Urulai Kizhangu / Potato Kuruma

Potato - 2, Oil - 2 tbsp, Mustard seeds - 1/2 tsp, Shredded coconut - 1/4 cup, Fried gram - 1 tbsp, Pearl onion - 15, Curry leaves, Tomato - 2, Green chilli - 3, Ginger Garlic paste - 1 tbsp, Turmeric powder - 1/2 tsp, Salt, Malli/Coriander leaves, Curry masala powder - 1 1/2 tbsp
Curry Masala Powder link:

Get all the ingredients ready.
Heat the pan with oil, add 10 pearl onion, tomato, saute well until its turns to soft. Add shredded coconut and saute well for a minute, switch off the flame and add curry masala powder then mix well. Cool it completely.

Transfer it into blender along with 1 tbsp of fried gram and blends into fine paste. Keep aside.
Heat the pan with oil, add mustard seeds when it splutter, add green chilli, curry leaves, onion, tomato and saute well until its turns to soft and add potato.
Add turmeric powder, salt, saute well and cook for 5 minutes.
Add grounded paste and saute well for 30 seconds.
Add water to adjust the gravy consistency. Close the pan with lid and let it cook for 10-15 minutes.
Let it simmer for 5 minutes until the gravy becomes thick and switch off the flame. Garnish the coriander leaves.
Urulai Kizhangu / Potato Kuruma is ready to serve with dosa, idli, chapathi and rice.

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