Sunday, 15 November 2015


Potato curry kuzhambu is one of the best suitable side dishes to hot rice, dosai, idli, oothappam,  paniyaram, chapathi and poori etc.
Today we are looking forward to cook potato curry kuzhambu.
pressure cooked potatos 6 no
shredded coconut one cup
Peeled off and chopped shallots half cup
red chillies 2 no
curry leaves half cup
curry masaal powder three teaspoons
turmeric powder half teaspoon
cooking oil one tablespoon
coriander leaves finely chopped half cup
tomato one finely chopped
cloves and chinnoman four or five each
mustard seeds one spoon
fennel seeds one spoon
fried gram one spoon
garlic grates one spoon
ginger grates one spoon
red chilly powder half spoon
salt as required
Pressure cook washed potatos with three whistles.
Peel off the potatos and chop into medium size pieces
Grind the shredded coconut and fried gram and garlic pulses and red chillies.
Heat the cooking oil in a dry pan.
Add mustard seeds to pop up.
Add fennel seeds to fry.
Followed by the shallots and curry leaves.
until translucent.
Add red chilly powder, turmeric powder and curry masaal powder.
Add tomato and potatos
Saute a while until the tomato pieces mushed up.
Add ground masal paste.
Saute for a while and add required water.
Add salt required.
Allow to boil for ten minutes until the gravy becomes thick.
Finally add coriander leaves.
Potato curry kuzhambu is ready to serve with steamed rice.
It combines well with any main dish like idlies, dosais etc.

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