Potato Kurma for any day!

Finally its here, yes I think for everything there is a time right appropriate to sing its laurel. Amma makes the best of Kurmas, though the basic rule for kurma is same, with each legume or vegetable she changes something that gives that kurma, something special to remember on. I have been procrastinating on this post for so long. Finally I knew this is the best time to speak on it. Amma's Potato Kurma is the best. I have been making one for many years without knowing the subtle changes that Amma had added to hers. I never really asked nor remembered much from cooking with her. I mostly learnt helping her in the kitchen while she did the main things. But somehow I never really noticed that she add few things extra to certain dishes. Whenever I make this at home, Athamma says this is different from what Amma makes. Though this is good but not as good as Amma's. Well finally I had to ask what she puts in that makes it all so different. I guess those made all the difference to it.

It is so strange that we finally cook potatoes in its most admired form at home off late. Yes, Konda loves the potato roast and if I pack that for her curd rice, I see an empty box coming home. What more can I ask for? We who have never indulged potatoes in this form, now prepare it 3 times a week just for her. For all I try, I am unable to think of anything else to say today, so I shall just go on with the recipe. Guess my muse is gone for a vacation, that is, if I ever had one. For those of you who read through my rant and rave, sorry come back tomorrow for that. But you can take a look at this recipe as this is a keeper.

Ingredients Needed:

Potatoes - 250 gms
Onions - 2 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coriander leaves for garnish
Oil - 1 tsp
Salt to Taste

To be ground

Coconut paste - 2 tbsp
Clove - 1
Cinnamon - 1"
Poppy Seeds - 1/2 tsp
Fried gram dal - 1 tsp
Fennel Seeds - 1/2 tsp
Mint leaves 10 nos

Mustard Seeds - 1/4 tsp
Curry Leaves few

Method to prepare:

Boil Potatoes and peel. Keep aside.

Chop Onions and Tomatoes finely. Ground the ingredients to a smooth paste.

Heat a pan with oil, temper with mustard and curry leaves. Then sauté onions till they are light brown. Then add ginger garlic paste and fry for 2 mins.

Then add tomatoes and all the other powders. Cook with lid covered for 10 mins.

Then add the ground paste and sauté well till it gets cooked and oil comes out. Add the cubed potatoes and required water. Let it boil and finally garnish with chopped coriander leaves.

I am sending this to Sia and Dhivya's potato event.

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