In a pressure cooker, add the potatoes, turmeric and water just enough to cover the potatoes. Cook for 2 whistles and switch off.
Dry roast all the ingredients for the masala till the coconut becomes almost brownish. Ensure not to burn.
Allow the roasted masala to cool. Add little water and grind into a smooth paste.
In a "chatti" (earthern pot), heat coconut oil. Allow the mustard seeds to splutter.
Fry the dry chillies and curry leaves for a couple of seconds.
Add in the cooked potatoes along with the water and the ground masala, stir well.
Cook till hot. Do not boil as the coconut may crack! Serve warm with rice!!!