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Thengayuam Puliyum Chertha Podimas - Mashed Potato with Coconut and Tamarind

Ingredients of Thengayuam Puliyum Chertha Podimas

Serves: 4

6 medium-sized potatoes

2 medium-sized tomatoes, chopped

1 tsp salt

Ground to a fine paste:

½ medium-sized, fresh coconut, grated

6 dry red chillies, torn into pieces

A walnut-sized ball of seedless tamarind or 2-3 pieces cambodge or unripe mango

¾ cup water

Tempering:

1 ½ tbsp oil

1 tsp mustard seeds

A pinch of asafoetida powder (hing)

A pinch of fenugreek seeds (methi)

1 stalk curry leaves

Method of Preparation of Thengayuam Puliyum Chertha Podimas

  • Wash potatoes and boil in plenty of water till tender.
  • Drain, peel, place in a pan and mash well.
  • Mix in tomatoes, salt, coconut paste and 1 ½ cps water, and cook over high heat, stirring frequently, till it becomes semi-solid. Lower heat, simmer for 5 minutes more and remove from heat.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till fragrant.
  • Pour contents of pan into potatoes, mix well and serve with rice, pathiri or porotta.