Thayir Urulai Kuzhambu/Dahi Aloo

Prep Time:15 m     Cook Time:15m+10 m

Serves:3

Ingredients

Baby potato           - 15

Yoghurt                 - 3/4 cup

Chilli Powder        - 1/2 tsp

Coriander Powder - 1tsp

Aniseed Powder    - 1/2 tsp

Pepper Powder      - 1/2 tsp

Ginger Powder      - 1/4 tsp

Asafoetida             - a pinch

Salt                        - to taste

Clove                     - 2

Cumin Seeds         - 1/2 tsp

Butter                    - 1 tsp

Method

• Bring a large pan of salted water to boil and place the potatoes in it for ten minutes.Let it cool and peel off the skin.
  
• Meanwhile mix the spice powders from chilli powder to ginger powder in yoghurt and set aside.
  
• Heat butter in a pan,splutter cumin seeds,add cloves and asafoetida.Turn off the flame.Now add the yoghurt spice mix and mix well.
     
• Bring it back to the stove stirring continuosly in low flame to avoid curdling.Then add the potatoes and salt and cook for further five minutes and switch off the flame.Serve with chappathi.
     

Little Words

• Cook on low flame else curd may curdle.
• Adding aniseed powder gives a distinct flavour.
• Regular potatoes cut into pieces can be used as well.
• Adjust the consistency by adding little water as desired.