Potato Kurma

Serves: 3

Cook Potatoes

4 potatoes, lengthwise cut into 2 pieces 

1 and 1/2 cup water

Cook potatoes in cooker with water for 2 whistles, allow to cool. Peel and roughly mash it.

Raw masala paste

1/2 cup coconut

1/2" cinnamon

1 tsp fennel seeds

1 tbsp pottu kadalai

1/2" ginger

2 garlic cloves

1 cup water

Grind all the above to a smooth paste and keep aside.

Kurma

1 tbsp oil
1/2 tsp mustard seeds

1 onion, sliced lengthwise and cut into 2

3 green chilies, slit

Heat oil in a pan, add mustard seeds, allow to crackle, add onion, sauté for 5 minutes in medium flame. Add green chilies, sauté. 

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. 

1/2 tsp turmeric powder

1 and 3/4 tsp salt

1 tsp red chili powder

Add turmeric powder, salt, chili powder, sauté for a minute.

1 cup water

Add water, mix well, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala paste, wash mixi with water, add to the pan. 

Gently break the potatoes in hand, add to the pan. Cover and cook for 15 minutes.

1 tbsp lemon juice

1/4 cup cilantro, chopped

Turn off the stove, mix with lemon juice and cilantro leaves.

Taste Note: Tastes AWESOME
Source: kannammacooks
Note: Great side dish for Idly and Dosa