Ingredients for Potato Kurma Recipe

• 10 Small Potatoes
• 2  Red Onions, Finely Chopped
• 3 Medium Size Tomatoes, Chopped
• 2 Tsp of Coriander & Red Chilly Powder Mix
• 1/4 Tsp of Turmeric Powder
• 1 Tsp of Lemon Juice
• Coriander Leaves to garnish
• 7 Mint Leaves
• Salt to taste

To Grind

• 1/2 Cup of Coconut
• 3 Cloves
• 1 Cinnamon Stick
• 1/2 Tsp of Fennel Seeds
• 1 Cardamom
• 1 Inch of Ginger
• 4 Garlic Cloves
• Water as needed

To Temper

• 1 Tbsp of Cooking Oil
• 1/4 Tsp of Fennel Seeds
• 1 Bay Leaf
• Few Curry Leaves

Method for Potato Kurma Recipe For Chapathi

• Grind all the ingredients listed under “To grind” list to a fine paste.
• Pressure cook the potatoes for 1 whistles. After that, remove the skins and keep it aside.
• Wash, chop the onions and tomatoes and slit the green chilly.
• Heat a pan with oil, add fennel seeds, bay leaf, curry leaves, saute this for few secs.
• After fennel seeds splutters, add chopped onions, fry until it turns golden brown.
• Add Tomatoes, fry until it turns mushy. Add coriander red chilly powder, turmeric powder and ground masala, fry well until raw smell vanishes.
• Add chopped potatoes, fry well with masala, add required water and salt, pressure cook it for 1 whistle. Open the pressure cooker, after pressure releases on its own.
• Add lemon juice and chopped cilantro, mix well.
• Hot yummy potato kurma is ready to serve with biryani or chapathi or poori.

Tips

• You can make this kurma either in cooker or in stove top.
• If you dont have small potatoes, use bigger potatoes.
• Try the same kurma with any vegetable of your choice.
• adjust the amount of green chilly according to your taste.

Ingredients for Thuthuvalai Kuzhambu Recipe

Preparation Time : 15 mins  Cooking Time: 20 mins  Serves:4

• 1/2 Cup of Thuthuvalai Leaves (Tightly Packed)
• 2 Tsp of Coriander
• 1.5 Tsp of Black Pepper
• 1 Tsp of Cumin
• 1/2 Tsp of Sambhar Powder
• 1 Handful of Small Onions (10 )
• 7 Garlic Cloves, Big
• Lemon Size Tamarind
• 1 Tbsp of Gingelly Oil
• Salt to taste

To Temper

• 2 Tsp of Gingelly Oil
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• Few Curry Leaves

Method for Thuthuvalai Kuzhambu Recipe

• Soak the tamarind in hot water for few mins, then squeeze out the juice and keep it aside.
• Heat a pan with oil, add thuthuvalai leaves, saute well until it shrinks and keep it aside.
• Heat the same pan with oil, add coriander, black pepper and cumin, roast well until it turns color and aroma comes. Keep it aside.
• Heat the same pan with oil, add small onion, garlic, saute well until it turns golden brown, add sambar powder, fry well and keep it aside.
• Now grind all together to a fine paste ( the roasted leaves, spices, onion and garlic)
• Heat a pan with oil, add all the ingredients listed under ” to temper” after mustard splutters, add tamarind water, ground masala, salt and little water, bring it to boil and simmer it for 10 mins until the kuzhambu turns thick. Check the salt and turn off the stove.
• Hot and tangy kulambu is ready to serve.

Tips

• Look for any insects and wash the leaves well in water.
• While removing the leaves from stem, use scissors.
• Adjust spicyness and tangyness according to your taste.

Ingredients for Urulai Chettinadu Recipe / Potato Roast

Preparation Time : 10 mins   Cooking Time : 20 mins  Serves: 3

• 2.5 Big Yellow Potatoes
• 1/4 Cup of Red Onion, Chopped
• 1 Medium Size Tomato, Chopped
• 1/2 Tsp of Ginger Garlic Paste
• 2 Tsp of Coriander Powder
• 1 Tsp of Red Chilly Powder
• 1/4 Tsp of Sambar Powder
• Spices (1 Clove, 1 Stick of cinnamon, 1 Bay leaves and 1/2 Tsp of Kalpesi (an edible stone fungus)
• 1 Sprig of Curry Leaves
• 1/2 Tsp of Whole Peppercorns, Crushed
• Salt to taste

Method for Urulai Chettinadu Recipe / Potato Roast

• In a pressure cooker, boil potatoes with salt and turmeric powder. Peel the skin of potatoes and dice it.
• Heat oil, add all the spices and chopped onions, saute onions till brown.
• Add ginger garlic paste, saute until raw smell vanishes.
• Add coriander powder, chilly powder and sambar powder, fry well for a min.
• Add chopped tomato, curry leaves and fry well for 2 mins.
• Add diced potatoes, fry well with masala and cook it for 15 mins in medium low flame.
• Finish with crushed black peppercorns.
• Serve it with steamed rice or parathas.

Tips

• You can use small potatoes instead of big potatoes.
• Adjust the amount of red chilly powder according to your taste.