1. Boil the potato until it is nearly cooked. Do not cook it completely. Peel it and cut into 8 pieces. Set aside.
2. Fry the ginger, chilies and onion in a little bit of oil.
3. Boil 1 1/2 cups of water in a pot. Add the fried seasoning from Step 2, the potato pieces and salt, to taste.
4. Stir in the coconut milk. Reduce the heat to simmer. Add a few curry leaves and serve.
1 white onion
4 green chilies, slit
1 piece ginger, 1 inch, finely sliced
1 cup coconut milk
This is a very simple and plain South Indian recipe, called Urulakizhangu Ishtu in Kerala, that can be prepared and served to everyone because it is not spicy hot. Actually, the flavor is mild and reminds me of comfort food like chunky potato soup. It works well when added to any meal. My husband considers it comfort food. It is very frequently a part of an Onam feast. Serve it with Appam, Puttu, Idli or Noolputtu.