Wednesday, November 3, 2010
Potato Curry (Aalugadda Puttu)
Potato curry is prepared in many different versions. This is one such recipe which can be eaten with poori, chapathi & even rice. This is prepared in a solid form by my mom and we used to eat it with dosa or poori but I learnt to make it semi-liquid for my husband who doesn't prefer any dry recipe.
1 large onion
2-3 green chillies
1 tbsp ginger garlic paste
1 cup Peas (Optional)
1 tsp Coriander powder (Dhaniya powder)
1/2 tsp Turmeric powder
1-11/2 tbsp oil
1 tsp Mustard seeds
1 tsp Cumin seeds
Few Curry leaves
1.Boil the potatoes & peas(optional) in a pressure cooker for about 2-3 whistles. After they are boiled, peel the outer skin and mash it into a paste.
2.In a pan, heat the oil, add mustard seeds, cumin seeds and curry leaves, add the finely chopped onions. We need to chop the onions into real fine pieces, since we make this curry in a semi liquid form, we don't really want the onions come in your way while eating.
3. Add the chopped green chillies and fry till they turn into golden brown. Add the ginger garlic paste and fry till the raw smell of the paste disappears. Then add the coriander powder and turmeric powder.
4.Now add the potato paste and add a little water and boil it.
5.Add salt and mix it well. Remove from flame when the curry turns to a semi-liquid form.
As mentioned before, this is good when eaten either with dosa or poori. There are a number of dishes in combination with potato, but this one is the typical "Aalugadda Puttu"!
Posted by ANU at 8:26 AM