Potato is known as Aloo in hindi, urulai kizhamgu in tamil. Potato is rich source of carbohydrates. Potato Kuzhambu is a south indian gravy prepared by grinding fresh ginger, garlic, onions, tomatoes and other masala items. It can be served with rice, idly, dosa and chappathi. Please check below for step by step instructions and pictures for preparing South Indian Urulai Kizhangu Kuzhambu - Potato Kuzhambu.
Preparation Time: 15 mins
Cook Time : 25 mins
Ready in : 40 mins
Yields : Side dish for 10 Chappathi
Yields : Side dish for 10 Chappathi
Ingredients:
Table 1:
Oil
|
2 tbsp
|
Ginger
|
1 inch
|
Garlic cloves
|
4
|
Channa dhal and Urad dhal
|
2 tsp
|
Cumin seeds
|
1/2 tsp
|
Fennel seeds
|
1/2 tsp
|
Red Chillies
|
4
|
Onions chopped
|
1/2 Cup
|
Tomato chopped
|
1/2 Cup
|
Curry leaves
|
2
|
Salt
| |
Turmeric powder
|
1/4 tsp
|
Shredded coconut
|
3 tbsp
|
Coriander leaves
|
3 stalks
|
Table 2:
Oil
|
2 tbsp
|
Mustard seeds
|
1/4 tsp
|
Onion(Finely chopped)
|
1
|
Potato Cubed 2 inch
|
1 Cup
|
- Heat Oil in the pan and add cumin seeds, Fennel seeds, urad dhal, channa dhal and red chillies.When they splutter,add curry leaves, ginger garlic and onions.Fry till onions turn translucent.
- Add tomatoes, turmeric powder and coriander leaves. Fry it for 5 minutes in medium flame till tomatoes turn mushy. Lastly add shredded coconut and salt.
- Switch off the stove and allow the mixture to cool down. Grind the mixture by adding enough water and keep it ready.
- Take oil from table 2 and heat it in a pan. Add mustard seeds. When they splutter add finely chopped onion and fry it.
- Once the onion turn translucent add the cubed potatoes and fry it in medium flame for 5 mins. Add ground mixture and add 1.5 cups of water. Allow the gravy to boil and simmer it for 5 mins. When the gravy turns thicken add salt if needed. Enjoy it with rice or chapathi.
This one goes well with Idly too !!! Thanks !!!
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