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/Potato Curry

Ingredients

Potato 5-6 / 200 gms

Onion 1 , chopped

Garlic 2 cloves , chopped

Tomato 1 small sized , chopped

Turmeric powder / Manjal thool 1/2 tsp

Chilli powder / Milagai thool 1tsp

Corriander powder / Kothamalli thool 1 tsp

Oil 3 tbsp

Salt to taste
To Grind

Coconut 2 small slices / 1/2 cup grated

Fennel seeds / Sombu 1/2 tsp

Pepper corns / Milagu 1/2 tsp

Garlic 1 clove

For Tempering

Mustard seeds / Kadugu 1/2 tsp

Urad dal / Ulunthamparuppu 1/4 tsp

Cinnamon sticks / Pattai 2 small pieces

Fennel seeds / Sombu 1/2 tsp


Asafoetida a pinch

Curry leaves a spring

Preparation

Take the ingredients to grind in a mixer and make it a fine paste using enough

water. Boil the potatoes and peel the skin off and dice it and set it aside .

Grab your needed ingredients.


Heat oil in a kadai and add the tempering items given and wait for spluttering. Add

the asafoetida and curry leaves and fry for few seconds.
Now add in the chopped onions and garlic and fry for 2 mins.
Then add the chopped tomatoes and fry till soft.

Add the grounded paste and fry for few mins ( Keep the flame in medium ).
Add the turmeric , chilli and corriander powders and mix well .
Now throw in the potatoes and blend it nicely with the masala.

Add enough water and required salt and allow to come to boil . Then keep the

flame in medium and cook for 10-12 mins till the masala flavour goes off and you

can see some oil separates from the sides . Stir in between to avoid burning .
Switch off the flame . Serve this potato curry with steamed plain rice or with rotis /

dosas .

Notes :

Increase or decrease the spiciness according to your taste .


The gravy should be in semi thick consistency and should not be watery , so

make it a bit thick .

I added only cinnamon , you can also include a cardamom and a clove for

tempering that enhances the flavour.

This pairs best with hot steamed rice and I normally use the leftover curry

as a side for dosas . Really that tastes wonderful .