Hope everybody had a nice weekend. We too had a very nice one. As usual after giving babies to hubby to take care I cooked and baked some bread. March is here and in India it is time of year end exams, my two nieces are going to take 10th exam this year. When we call them they say they are studying, we know only after result come. Hope that they do well! Summer heat is also started showing up there.
However in the valla sadhya special recipe they cook potato separately and mash them into chunks and set aside. Fry the onion, green chili, curry leaves and mustard seeds and mix this mashed chunk potato and then add coconut milk and bring to boil.
While coconut milk boiling add garam masala powder and coriander powder to finish the curry. I made this curry like this.
adapted from Flavors of India, Kairali Tv travelogue by Lakshmi Nair
Preparation time: 5 minutes
Cooking time: 35
Yield: 4 serving
3 cups of Cooked potato ( around 3 medium potato)
1 cup chopped red onion/savala
2 large green chili chopped( Use 4-5 if you want really spicy)
2 sprigs of curry leaves
1 tablespoon of coconut oil
1 teaspoon of mustard seeds/Kadugu
1 cup of thick coconut milk( Onnam pal) I used Thai kitchen coconut milk
1 cup water
1 1/4 teaspoon of salt or to taste
1/2 teaspoon of garam masala
1/4 teaspoon of coriander powder/ Malli podi
How I made
- Cook potato either in a pressure cooker or on a stove stop depending upon your convenience. I cooked with pressure cooker. Peel the skin and mash the potato into chunks, make sure not to smash too much. Set aside
- In a medium sauce pot heat coconut oil, add mustard seeds, when it crackles add onion and green chilies and 1 sprig of curry leaves fry them for about 7 minutes or until onion become translucent or change color. Switch off the flame
- In a bowl mix coconut milk and water and set aside.
- Combine mashed potato, salt along with onion, chili and curry leaves mixture. Heat once again this mixture with coconut milk mixture when it starts boiling add garam masala powder and coriander powder. Mix well once again and switch off the flame.
- Enjoy with rice, appam, chapathi or your choice.
I am linking this Hearth and Soul Blog Hop hosted here.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.