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Potato Kulambu in Kongunadu Style which is commonly prepared for Idili and dosa.

Potato Kurma for Idli / Potato Kulambu

Potato Kurma for Idli / Urulai Kizhangu Kuzhambu
 
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Author:
Serves: 2
Ingredients
  • Potato - 10 ( baby potatoes )
  • Onion - 1 no ( Medium )
  • Oil - 2 tsp
  • Mustard - ½ tsp
  • Asefoetida - 1 pinch
  • Green Chili - 2 no
  • Turmeric - ¼ tsp
  • Salt - to taste
  • Coriander Leaves - 4 stks
To Grind :
  • Grated Coconut - 4 tbsp
  • Red Chili - 3 no
  • Ginger - ½ inch
  • Garlic - 3 cloves
  • Cinnamon - 2 ( 1 inch stick )
  • Fennel Seeds - 1 tsp
  • Poppy Seed - 1 tsp
  • Coriander Powder - 3 tsp
Instructions
PREP:
  1. Pressure cook potato for 2 whistles and peel the skin. Mash them in to medium pieces.
  2. Grind all the items given in " To Grind Section " to a fine paste.
COOKING:
  1. In a pan add oil, mustard. When mustard crackles add asefoetida and immediately chopped onion, green chili. Fry till onion is translucent.
  2. Add potato and ground mixture. Add 3 cups of water, salt and turmeric.
  3. Allow it to boil for 5 minutes till the raw smell leaves. Add Chopped coriander leaves at the end.
Notes
Serve as side with Idili, dosa and Panneyaram.