Methi poories, potato Ceylon thayir curry and rice

Thayir curry is a kind of kurma without ginger and garlic. Boil 6 medium sized potatoes , peel and mash slightly.heat one tea spoon oil inn a pan and roast 4 cloves , a small piece of cinnamon, 3-4 green chillies( adjust to Your liking) , one table spoon fried gram( pottu kadalai ) , one table spoon coriander seeds, 1/2 tea spoon black pepper corns , one level tea spoon fennel and a tea spoon poppy seeds until kadalai and poppy seeds turn light brown. Add 2 level table spoons grated coconut and fry until light brown. Add a tea spoon of chopped raw onion ( not sambar onion ) and grind to a smooth paste, adding some thick buttermilk . Heat a table spoon oil in a pan and add mustard seeds. When It crackles add a few curry leaves and 2 medium sized, finely chopped onions. Fry until translucent and add 1/2 cup water. Cook for five minutes and add the potatoes, ground paste, required amount of salt and one cup ,slightly sour beaten curd. Stir well. Adjust the consistency by adding little water or buttermilk. Bring it to a boil and turn off the heat. Do not let it boil for a long time . Serve hot with. Chapathy , poories and or rice.