Ingredients (Serves 6 – 7)
1. Potatoes – 4, medium
2. Coconut oil – 1.5 tbsp
3. Onion – 1/2 large, cubed
Ginger – 2- 3 tsp, thinly sliced
Garlic – 4 cloves, finely chopped
Green chilies – 2, slit
4. Turmeric powder – 1/2 tsp
Coriander powder – 2.5 tsp
Chilly powder – 3/4 tsp
5. Hot water – 2 cups
6. Salt – To taste
7. Thick coconut milk – 1/2 cup
To season
8. Coconut oil – 2 – 3 tsp
9. Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Curry leaves – 1 sprig
Method
1. Heat 1.5 tbsp coconut oil in a pressure cooker. Add onion and saute until transparent. Next add ginger, garlic and green chilies. Saute for 3 – 4 mts. Add turmeric powder, coriander powder, chilly powder and stir until their raw smell leaves. Add potato cubes and mix well. Finally add hot water and salt. Mix well and cook for 1 whistle.Open the cooker after 10 – 15 minutes. Mash the cooked potatoes slightly using the back of a spoon. Add thick coconut milk and cook for a few minutes. Switch off.
2. In a small pan, heat coconut oil. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Cover with a lid for 5 – 10mts. Mix well and serve with idiyappam/ appam.
Simply lovely and delicious looking potato curry. Wonderfully prepared.
Deepa
super curry my mom is a pure veg so thanks for the recipe
Fabulous recipe. I added 3 boiled eggs too with the coconut milk. And I could make the curry last a bit longer
Great to know that you enjoyed this dish 🙂 Thanks for taking time to write here!