Urulaikizhangu Paal Kari / Potato Paal Curry

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….

 

 

 

Ingredients

 

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

 

To Grind

 

Coconut – 1/2 cup grated or 1 large slice

Fennel seeds / Sombu – 1 tsp

Cashewnut – 5-6

 

To Temper

 

Cinnamon / Pattai – 2 small sticks

Cardamom / Elachi – 1

Fennel seeds / Sombu – 1/2 tsp

Cloves / Kirambu – 1

 

Preparation

 

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.

Notes :

• 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.

 

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