Potato Thuvarai Curry Recipe
Spicy dry curry using Potato and fresh pigeon peas served as dish for rice.
Ingredients
- Potato - 2
- Freshly shelled Tuvar - 1/2 cup
- Mustard seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 2 pinch
- Curry leaves - 1 sprig
- Salt - to taste
- Oil - 2 tsp
To be ground to a coarse paste
- Fresh grated coconut - 1/4 cup
- Shallots or sambar onions - 3
- Garlic pods - 5
- Dry whole red chillies - 5
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
Instructions
- Shell fresh thuvarai from the pods, measure ½ cup and keep aside.
- Bring a cup of water to a boil. Sprinkle 1 pinch salt and add 1/2 cup thuvarai and cook for 5 mins till soft. Switch off and close with a lid and let it be for another 5 mins.
- Drain in a colander and keep aside. Meanwhile pressure cook potatoes in enough water for 2 whistles. Peel the skin, cube or crumble them unevenly and keep aside.
- In a mixer take grated coconut, shallots, garlic pods, cumin seeds, fennel seeds, dry red chilies and grind to a coarse paste without using water.
- Heat pan with oil. Add mustard seeds and let it splutter. Add curry leaves, asafetida and roast for few seconds.
- Add cooked thuvarai, cubed potato pieces and mix.
- Add ground paste, turmeric powder, salt and mix well. Sprinkle 3-4 tbsp water, mix and close with a lid.
- Cook for 5-7 mins over low flame till the mixture is completely dry.
- Potato Thuvarai Curry is ready to be served as a side dish with hot rice.
