Tickling Palates

Lacto-Ovo-Vegetarian recipes for everday

You are here: Home / Chettinad Cuisine / Chettinad Potato Kurma

Chettinad Potato Kurma

By 28 Comments

Chettinad Potato Kurma

First a good news to share with you all that my Spicy Mushroom Masala recipe got featured in Yummly. The Indian Food rocks and always will, at least for me. Hope you all had a great week end too. With the mercury level increasing day by day I honestly do not feel like standing in the kitchen next to a hot stove in the name of cooking. But still you do need food for sustenance. With this finger licking kurma I would once again like to profess my undying love for Chettinad cuisine.

Chettinad Potato Kurma

You’ll need:

  • Potatoes, big – 4
  • Onion, medium – 2
  • Bay leaf – 1
  • Cinnamon – 1 inch stick
  • Cloves – 2
  • Turmeric powder – 1/2 tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 2 tbsp
  • Salt – to taste
  • Oil / Ghee – 2 tbsp + 2 tsp

For the Spice Paste:

  • Fresh grated coconut – 1/4 cup
  • Ginger – 1 inch piece
  • Garlic – 3 pods
  • cashew nuts – 4
  • Poppy seeds – 2 tsp
  • Coriander seeds – 1 tsp
  • Fennel seeds – 2 tsp
  • Whole red chillies – 7-8
  • Roasted Bengal Gram / Pottu kadalai – 1 tsp

Method:

Wash and pressure cook potatoes with the skin and cook for 2-3 whistles. Remove the skin and cube them. Keep aside. Soak the cashew nuts and poppy seeds in little warm water for 1/2 hour. Chop the onions finely.

Heat a pan with 2 tsp of oil and add coriander seeds, fennel seeds, red chillies and toss over medium flame will they are well roasted. In a mixie jar place these roasted spices, soaked cashew nuts, poppy seeds, roasted bengal gram / pottu kaldalai, gigner, garlic, grated coconut and grind to a fine paste using little water and keep aside.

Heat a pan with 2 tbsp of oil / ghee. Season with bay leaf, cloves, cinnamon, curry leaf and roast for a minute. Add onions and sauté till pink. Add the ground paste and cook over low heat while stirring continuously for 2-3 mins.

Add the cubed potatoes, turmeric powder, salt, enough water to the consistency you prefer (approx. 1-1 1/2 cups) and mix well. Cover the pan and let it cook for 5-7 mins over low flame. Give a mix once in the middle. Add a little more water if the kurma is very thick.

Garnish with coriander leaves and serve hot with rotis/chappathis or any pulao rice.

ju 005

DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

Notes:

  • Adjust the whole red chillies as per your spice requirement.
  • You can either cube the potatoes or crumble them and add to the kurma.
  • Using ghee instead of oil will increase the flavor factor or use half the quantity of each.
  • Soaking cashews and poppy seeds will ensure that they get ground finely.

Never Miss a Recipe!

Subscribe to receive new posts and recipes via email:

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

More yum from Tickling Palates!!!

Kothavarangai Pulikulambu ~ Cluster Beans spicy gr...
Mushroom Stuffed Kuzhi Paniyaram Recipe | Breakfas...
Capsicum Zunka – Capsicum Besan Subzi or Fry Recip...
Paneer Tawa Masala | Easy Paneer Recipes

Reader Interactions

Comments

  28. Can I simply just say what a relief to uncover an individual who truly understands what
    they are talking about on the internet. You definitely
    understand how to bring an issue to light and make it important.
    More and more people ought to check this out and understand
    this side of the story. I was surprised you aren’t more popular given that you surely have the gift.
    Feel free to visit my web-site : Provailen Review

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.