Description
A simple and delicious curry from Srilanaka. This potato curry, dal curry & papada take part in friday meal - speically lunch. Having potato in fried form will make you fat. Boiled potato is not harm. This curry never makes you feel heavy after eating, it also digest fast. It can be served with steaming hot rice, warm roti, pittu, string hoppers, bread, thosai & etc
| Ingredients-1 | |
|---|---|
| 1 T | Gingelly oil |
| Mustard seeds | |
| Fennel seeds (perum serakam) | |
| Fenugreek seeds(venthayam) |
| Ingredients-2 | |
|---|---|
| 10 nos | Small onions (cut lengthwise) |
| 3 nos | Green chilli (slit open) (optional) |
| 6 nos | Curry leaves |
| 1 inch | Rambai piece - (3 to 5 count) |
| 1 T | Meat curry powder |
| 1 T | Chilli powder |
| ¼ tsp | Black pepper powder |
| 4 nos | Potatoes (peeled & cut) |
| Salt for taste | |
| 1 pinch | Cumin seed powder |
| 1 MarbleSz | Tamarind paste |
| 50 ml | Coconut milk |
| 1 no | Whole garlic (crushed) |
Instructions
Heat oil & slightly toast mustard, fennel, and fenugreek seeds. Fry chopped onion till the raw smell goes away. Then saute green chillies, garlic paste, rambai & curry leaves.
Add meat curry powder, chilli powder & pepper powder and sauté for a min in low flame. Add potato cubes and pour water till it covers them. Cook them well in high flame.
Meanwhile dissolve tamarind paste into coconut milk and keep aside. Once potato is cooked add it & bring it to boil. Add cumin seed powder & salt and reduce the flame to low once the curry starts boiling. Cook till the curry thickens as shown in the picture.
Notes
You can add 2 - 3 chopped tomatoes when satueing chilli instead of adding tamarind to the curry
You can add some lime juice instead of tamarind as well. It gives different taste :)
You wont get stomach pain for having this potato curry as pepper, garlic and cumin seed powder are added here.
Other Curries From SL:
Source
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btw, did u manage to get
btw, did u manage to get rambai?