vadai mixed with yoghurt.

My Notes:

Vadai takes a prominent place in any prayers in Hindu families, Most popular one is this Urad dhal and second in line is the channa dhal vadai which is called paruppu vadai.

Singaporeans like to eat vadai with green chili.

There is this prawn vadai sold in local eateries as well. A popular dish among non-Indians as well. Prawns mixed with the batter and fried.

Points to take note while making this urad dhal vadai.

The batter can be prepared before hand and refridgerated. But add the salt just before frying.

For Sambar Vadai and Curd Vadai onion is not used as an ingredient while preparing the batter.

For curd vadai, the fried vadai is dipped in pipping hot water for a few seconds, squeezed the water out and added to the curd. This enables the vadai to absorb curd more and become soft and tasty.

Carrot Halwa / Carrot Dessert ( காரட் அல்வா )

Carrot Halwa / Carrot Dessert

 ( காரட் அல்வா )

Ingredients:

Shredded fresh Carrot ( துருவிய காரட் ) - 4 Cups

Ghee (Clarified butter) / Unsalted butter ( நெய் ) - 1/2 Cup

Sugar ( சக்கரை ) - 2 Cups 

Condensed Milk ( கெட்டி பால் )  - 100 ml ( optional ) 

Almonds ( பாதாம் ) - 50 -70 g

Raisins (  உலர்ந்த திராட்சை ) - 50 g

Powdered Cardamom ( ஏலக்காய் பொடி )  - 1 tsp

Steps:

Soak almonds for an hour. Peel and slice each nut into thin pieces lengthwise.

Wash the carrots, wipe dry. Shred the carrots.

Heat ghee in a heavy bottom pan. Fry the almonds and raisins. 

Remove from ghee and keep aside.

In the same pan, add the shredded carrots and saute in a medium flame.

When the carrots are half cooked, add in the sugar. 

Stir continuously  and cook. Add 1 or 2 tsp of ghee if required.
Now add in the condensed milk. Turn the content frequently with the ladle.

Carrot and the milk will blend well, forming a wholesome dessert consistency. That is the time to switch off the flame. Add in powdered cardamom and fried almonds and raisins.
Transfer to serving bowl.

My Notes:

A simple dish but can be turned to a rich  yummy healthy dessert with the inclusion of certain ingredients.The crunchy almonds give a rich taste, healthier choice to cashew nuts, which is generally used. I use a substantial amount for that nutty taste. Raisin adds colour as well taste to the dish.

Condensed milk will bind with the carrot to give a wholesome texture and also an enhanced flavour to the dessert. Reduce the sugar if you are using the condensed milk and also if you prefer the dessert to be less sweet. 

Another version of this dessert is to make sugar syrup of one string consistency and add the shredded carrot which was sauteed in ghee for a minute or two. Milk is not used in this recipe.

A third type is to slow cook carrot in milk and then add sugar. 

Which ever method, the dessert is yummy. 

It was Navarathiri. Golu time, with many invites I had made this carrot halwa to bring to each of my friends' house. 

I love to eat carrot halwa with a dollop of ice cream. Be it vanilla or butter scotch, it is double dhamakka. ;))

Preparation for Deepavali ( தீபாவளி திருநாள் )

My Notes:
Deepavali is a time filled with light and love; a time of rejoice for the Indians all over the world.
Deepavali ,or Diwali as mentioned by Northern states, is a joyous festive season.
Though deepavali is celebrated mainly by Hindus, it is also celebrated by Jains, Sikhs and some Buddhists in different ways in different states and to mark different historical events / stories  but all symbolise the victory of good over evil, light over darkness. 
On this day Goddess Mahalakshmi is also worshiped. MahaLakshmi is the goddess of wealth and prosperity, bestowing these abundantly upon us.

In this blog,to my knowledge  I would like to highlight the way Hindus in the state of Tamilnadu celebrate Deepavali. Deepavali means row of lights  /  தீபாவளி என்பது தீபங்களின் வரிசை என்றும் பொருள்படும். Northern state' tradition is to lit rows of light to welcome the king, Incarnation of lord Vishnu, Sri Ram, his wife Seetha and brother Lakshmanan after an exile of 14 years. 
Another Hindu literature depicts that on this day, the demon, Narakasuran was killed by lord Krishna. 
The dying Narakasura requested Lord Krishna to grand him the boon that his death would be celebrated as Deepavali. This is the day that symbolises that good triumphs over evil and the people celebrate it by taking a Ganga Snanam - a ritual oil bath - early in the morning.
It is believed that Lakshmi resides in the oil and ganga mata in the water make the people to forget the bad and enjoy the dawn of happiness. Hence, it is the beginning of saying '' ganga snanam ''. 

Below is a platter prepared for the ritual.

It has sesame oil/ நல்லெண்ணெய், shikakai powder / சீயக்காய் தூள்( a herbal powder to wash the hair), turmeric powder/ மஞ்சள் தூள் and the holy ganges water / கங்கை நீர். The holy water is optional depending on the availability. 
Before bath, each person sits on a low wooden stool/ மணை.  The head of the family, the elderly lady,applies first a few drops of oil on the head three times followed by shikakai and the turmeric to the members of the family. 
This tradition is given a skip by the new generation. So thought of highlighting this in the blog.

After bath, new clothes are received from elders and everyone wears it with full enthusiasm.
After prayers at home, all the young children look forward for the next segment, which is prostrate to elders to seek blessings as this comes with not only the blessing but money as well :))
While blessing prepare the rice mixed with turmeric which is a tradition symbolising good health and prosperity. And a small dollop of the herbal medicine is given.
Indian festive is never complete without delicacies and deepavali is the celebration where every households make or buy many varieties of Indian sweets and savouries, 
To digest all the rich delicacies, the south Indian families prepare this deepavali legiyam / தீபாவளி லேகியம் and is given first thing in the morning after prayers.It aids digestion. This is a combination of dry ginger, coriander seeds, cumin seeds, jaggery/ palm sugar, ghee and sitharathai - a herb. It is made at home or readily available in the market.
Firecrackers are synonymous to Deepavali. Firecrackers are bursted early in the morning through out the day and at night. But now a days children refrain from firecrackers with the thought for Mother Nature and to discourage child labour - who are engaged to make the fire crackers at factories. 
Nevertheless a  joyous occasion to spend with family and friends. 
Guests are invited and we go visitng also. Visit to temples is also observed in some families.

Happy Deepavali one and all :)

Ribbon Pakoda ( ரிப்பன் பக்கோடா)

Ribbon Pakoda

 ( ரிப்பன் பக்கோடா)  

Ingredient:
Rice flour ( அரிசி மாவு )  - 1 cup
Bengal Gram dhal flour/ Besan flour ( கடலை மாவு ) - 1/4 cup
Red Chili Powder ( மிளகாய் தூள் )  - 1 tsp
White Sesame Seeds ( வெள்ளை எள் )  - 2 tsp
Asafoetida ( பெருங்காயம் )  - 1/4 tsp
Salt to taste ( உப்பு தேவையான அளவு)
Hot oil ( சூடான எண்ணெய் )  - 3 tbsp
Oil for frying ( பொரிப்பதற்கு தேவையான எண்ணெய் )

Steps:
In a wide bowl add the rice flour, gram flour, chili powder, salt and asafoetida.
Heat 3 tbsp oil and pour the hot oil over the ingredients and mix well with a spoon.
Can substitute the hot oil with melted butter also.
Clean the white sesame oil for any impurities and add to the mixture.
Knead the dough well.
Heat oil in a frying pan. When oil is hot enough, switch over to medium flame.
Fill the dough in the murukku press placing a chip with a flat thin slit.
Make a round of the dough directly on the hot oil.
When it is done on one side flip carefully using a ladle.
Fry on the other side.
When the sizzling sound has stopped remove from oil on to a kitchen towel to drain oil.
Repeat with the remaining dough.

Let it cool. Then store in an air tight container.

My Notes:
This is a simple version. Well suited for beginners and  working women. The hot oil over the flour gives a very good result - crisp ribbon pakoda.The crispness of the savory can be seen, before tasting, by the bubbly raised texture of the pakoda.

The pakoda will absorb more oil and colour of the pakoda will be deepened if the dough is kept too long outside. so prepare the dough in batches if you want in large quantities.
Also keep the fire in medium flame - too high will burn and too low will make it absorb more oil and less crispy.

Here is an another recipe of the above done from scratch.

 Soak parboiled rice and red chilies for minimum 1 hour. Fine grind them in a grinder. Add asafoetida and salt while grinding. Some prefer to add few cloves of garlic at this point.
Remove from the grinder and spread on a clean white cloth. Add bengal gram flour and mix well to bring to a dough consistency. The proportion of rice and dhal is the same as above.
Continue with the other steps as above.
Par boiled rice savories are more tastier but absorbs more oil.

Shelf life is longer if you prepare your own rice flour.

Another version is  using split yellow dhal ( moong dhal) together with the bengal gram dhal. This can also be tried.
Variation is for you to explore ;)

In tamil it is called நாடா தேங்குழல்  or ஓலை பக்கோடா. The name represents its appearance. naada is ribbon in tamil. The ribbon shaped savory is hit among people who like Indian savories.
Enjoy this festive season with your preferred choice of method. :)

Almond Dessert / Badam Halwa ( பாதாம் ஹல்வா)

Almond Dessert / Badam Halwa

( பாதாம் ஹல்வா)

Ingredients:
Badam / Raw Almond nuts ( பாதாம் பருப்பு)  - 100 g
Sugar ( சக்கரை )  -  75 to 100g ( based on sweet preference)
Saffron strands ( குங்குமப்பூ )  - a few
Warm Milk ( இளம் சூடான பால் ) - 2 or 3 teaspoons
Ghee / Clarified butter ( நெய் ) -  4 tsp

Steps:
Soak the almonds for a minimum of 1 hour. Peel the almonds.

Make a smooth paste of the almonds using a mixer. Add one or two teaspoons of milk if needed

Powder the coarse sugar 

Soak the saffron in a teaspoon of warm milk.

                         

Add 2 tbsp of water to the powdered sugar and let it boil to get one string consistency syrup

Add the almond paste to the sugar syrup. stir well and cook in medium flame.

Constantly stirring, add a teaspoon of ghee. When the halwa leaves the side of the vessel,it will be little flaky in texture, add in the saffron. Mix well and remove from fire.

Badam Halwa is ready to relish   :)

My Notes:

My niece, only daughter in our family, likes this Indian dessert but finds the commercial ones to be too sweet to their taste bud and also everyone agrees with, that it is loaded with a good amount of ghee ;)

So my younger sister used to make this for our niece and everyone in our extended family looks forward to having a spoonful.

This homemade version is less sweet and with less ghee. 

The generous portion of saffron not only gives the rich colour but its unique flavour as well to the dish. Ground almonds will not be like a fine powder, a bit coarse and it is nice to have that feeling while you ruminate the dessert.

Prepare in required quantity and finish it off without refrigerating. Shelf life is 3 to 4 days.

 It tastes one level higher when eaten when it is warm, which we all did. So missed taking a proper picture in serving bowls after it has cooled down

Darling S, this post is dedicated to you. Try this for your Deepavali at Munich. 

Rasam Powder ( ரசப்பொடி)

Rasam Powder ( ரசப்பொடி)

The Spice Powder to make the South Indian Soup - Rasam

Ingredient:

Black Pepper (மிளகு )  - 4 tbsp

Cumin Seeds (சீரகம் )  -  4 tbsp
Coriander Seeds (தனியா)  - 2 tbsp
Dry Red Chili(மிளகாய் வற்றல்) - 4 Nos.


Steps:
Using a scissors cut the red chilies into small bits. or just use fingers to snap.
In a mixer add all the ingredients.
Coarse grind the ingredients using wiper button or slow speed.
Store in a air tight glass jar.
No refrigeration required. Freshness lasts for 3 weeks, so make the desired quantity and store. Shelf life can be up to 5 weeks.

My Notes:
This combination of spices is best suited for rasam. I had learnt this from my Mom and have been used to this taste for time immortal.
The right amount of pepper and cumin seeds. When ground, the coriander  seeds' nutty earthy aroma comes to fore. The coarse ground chili flakes adding a punch.

Some use more of coriander seeds and the spice powder may be fine ground. Commercial products also have different combinations but of the same ingredients.

This is well tried and enjoyed over the years and so you can give a try without a second thought.

Pepper,one of the world' most popular spice, has a strong aroma and has many health benefits. No wonder it is called the King of spices.

Rasam / South Indian Soup ( ரசம் )

Rasam / South Indian Soup  ( ரசம் )

Ingredients:
Tamarind - small marble size soaked in water ( புளி - சிறிய கோலி உருண்டை அளவு)
Tomato  (  தக்காளி )  -  1
Boiled Toor dhal ( வேக வைத்த துவரம் பருப்பு) -  1 tbsp
Rasam Powder ( ரசப்பொடி)  -  1/2 tbsp
Coriander leaves ( கொத்தமல்லி) - 1 or 2 strings,
finely chopped
Salt to taste ( உப்பு )

For seasoning:

Mustard seeds ( கடுகு )  -  1/2 tsp
Asafoetida ( பெருங்காயம் ) - a pinch
Dry Red Chili ( காய்ந்த மிளகாய் )  - 1
Crushed garlic ( தட்டிய பூண்டு) -  2 or 3 cloves
Curry leaves ( கறிவேப்பிலை)  - 1 string
Ghee or Oil  ( நெய் அல்லது எண்ணெய் ) - 1tsp

Steps:
Soak tamarind in water for minimum 15 minutes. Extract the juice and keep aside.
Fine chop the tomato. Crush the garlic pod using a mortar pestle or just pressing with the flat side of a broad knife.

Heat a tsp of oil or ghee in a pan. Let the mustard crack first, add in garlic, asafoetida, curry leaves and halved dry red chili.

Add the finely chopped tomato and saute for a minute. Pour in the tamarind juice and add salt and turmeric powder.

Add in dhal water to the boiling mixture 

To the boiled toor dhal add a quarter cup of water and extract dhal water.

After 2 minutes, add half a tablespoon of  rasam powder. Within a minute or so switch off the flame when you see bubbles forming and the content boiling. Do not let it to boil for long.

Garnish with finely chopped coriander leaves. Cover immediately.
Serve hot with steamed rice.

My Notes:

Rasam, the South Indian Soup, is a hot favourite of all Indians. An excellent appetizer, this tantalizing dish never fails to satisfy your taste buds.As a main dish when you are sick or a soothing cup of rasam to ease your stomach after a heavy meal, this pleases all. Pepper and Cumin seeds in the rasam powder does the trick.

For the young food enthusiastic, this may sound a simple dish to make but have to take note of one or two minor steps to get that perfect combination of sour and spicy soup.
Let the raw taste of tamarind change by boiling well and after adding the rasam powder do not boil too long as this may change the taste.
Equal combination of tamarind and tomato is recommended for a balanced sour taste.
Extra tamarind may make it too sour. It can be balanced with additional dhal water and an extra pinch of the rasam powder. The main ingredient, rasam powder, also plays a part.
Seasoning in ghee gives a unique flavour. Some may prefer to do the seasoning as the last step.

There are few types of rasam : tomato / lemon/ pineapple/ pepper ... the variations is endless. During prayer days, some will refrain from using garlic. Pineapple rasam is my elder son' favorite which he picked up after my Father. Shall post pineapple rasam recipe separately as well the rasam powder.

Rasam remains the first choice for my younger son even being an young adult. He wanted to prepare this dish when I was sick and posed this question of why rasam recipe is not in the blog. So here you go ;) for all the rasam lovers.

Easy steps to clean copper/ brass cookware ( தாமிர பாத்திரங்களை சுலபமாக சுத்தம் செய்யும் முறை )

Easy steps to clean copper/ brass cookware 

( தாமிர பாத்திரங்களை சுலபமாக சுத்தம் செய்யும் முறை )

                                                           

My Notes:
     A digression, little away from recipes, this post is included in the blog to benefit a few friends who had been discussing about maintaining / cleaning  copper vessels.
I could feel a recent wave of surge on copper utensils. 
A decade ago, the restaurants brought back the bygone metal to the dining table in the name of authentic dining. Also chefs prefer copper cookware due its high heat conductivity.
People started talking about it and the benefits of using copper utensils. Fast becoming the favourite choice in many households.
Copper is called செம்பு அல்லது தாமிரம் in Tamil. In earlier days it was mainly used in coin minting. 
Copper, one of the oldest known metal, has known to have antibacterial property and various other health benefits. Water stored in copperware is believed to have healing properties. But it has to be stored at least for 8 hours. Normal suggestion is to store water at night and drink it the first thing in the morning on an empty stomach. 
Copper is not innately utilized by our body. 12 mg/day is the recommended dosage. So limit yourself to drinking twice or thrice in a day from a copper vessel to reap its benefits. Drinking 1 to 2 litres of water from copperware will provide around 30 % of the daily requirement of copper. Rich source of copper are seafoods and also other sources like milk, apple, banana, etc..

Now comes the cleaning part...

If left unused and wet, or dirty with moist food particles, copper and brass will develop some discolorations ranging from grey to green-blue. It is unsafe to use in that condition. A good care is required. If the discoloration is scrubbed off, the cookware is food safe.











Requirements

Tarnished copperware

Lemon peels ( the leftover skin after squeezing out the juice of it for a drink or cooking) - from 2 lemons

Water and a container big enough to immerse your copperware.

Steps:

Cut the lemon skin into pieces. Fill the container with water, add in the lemon pieces. The copperware has to be fully immersed.

Leave it aside for 2 to 3 hours. 

Remove the copperware and with any dishwashing powder or liquid and using your fingers clean inside and out 

Rinse thoroughly.

Hand dry thoroughly after washing to prevent spotting.

Your shining copperware is ready for use.

Soaking in lemon peels makes the work a breeze. This method can be used once in 3 or 4 days for a sparkling ware.

Sabeena available in India is the best after my trials with different brands.

The pitambari powder recommended for shining brass and copper is also damn good.

The above 2 powders, when used directly, do not give a very good result. Soaking with lemon makes work a lot easier and ensures less of the chemicals used.

Copper is a wonderful material for cookware. To choose the right alloy, the cost and the requirement of some work to maintain it in top condition are the few challenges. But if you are willing to do the above, then this lustrous material is a great addition to the kitchen, whether has health benefits or not.
                                    

Gongura Chutney / Sorrel Sauce ( புளிச்ச கீரை துவையல் )

Gongura Chutney / Sorrel Sauce 

( புளிச்ச கீரை துவையல் ) 

Ingredients:

Gongura leaves ( புளிச்ச கீரை) -  2 cups

Dry Red Chili ( காய்ந்த மிளகாய்)  -  1

Green Chili ( பச்சை மிளகாய்) -  1

Garlic pod ( பூண்டு) - 3

Coriander seeds ( தனியா) -  3 tbsp

Fenugreek seeds  ( வெந்தயம்)  - 1/2 tsp

Tamarind  ( புளி )  - a small amount ( optional )

Steps:

Remove the leaves from the thick stem. If desired, can retain the tender soft stems nearer to the tip.To wash the leaves, swish in a basin of cold water. Let it sit for a minute.Pass through a colander to drain.
Pat dry on a clean dry kitchen towel.
In a pan add a tbsp of oil. Fry the red chili in the hot oil, followed by the green chili.
Remove and in the same pan, roast coriander seeds and fenugreek.
Remove and saute the gongura leaves in the same pan.
Cool. In a blender, add the chilies and other ingredients except the gongura. Dry grind. Then add the sauted gongura and salt to taste. A very small lump of tamarind is added if opted in.
Grind to a chutney consistency and transfer to a serving bowl.

My Notes:
Sorrel is a tangy, acidic herb. Its raw taste closest to a tart green apple.
It is a popular leafy vegetable in the state of Andhra pradesh in India. This is mainly due to the fact that the  hot climate in the region produces best quality Gongura.
It is rich in vitamin C and has other vitamins, potassium and calcium as well.
Like any other spinach, gongura provides significant amount of fibre. But this leafy vegetable consumption portion will be less when compared to other spinach as this is mostly made into chutneys/ thokku or pickles,
This chutney is a regular side dish in the lunch menu of all Andhrites.
A tantalizing aromatic dish suitable not only for hot steamed rice but also for dosai, sandwich etc..

Pearl Millet Pori & Potato Curry ( கம்பு மாவு பூரி & கிழங்கு மசால்)

Pearl Millet Pori & Potato Curry 

 ( கம்பு மாவு பூரி & கிழங்கு மசால்)

                                       

Ingredients:
( serves 4 )
For Millet Pori: 
Pearl Millet Flour (கம்பு மாவு )  - 2 cups
Oil for frying ( எண்ணெய் பொரிப்பதற்கு  )
salt to taste (உப்பு )
Sesame oil ( நல்லெண்ணெய் ) - 2 tsp


Steps:

Transfer the millet flour into a wide bowl, add in 2 tsp of sesame oil and a pinch of salt. Use the finger tips to mix well to form uniform moist crumbles.Add in water little by little to form a stiff dough. Knead the stiff dough well to make it soft. Do not add extra water to make it a soft dough as this will absorb more oil while frying.Just knead a bit longer. Cover and leave aside for 10 minutes.
Roll the dough into small balls.
Flatten each ball into small circles using a rolling pin on a flat board.
Heat oil in a frying pan. Keeping the fire in medium flame, fry the poris one by one.
Serve hot.

For Potato Curry:
Potato ( உருளைக்கிழங்கு ) - 6 to 7 medium size
Onion ( வெங்காயம் )  -  3 medium size
Green chili ( பச்சை மிளகாய் )  -  3
Ginger ( இஞ்சி)  -  1"
Turmeric Powder ( மஞ்சள் தூள் )  -  1/2 tsp
Mustard seeds(  கடுகு  )  -  1 tsp
Urad Dhal ( உளுந்தம்பருப்பு )  -  1tsp
Channa Dhal ( கடலைப் பருப்பு  )  - 1 tbsp
Cashew nuts ( முந்திரி பருப்பு  )  -  6 to 8
Crry leaves ( கறிவேப்பிலை )  -  1 twig
Coriander leaves ( கொத்தமல்லி )  -  a handful


                                                                                                
                                                 
Steps:
                                       
Wash well and pressure cook the potaotes.
Cool, peel and mash the potatoes into small crumbles using fingers.
Peel and slice the onions. Slit the green chilies lengthwise.
Peel and fine chop the garlic.
In a heavy bottom pot, add 2 tbsp of oil.
Add channa dhal first, as it fries, add in mustard and urad dhal. let it crack.
Add in curry leaves, green chilies and mix well.
Add in onion and turmeric powder , saute well for 2 to 3 minutes.
If needed, sprinkle water as the onions shouldnot be crisp as in stir fry.
Onions should be soft but not over cooked. Add in the mashed potatoes.
Add salt and quarter cup of water. Mix well.
Fry cashewnuts in ghee, add in to the cooked curry.
Garnish with fresh coriander leaves and serve with hot pori.