Sunday, July 24, 2011

Potato Puli Thokku

2 Potatoes (Peeled and diced)
1 Onion (Finely chopped)
6 cloves of Garlic (peeled and quartered)
2 strands of curry leaves
1 Tomato (Finely chopped)
1 small lime size tamarind ball
1/2 tsp Vadagam
1/4 tsp Fenugreek seed
1/4 tsp Mustard seed
1/4 tsp Turmeric powder
1 tbsp Sambar powder
1 tsp Coriander powder
1/2 tsp grated Jaggery
1 tbsp coconut milk
1 tbsp Gingerly oil
Salt to taste

  • Soak the tamarind in a cup of warm water for 15 mins, mash the pulp and strain the water.
  • Heat the oil in a wok and splutter the mustard, fenugreek seeds and vadagam. Take care not to burn the vadagam as it gives bitter taste to the dish.
  • Then add garlic, onion and curry leaves. Stir fry for few mins.
  • Then add the potatoes, salt and turmeric powder with few tablespoons of water. Cover the wok and cook till potatoes are 3/4 done.
  • Then add the tomatoes, sambar and coriander powders. Fry till the oil separates from the masala.
  • Now add the strained tamarind water and cover the wok.
  • When the potatoes are cooked till tender, add the grated Jaggery and coconut milk and cook for 5 more mins on low flame.
  • Serve the spicy Potato Puli Thokku with plain rice and pappadam.

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