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Main Course

Naadan Potato 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 4 servings

1/2 kg Potato — diced
3 nos Onion — sliced
1 tsp Ginger — julienned
4 nos Green chillies slitted
1/2 tsp Turmeric powder
1/2 tsp Pepper powder
1 tsp Garam masala
Coconut milk(Ist extract thick) - 1/2 cup, Ist extract
Coconut milk(IInd extract thin) - 1 cup, IInd extract
Salt As rqrd
3 tbsp Oil
1/2 tsp Mustard

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Pplutter mustard seeds, add onion, ginger and green chillies and sauté(by adding salt) till onion becomes transparent.
Step 3
Add turmeric powder and diced potatoes, Let it cook for 2 minutes.
Step 4
Add IInd extract of coconut milk.
Step 5
Cover it with a lid and cook till potatoes are done and the dish reaches a thick consistency.
Step 6
Add Ist extract of coconut milk and pepper powder.
Step 7
Mix it well and remove from fire.
Step 8
Don`t allow the dish to boil after adding Ist extract of coconut milk.
Step 9
Sprinkle garam masala over the dish and serve hot with chappathi, appam,ididappam or parotta.

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

Naadan Potato 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 4 servings

1/2 kg Potato — diced
3 nos Onion — sliced
1 tsp Ginger — julienned
4 nos Green chillies slitted
1/2 tsp Turmeric powder
1/2 tsp Pepper powder
1 tsp Garam masala
Coconut milk(Ist extract thick) - 1/2 cup, Ist extract
Coconut milk(IInd extract thin) - 1 cup, IInd extract
Salt As rqrd
3 tbsp Oil
1/2 tsp Mustard

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Pplutter mustard seeds, add onion, ginger and green chillies and sauté(by adding salt) till onion becomes transparent.
Step 3
Add turmeric powder and diced potatoes, Let it cook for 2 minutes.
Step 4
Add IInd extract of coconut milk.
Step 5
Cover it with a lid and cook till potatoes are done and the dish reaches a thick consistency.
Step 6
Add Ist extract of coconut milk and pepper powder.
Step 7
Mix it well and remove from fire.
Step 8
Don`t allow the dish to boil after adding Ist extract of coconut milk.
Step 9
Sprinkle garam masala over the dish and serve hot with chappathi, appam,ididappam or parotta.

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.