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Name: Urulakazhangu Koottu (Potatoes in Tamarind & Coconut Gravy)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 sm Coconut; grated; 1/2 ts Asafoetida; 1 kg Potatoes; boiled and mashed; 1 Sprig curry leaves; cleaned; 4 tb Coconut oil; 1 1/2 ts Mustard seeds; 8 Red chiles; fried; 1 Marble-sized ball of; Salt to taste; 2 ts Black gram dal; 2 Red chiles; broken; 1/4 kg Onion; peeled & chopped; 1 Sprig curry leaves; cleaned; 1 ts Turmeric

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INGREDIENTS

1 sm Coconut; grated
For Seasoning
To Grind
1/2 ts Asafoetida
1 kg Potatoes; boiled and mashed
1 Sprig curry leaves; cleaned
4 tb Coconut oil
1 1/2 ts Mustard seeds
8 Red chiles; fried
1 Marble-sized ball of
Salt ; to taste
2 ts Black gram dal
2 Red chiles; broken
1/4 kg Onion; peeled & chopped
1 Sprig curry leaves; cleaned
1 ts Turmeric

Servings

INSTRUCTIONS

Grind together red chilies, asafoetida, grated coconut, tamarind and curry leaves to a thick paste adding a little water. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add onions and turmeric. Fry until onions become golden. Add mashed potatoes, coconut paste, salt, half cup water and curry leaves. Bring to a boil and serve hot. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary on Feb 17, 1998

NOTES

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Urulakazhangu Koottu (Potatoes in Tamarind & Coconut Gravy)

1 sm Coconut; grated
 For Seasoning
 To Grind
1/2 ts Asafoetida
1 kg Potatoes; boiled and mashed
1 Sprig curry leaves; cleaned
4 tb Coconut oil
1 1/2 ts Mustard seeds
8 Red chiles; fried
1 Marble-sized ball of
 Salt to taste
2 ts Black gram dal
2 Red chiles; broken
1/4 kg Onion; peeled & chopped
1 Sprig curry leaves; cleaned
1 ts Turmeric

Grind together red chilies, asafoetida, grated coconut, tamarind and curry  leaves to a thick paste adding a little water. Heat oil and add mustard  seeds, black gram dal and red chilies. When brown, add onions and turmeric.  Fry until onions become golden. Add mashed potatoes, coconut paste, salt,  half cup water and curry leaves. Bring to a boil and serve hot.    From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy  Akhileswaran    Recipe by: Southern Delights by Parwathy Akhileswaran    Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on  Feb 17, 1998

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Nutrition

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Serving Size: 1 Serving (218g)
Recipe Makes: 6 Servings

Calories: 81
Calories from Fat: 81 (100%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 6.6mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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