|Yoghurt||2 Cup (32 tbs) (Hung Up For Half An Hour In A Thin Muslin Cloth)|
|Boiled peeled potatoes||1⁄2 Cup (8 tbs)|
|Cubed potatoes||1⁄4 Cup (4 tbs)|
|Mustard seed||1⁄2 Teaspoon|
|Pounded cumin seeds||1⁄2 Teaspoon, roasted|
|Finely chopped curry leaves||1 Teaspoon|
|Turmeric powder||1 Pinch|
|Red chili powder||1⁄2 Teaspoon|
Whilst the yoghurt and potato are being prepared, heat oil add mustard and cummin seed and when they splutter add curry leaves and fry for a minute.
Take it off the fire and add the turmeric powder and salt.
Mix in the yoghurt and potatoes and place in a serving dish.
Sprinkle with chilli powder.