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Main Course

Aloo-Dal Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

3 nos Potato — cut into pieces
1 cup Dal Parippu
2 cup Coconut — grated
4 nos Small onions
4 nos Garlic pods
½ tsp Turmeric powder
1 ½ Chilly powder
2 tsp Coriander powder
½ tsp Garam masala powder
Salt, to taste
1 tsp Mustard seeds
3 nos Small onions (finely — chopped, optional
Curry leaves A, a few
3 nos Dry red chillies – 2 (Kollamulaku)
1 tbsp Coconut oil

Preparation

Step 1
Cook dal and potatoes along with sufficient water and salt in a pressure cooker.
Step 2
Heat up a pan or a kadai.
Step 3
Dry roast the grated coconut along with sliced small onions and garlic.
Step 4
When done, reduce the flame to minimum and add coriander powder, chilly powder, turmeric powder and garam masala powder.
Step 5
Roast for a few seconds stirring continuously and turn off the heat.
Step 6
Allow this to cool.
Step 7
Grind it to a fine paste in a mixer grinder.
Step 8
Add the paste into the dal-potato mix and Stir everything together thoroughly.
Step 9
Add sufficient water. Stir everything together thoroughly and simmer it for a few mins.
Step 10
Check the level of salt and adjust, if necessary.
Step 11
When the desired consistency is required, take it off the heat.
Step 12
Warm the oil in a pan or a kadai.
Step 13
Let the mustard seeds crackle and sautT dry red chillies and curry leaves.
Step 14
Add the above seasoning into the gravy and Stir everything together thoroughly.
Step 15
Serve warm with rotis or chappathis.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Aloo-Dal Curry

Rich, fragrant, and full-bodied — this potato curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

3 nos Potato — cut into pieces
1 cup Dal Parippu
2 cup Coconut — grated
4 nos Small onions
4 nos Garlic pods
½ tsp Turmeric powder
1 ½ Chilly powder
2 tsp Coriander powder
½ tsp Garam masala powder
Salt, to taste
1 tsp Mustard seeds
3 nos Small onions (finely — chopped, optional
Curry leaves A, a few
3 nos Dry red chillies – 2 (Kollamulaku)
1 tbsp Coconut oil

Preparation

Step 1
Cook dal and potatoes along with sufficient water and salt in a pressure cooker.
Step 2
Heat up a pan or a kadai.
Step 3
Dry roast the grated coconut along with sliced small onions and garlic.
Step 4
When done, reduce the flame to minimum and add coriander powder, chilly powder, turmeric powder and garam masala powder.
Step 5
Roast for a few seconds stirring continuously and turn off the heat.
Step 6
Allow this to cool.
Step 7
Grind it to a fine paste in a mixer grinder.
Step 8
Add the paste into the dal-potato mix and Stir everything together thoroughly.
Step 9
Add sufficient water. Stir everything together thoroughly and simmer it for a few mins.
Step 10
Check the level of salt and adjust, if necessary.
Step 11
When the desired consistency is required, take it off the heat.
Step 12
Warm the oil in a pan or a kadai.
Step 13
Let the mustard seeds crackle and sautT dry red chillies and curry leaves.
Step 14
Add the above seasoning into the gravy and Stir everything together thoroughly.
Step 15
Serve warm with rotis or chappathis.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.