Potato Kurma

One of the tastiest kurma is this potato kurma, made with onion, tomato sauce and coconut milk with most fragrant Indian spices..
Here I present an easiest way to make it quick and easy without changing the original taste.

Ingredients:

Potato - 4 nos. medium size, peeled and cubed
Onion - 1 small size, big onion, finely chopped lengthwise.
Curry leaves -  1 stem

Green Chilli - 2 nos.
Ginger / Garlic - 2 tsp crushed.
Tomato - 1 no.
Coconut - finely sliced/ shredded - 1/2 cup
Tamarind paste - 1/2 tsp
Cinnamon sticks - 2 small bits
Cloves - 2 nos
Fennel seeds - 1 tsp
Sambar masala powder / curry powder - 2 tsp (upto taste)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Channa dhal - 1 tsp
Salt - to taste
Coriander leaves - to garnish

Preparation:

• Sputter mustard seeds, channa dhal, cumin seeds in hot oil in a pressure cooker or a pan.

• Saute chopped onion, curry leaves. Add crushed ginger, garlic and saute.
• Add sliced tomato and saute till it oozes out oil. Add salt to make the process fast.
• Add the masala powder.

• Add cubed potatoes into it. saute for a  minute or 2.
• Meanwhile, grind coconut, fennel seeds, cloves, cinnamon adding some water.
• Add the ground coconut into the saute.
• Mix well. Add some water to cover the potatoes.

• Add tamarind paste / 1/2 cup tamarind extract into it.

• Pressure cook it till the potatoes get cooked.
• Let the pressure go away and smash some potatoes, if required. If needed, add some hot water to get the consistency you want.

• Serve with idly, dosa, idiyaappam, chappathi, rice or any rotti.

Uludhu(Urad dhal) Murukku

Murukku is all time favorite snack for everyone. Ulundhu murukku gives not only different taste, the crispiness and the flavor in it make it so crunchy.

Ingredients:

Rice flour- 2 cups
White whole Urad dhal(Ulundhu ) - 1 cup
Split dalia (Pottukkadalai ) - 1 cup
Chilli powder - 2 tsp(up to your taste)
Garlic powder / crushed garlic - 2 tsp / 4 pods (Optional)
Salt - 1 tsp(upto your taste)
Water - 2 cup(approx.)
Sesame Seeds - 1 tsp
Ghee - 1 tbsp
Oil - to deep fry


Preparation:

• Dry roast urad dhal and grind it into a fine powder. Dry grind split dalia (potukkadalai). Mix them with the rice flour.

• Add salt, chilli powder, sesame seeds, finely crushed garlic / garlic powder to the flour and mix well.

• Heat ghee in a small pan and pour it into the flour mix. Nicely spread ghee so that each flour particle catches some ghee in it. More ghee will dissolve murukku in oil, or it will become too brittle.

• Add water little by little to the flour and mix well for a consistency that is easy to go through the murukku presser.
• Heat oil in big kadai or a deep frying pan. Make murukku shapes and carefully drop them in the hot oil. Flip when one side is done.
• When the sizzling goes down, drain the murukkus out.
• Let it cool down and crunch.