Hoddha (Coconut Milk Curry)

Course : Curry
Serves: 4
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2 medium potatoes cut into thin strips
2 medium tomatoes, cut into thin strips
3 medium Onions - thinly sliced
5 medium green chiles -- slit lengthwise
1 teaspoon fenugreek seeds -- (methi)
3 sprigs curry leaves
1 medium lemon -- juice of
2 cups thick coconut milk
3 cups thin coconut milk,
1/2 teaspoon turmeric powder
1 teaspoon salt to taste
1 piece cinnamon

Preparation / Directions:

PUT all the ingredients, except the thick coconut milk, tomatoes, lime juice and salt in a deep pan. Cook over low heat until the potatoes are done and the gravy is thick. Add the thick coconut milk, tomatoes and salt, and simmer over low heat (as high flame may curdle the coconut milk gravy). Remove from heat and add lime juice. Serve hoddha with rice or appams. This dish is traditionally served with string hoppers or iddiappams. It is almost similar to the Kerala stew.

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