Urulai Malli Poriyal / Potato and Coriander leaf poriyal

Shallots, chopped – 5nrs

Coriander leaves – 100g

Potato, chopped -1nr

Coconut – 60gms

Cumin seeds – ½ tsp

Green chillies, chopped – 1

Refined Oil, Mustard seeds, Urad dal and Curryleaves for tempering

Method of Preparation

1.   Heat oil in a vessel and temper mustard seeds, urad dal and curry leaves.

2.   Coarsely grind together the coconut, cumin seeds and green chillies.

3.   Add the shallots and fry it slightly. Add the potato in to it, sauté it in slow fire till soft.

4.  Add salt and coriander leaves. Fry it altogether. Add the coarse ground coconut in it and mix.

5.  Mix all together in slow flame for few seconds and take out from fire. Serve Urulai

   Malli poriyal with rice.