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Main Course

Potato-Tomato Curry

Cooked low and slow until the masala melds into the gravy, this potato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

4 nos Potato
2 nos Tomato
2 nos Onion medium
4 - Green chillies
Ginger A small piece
2 tsp Curd
1 Twig Curry leaves
Salt, to taste
3 - Oil
1 tsp Mustard seeds
1 tsp Black gram (Uzhunnuparippu)
Fenugreek seeds A pinch (Uluva)

Preparation

Step 1
Boil the potatoes fully, peel and cut them into small pieces/mashed.
Step 2
Heat some oil in a pan.
Step 3
Let the mustard seeds crackle, black gram and fenugreeks.
Step 4
Add the ginger and green chillies.
Step 5
Add finely cut onions and fry until the onions turn brown/transparent.
Step 6
Add tomato pieces into the mixture and fry for some time.
Step 7
Add the potatoes and salt and fry.
Step 8
Add curd into the whole mixture.
Step 9
Don`t boil after adding the curd.
Step 10
Finally, add some curry leaves.
Step 11
Serve while still hot with Chapathi/Roti or Rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Potato-Tomato Curry

Ingredientsfor 4 servings

4 nos Potato
2 nos Tomato
2 nos Onion medium
4 - Green chillies
Ginger A small piece
2 tsp Curd
1 Twig Curry leaves
Salt, to taste
3 - Oil
1 tsp Mustard seeds
1 tsp Black gram (Uzhunnuparippu)
Fenugreek seeds A pinch (Uluva)

Preparation

Step 1
Boil the potatoes fully, peel and cut them into small pieces/mashed.
Step 2
Heat some oil in a pan.
Step 3
Let the mustard seeds crackle, black gram and fenugreeks.
Step 4
Add the ginger and green chillies.
Step 5
Add finely cut onions and fry until the onions turn brown/transparent.
Step 6
Add tomato pieces into the mixture and fry for some time.
Step 7
Add the potatoes and salt and fry.
Step 8
Add curd into the whole mixture.
Step 9
Don`t boil after adding the curd.
Step 10
Finally, add some curry leaves.
Step 11
Serve while still hot with Chapathi/Roti or Rice.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.