Urulaikizangu Kuzambu (Potato Curry)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of serves : 4

Ingredients :

1. Potatoes - 3 ( medium sized )

2. Onions - 3 ( finely chopped )

3. Tomatoes puréed (boil tomatoes, deskin and blend) - 4

4. Garlic - 6 pods ( finely chopped )

5. Chilli powder - 1 teaspoon

6. Coriander powder - 2 teaspoon

7. Turmeric powder - 1/4 teaspoon

8. Mustard seeds - 1/2 teaspoon

9. Fenugreek seeds 1/4 teaspoon

10. Curry leaves - 1 sprig

11. Oil for seasoning - 2 tablespoon

12. Salt - to taste

Method :

1. Peel the potato skin, cut into wedges and immerse in water.

2. Place a sauce pan on the medium heat, and add oil.

3. When oil is hot, add mustard and fenugreek seeds and allow mustard to crackle. 

4. Add chopped onions, garlic and curry leaves. Sauté till onions are slightly brown and all the ingredients start giving out their flavour.

5. Add tomato purée and sauté for a while. 

6. Add dry masalas such as chilli powder, coriander powder and turmeric powder. Sauté.

7. Add the potato wedges and salt. Mix well with the masala. Add about 2 cups of water and cover the pan with a lid.

8. When the curry starts to boil, decrease the flame and cook till the potato wedges are tender and curry reaches the gravy consistency.

9. Remove from fire and transfer into a serving container. This gravy is usually liked by children and goes very well with plain rice and chapattis.