Potato (Aloo/Uralakizhangu) curry

 

I love to have idiyappam or appams with either Kerala style Potato curry or with Kadala(Chana) curry. Today I prepared Potato curry as side dish for Idiyappam and thought will share with you all.

This curry does not require red chilli powder to be added. One can prepare it using either green chilli or by adding black pepper powder.

Its got a unique flavour due to addition of Fennel seeds(Perinjeerakam/Saunf ). Its a very simple dish and can be prepared in very easily.

 

Ingredients                                        Quantity                                              

Potatoes(Uralakizhangu)                         : 3-4 medium sized
Chopped Onions                                        : 1/2 cup
Grated fresh coconut                                :  1/2 cup
Coriander powder(Dhania/ Malli)        :  2 tbsp
Turmeric powder                                      : 1/2 tsp
Green chillies slit length wise                 : 2 nos
Fennel seedS(Perinjeerakam/sauf)      : 1/2 tsp
Pepper powder                                          : 1/4 tsp
Mustard seeds( Kaduku)                         : 1/2 tsp
Red dry chilli                                             : 2
Curry leaves(a few)
Salt to taste
Oil

 

Preparation Method:                                                                                         

• Wash the potatoes and pressure cook them by adding water for 3-4 whistles  and put them in cold water to cool .Keep aside
• In a wok/frying pan, heat oil, splutter mustard, add dry chilli and saute for 1 min then add curry leaves and chopped onions.
• Saute till onions become light brown.
• Add turmeric powder , coriander powder and pepper powder, saute for 5-6 mins on low flame stirring in between.
• Peel off the skin and cut them into medium sized cubes.
• Then add chopped potatoes and required amount of salt  into the masala and mix well. Now add and 1 cup of water and bring it to boil such that the potatoes get cooked in the masala.
• Meanwhile grind the coconut along with the Fennel seeds and a pinch of turmeric to fine paste.
• Add this paste to the potato curry and cook for 3 mins by stirring continuously. Dont bring it to boil as the coconut paste may curdle.
• Remove from flame and cover it with a lid.
• Let the potatoes be immersed in the gravy for some time before serving.
• Serve it warm with idiyappam or any other Kerala appams. 

.Sending this to KeralaKitchen and to http://magpiesrecipes.blogspot.in/p/keralakitchen.html

Also to http://nivedhanams.blogspot.in/2013/08/sicsouth-indian-cooking.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html