Monday, 5 November 2012

Potato Kurma / Side dish for Chapathi / Parotta

This kurma (South Indian) is one of the best accompaniments for chappathi; also goes well with poori and string hoppers (idiyappam).  Instead of potato you can also try this recipe with mixed vegetables (like potato, beans, cauliflower, peas, carrot).


Potato - 2 medium sizes (boiled)
Onion – 1 (finely chopped)
Tomato – 1 Small (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder – ½ tsp
Corriander leaves – to garnish

To Grind:

Coconut – ¾ cup
Fennel seeds – 1 tsp
Green chillies – 4 (adjust according to your spice level)
Cashew nut - 5

For Seasoning:

Cinnamon – 1
Cloves – 3
Cardamom – 2
Curry leaves - 5 to 6


Peel the skin of boiled potatoes and chop into cubes; keep aside.

Grind coconut, fennel seeds, green chillies and cashew nuts into fine paste.

Heat oil in a kadai and add all the ingredients given under seasoning.  After it splutters, add finely chopped onion and fry till colour changes.

Now add ginger garlic paste, turmeric powder, chopped tomatoes with little salt.

Once tomatoes become soft, add the potatoes and ground paste; give it a thorough mix.

Add water if required and allow to boil.

Close the pan with a lid and cook in low flame for 5 to 10 minutes till oil separates.

Garnish with corriander leaves and serve hot with chappathi, poori or string hoppers(idiyappam).


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