POTATO / URULAI KIZHANGU KURMA

Potato / Urulai Kizhangu kurma is a the perfect side dish variety that goes along with dosa , chapati , poori , peas pulao , ghee rice or with khuska rice. My Mom usually make this as side dish for coconut milk rice / thengai pal sadham and it taste amazing. Lets look at the method of making this kurma with step by step pics.

Preparation Time : 15 mints | Cooking Time : 30 mints | Serves : 4

Ingredients :

Oil – 2 tbspn

Bay leaf - 1

Cloves - 3

Cinnamon - 1 inch piece

Cardamom - 1

Potatoes - 2 roughly chopped

Green Chili - 1 slited

Ginger garlic paste - 1 tbspn

Big Onion - 1/2 cup finely chopped

Tomatoes - 1/2 cup finely chopped

Coriander leaves - few chopped

Turmeric - 1/4 tspn

Red Chili powder - 1 tspn

Coriander powder - 1 tspn

Garam masala - 1 tspn

Salt - to taste

Water as required

To Grind :

Coconut - 4 tbspn

Cashew - 3

Fennel seeds - 1 tspn

Pepper whole black - 1/2 tspn

Steps :

1. Wash, peel the skin and cut potatoes into medium sized cubes. Grind the ingredients given under (to grind) to a fine paste with required water.

2. Cut coriander leaves , onions and tomatoes finely and slit green chili. Make the ginger garlic paste ready. Heat oil in a pressure pan, add cinnamon,cloves, bay leaf and cardamom. Saute for a second.

3. Add onions, green chili and saute till onions turns pink.Then add the ginger garlic paste. Cook for another minute. Then add the chopped tomatoes.

4. Add turmeric powder, chili powder, coriander powder and cook till tomatoes become mushy. Add the potatoes and saute for 2mints .Then add 1.5 cups of water.

5. Add required salt and mix well. Pressure cook for 2-3 whistles. Once the pressure subsides, open the pan, mix it well . Add the grinded coconut paste.