Coconut milk gravy/thengai paal kuzhambu

Ingredients
Green chilli-6
Potato-6 medium size
Onion-1 medium size,chopped
Curry leaves - few
Coconut milk-2 1/2 cups ( extracted from 1 1/4 cup coconut)
Coconut oil-3 tbps
Ginger- a small piece,finely chopped
Salt-as required
Coriander leaves-for garnishing

To temper
Mustard-1/4 tsp
Cumin-1 tsp
Fennel-1/2 tsp
Cloves-5
Cinnamon-1
Bay leaves-2
Green cardamom-2

To grind
Grated coconut-1/4 cup
Fried gram/pottu kadalai-2 tbsp

Method
Grind the items given under the table 'to grind'to a paste.
Boil the potatoes , peel the skin and mash it.
In a pan, heat 3 tbps of coconut oil and add the items given under the table 'to temper'.
Add onion and ginger and sauté it till raw smell leaves , add green chilies and curry leaves and give a quick stir.

Add mashed potato, salt and saute it for a minute.

Now add coconut-fried gram paste with 3/4 cup water and cook it in slow flame for 4-5 minutes.give a stir in between.

Finally add coconut milk and let it cook for 3 minutes.

Garnish with coriander leaves.

It goes well with dosa,idli,aapam

Notes            
You can add pinch of turmeric while sautéing onion.
You can skip coconut- fried gram paste if you want thin curry.
Adjust the spiciness according to your taste.