Get all the ingredients ready. |
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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. |
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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. |
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Add turmeric powder, salt, saute well and cook for 5 minutes. |
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Add grounded paste and saute well for 30 seconds. |
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Add water to adjust the gravy consistency. Close the pan with lid and let it cook for 10-15 minutes. |
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Let it simmer for 5 minutes until the gravy becomes thick and switch off the flame. Garnish the coriander leaves. |
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Urulai Kizhangu / Potato Kuruma is ready to serve with dosa, idli, chapathi and rice. |
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