Aloogadde(Potato) Sasive

Ingredients:
1 large Potato / Aloogadde / Aloo
3/4 - 1 cup grated Coconut
1 Green Chilly
Small piece of Ginger
3/4 tsp Mustard seeds (1/4 for Masala + 1/2 for Seasoning)
1/2 - 3/4 cup Buttermilk / Yogurt
Pinch of Turmeric powder
Salt to taste
1 - 2 broken Red Chillies
2 - 3 Curry leaves
1 tsp Oil

Recipe:
Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized pieces as shown in the picture below. Add pinch of turmeric powder, salt and mix them well.

Put grated coconut, green chilly and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add ginger and grind them together for about 2 mins.

Add ground coconut, buttermilk to the vessel containing cooked potato and mix well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to sasive.) Add water and salt if required.
Put oil, 1/2 tsp mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to sasive. Mix well before serving. It goes well along with rice.

Coconut Rice

Ingredients:
1 cup white Rice (Preferred: Basmathi or Sona Masuri)
1 cup grated Coconut
1 tsp Bengal Gram seeds
1 - 2 tsp broken Cashew Nuts
1 tsp Black Gram seeds
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
Small piece of Ginger
Pinch of Asafoetida powder
1/2 tsp Sugar
Salt to taste
2 tsp Ghee

Recipe:
Cook the rice and keep it aside.

Put the grated coconut in a mixer and grind it for about 1 min by without adding any water as shown in the picture below. Chop the coriander leaves, ginger into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put mustard seeds, bengal gram seeds, black gram seeds, broken red chillies, cumin seeds, cashew nuts, ghee in a thick bottomed vessel and heat. Once mustard seeds starts spluttering, add curry leaves, asafoetida powder, chopped ginger and green chillies and fry them for about 1 min. Add grated coconut, sugar and fry them in medium flame for about 4-5 mins.

Add rice, salt and mix them well. Keep the coconut rice in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from vahrehvah. Thanks Sanjay for the recipe.