Recipes‎ > ‎

Potato Curry - Kerala style

posted 4 Jan 2014, 19:14 by Rajmi Arun   [ updated 4 Jan 2014, 19:15 ]
Many households in Kerala cook potato curry as Diwali special. This recipe is made using coconut milk.

Ingredients:
Potatoes - 1/2 kg
Coconut milk - 1/2 cup thick and 1/2 cup thin milk
Red Chillies - 2 to 4
Onion (preferably small ones, if not 2 big ones) - finely chopped 1/2 cup
Cumin or Jeera - 1/2 tsp
Dhaniya (coriander seeds) - 1 tsp
Black pepper corns - 4
Curry leaves - 1/4 cup
Coriander leaves - 1/4 cup
Bengal gram - 2 tbsp
Oil - 2 tbsp

Method:
In a pan dry roast coriander seeds, cumin, black pepper, bengal gram and Red Chiilies one by one and spread them on a plate and let it cool. Boil potatoes (it should be cooked 3/4th, better peel the skin before cooking) and cut them into cubes. In the same pan, add oil and when hot add chopped onions and saute it till it becomes transparent. Add the cubed potatoes and stir for a min. Add the thin coconut milk and cook for 5 mins. Add the ground powder to the potatoes and cook for another 5 mins. Add the thick milk and salt. Bring it to boil and cook for 2 to 3 mins (do not cook more than that). Cut the curry leaves and coriander leaves and sprinkle on top of the curry.

This can be served with hot rice or roti.
Comments