Potato Kurma Recipe for Idli, Dosa and Chapati | Side dish for Tiffin

Bored of usual chutneys. Here is an alternative to normal chutney which goes well with idli, dosa. It is simple and gives a different taste from the regular side dish.

  Potato Kurma for Tiffin

Recipe Cuisine: South Indian | Recipe Category: Side dish / Gravy
Prep Time: 10 mins | Cooking Time: 15 mins | Serves: 4 to 5
  
Ingredients: 

Potato - 1, large
Onion - 1
Tomato - 1
Sambar powder - 2 to 3 tsp(adjust to taste)
Turmeric - 1/2 tsp
Salt - to taste
Mustard seeds - 1 tsp
Curry leaves - 2 sprigs
Coriander leaves - to garnish
Oil - 2 tblspn

To grind:

Coconut - 3/4 cup
Roasted gram dal / Porrikadalai - 3 tsp
Fennel seeds / Perunjeeragam - 1 tsp
Garlic - 8
Cloves - 3
Cinnamon - 1 small stick
Curry leaves - 1 sprig

Method:

Wash and boil the potato till soft. Cool it and chop them into fine pieces.

Grind all the ingredients listed "to grind".

Heat oil in a pan. Add mustard seeds and wait till it splutters.

Add onion and saute for few minutes. Once it becomes translucent, add in tomato.

When the tomato turns mushy, add the sambar powder and turmeric. Stir fry for a minute and add 1/2 cup of water. Boil it wait for 2 minutes.

Now, add the coconut paste, salt and enough water. Cook for 5 minutes.

To this, add the potato and cook for 2 minutes. Garnish with coriander leaves and put off the flame.

Serve hot with idli.

Note:

• We used sambar powder for peppery taste. So adjust according to spiciness required.
  

Pictorial:

Keep all your ingredients ready

Wash and chop the potatoes. Pressure cook it for 4 whistles till it gets cooked

Take coconut, roasted gram dal, cinnamon, cloves, fennel seeds and garlic in a mixer

Grind it to a smooth paste

Once pressure is released chop them into fine pieces

Heat a pan, add mustard seeds

Once it splutters, add onion and curry leaves. Stir fry till it becomes soft

Add in tomatoes and saute till it turns mushy

To this, add sambar powder and turmeric powder.

Saute for 30 seconds

Add little water and boil it for 2 to 3 minutes

After that, add the ground coconut paste

add enough water and salt to taste. Cook for 5 minutes

Then, add the potatoes and boil it for 2 to 3 minutes

After 3 minutes, garnish with coriander leaves and put off the flame

Serve with hot idly or chapati