Potato paal curry is an authentic South Indian recipe and mostly have its place in wedding feasts. This is one of my mom’s dish and its so simple to prepare but tastes really wonderful . My hubby loves this delicious side with sambar rice . It even goes well with Dosas / Puris / Rotis or with any mixed rice items . I have made it mild yet you can alter the spiciness up to your taste. Potato is a commonly loved vegetable by almost everyone . And this rich mild texture will make us stick to its taste . Lets see the preparation . Try it and give your views….
Potato – 300 gms
Dried Peas – 100 gms
Onion – 1 , chopped
Garlic – 2 cloves , chopped
Tomato – 1 small sized / 1/2 of a big one , chopped
Corriander powder / Kothamalli thool – less than 1/2 tsp
Green chillies – 2 , cut lengthwise
Curry leaves – a spring
Corriander leaves – for garnishing
Salt to taste
Oil – 1 tbsp
Coconut – 1/2 cup grated or 1 large slice
Fennel seeds / Sombu – 1 tsp
Cashewnut – 5-6
Cinnamon / Pattai – 2 small sticks
Cardamom / Elachi – 1
Fennel seeds / Sombu – 1/2 tsp
Cloves / Kirambu – 1
Take the ingredients given to grind in a blender and make a smooth paste of it.
Soak the peas overnight or atleast 2 hours in hot water and add some salt and pressure cook for 2-3 whistles or untill cooked.Pressure cook the patatoes and peel the skin and keep it aside.Grab all your ingredients.
Heat oil in a kadai and add the tempering ingredients given above and fry for a min.
Add curry leaves , onion , garlic and green chillies and fry till colour change .
Add tomato and fry for 2 more mins.
Add the cooked peas and potato and give a good mix.
Now pour in the grounded coconut mixture with enough water .
Add corriander powder and required salt and allow to boil in medium flame for 10-12 mins or till it reaches a thick consistency.
Garnish with corriander leaves and switch off the flame.
- I have prepared it a bit thick gravy consistency , you a make it a bit loose too but not much watery .
- I have used dried peas , you can replace with fresh peas too.