Mashed Potato Poriyal (Urulaikizhangu Podimas/ Mashed Potato Curry)

My husband is a big potato fan and leave it to him, he can eat potatoes in any form for all meals. SO I'm always looking for interesting recipes with potatoes. I'm not sure why it took me this long to make this super simple curry from Dakshin by Chandra Padmanabhan. This is basically mashed potato curry not unlike the one I make for dosas, but the addition of grated coconut at the end is new for me. I think this curry tastes good even with rotis.
Ingredients: Potatoes - 2 medium, boiled and mashed Green chilies - 2, slit Ginger - 1" piece, finely grated Turmeric - ½tsp
Grated Coconut - 2tbsp, fresh or frozen
Lime juice - 2tbsp
Cilantro - 3tbsp, finely chopped
Salt - to taste
For Tempering:
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Urad dal - 1tsp
Chana dal - 1tsp
Dry red chili - 1, halved
Asafoetida/ Hing - ½tsp
Curry leaves - 6~8
Method;

• Heat 2tsp oil and all the tempering ingredients. Once the mustard seeds start to splutter, add the green chilies, ginger and cook for a few seconds.
• Add the mashed potatoes, salt, turmeric and grated grated coconut. Mix well. Cook for 2~3 minutes for the flavors to blend. Turn off the heat.
• Mix in the lime juice. Garnish with chopped cilantro. Serve hot.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 2'.