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Main Course

Chappathi Curry

This homestyle potato curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

3 nos Potato — cut into small pieces
3 nos Carrot — cut into small pieces
3 nos Green chillies — cut into small pieces
2 nos Onion chopped, big
1 cup Coconut milk
Salt, to taste
2 tbsp Coconut oil

Preparation

Step 1
Cook the potatoes, carrots, green chillies and onion in a pressure cooker.
Step 2
After opening the lid, add coconut milk to it.
Step 3
Add salt.
Step 4
Add 2 tbsp of coconut oil and Stir everything together thoroughly.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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