Potato Kuruma ( உருளைக்கிழங்கு குருமா )

Potato Kuruma ( உருளைக்கிழங்கு குருமா )

Ingredients:

                                      

Potato (உருளைக்கிழங்கு )  - 2

Tomato ( தக்காளி )  - 1

Shredded Coconut ( தேங்காய்  துருவல் )  - 3 tbsp

Green Chilli ( பச்சை மிளகாய் )  - 1
Ginger ( இஞ்சி )  - 1'' piece

Fennel seeds ( சோம்பு ) - 1/4 tsp

Cinnamon stick ( பட்டை )  - one 1"

Ghee (   நெய் ) - 1 tsp

Cumin seed ( சீரகம் )  - 1/4 tsp

Urad dal ( உளுந்தம்பருப்பு )  - 1/4 tsp

Fresh Coriander leaves (கொத்தமல்லி தழை ) - handful 

Steps:

                                   

 Pressure cook Potatoes, peel the skin. Using fingers, break up in shreds.

Cut the tomato into small pieces, boil it in water for 2 to 3 min.

Grind the coconut with green chilli, ginger, cinnamon stick and fennel seeds to a fine paste.

Add the paste to the boiling tomato. Let it cook for another 3 min. Adjust the water content for it to boil.

Add the boiled potato pieces.

Mix well, simmer for another minute or so.

Remove from fire.

For seasoning -  In a small pan, heat 1 tsp of ghee. when it is hot, add cumin seeds and urad dal. As it sizzles, pour over the kuruma.

Garnish with finely chopped fresh coriander leaves.

My Notes:
I learnt this dish from my Mother in law. She makes this as a side dish for poondu kuzhambu, as the Garlic Tamarind curry is called in Tamil. My husband' favourite combo.
Onions and garlic are not used in this recipe and in that way it is different from the regular gravy dishes.
It is mild in taste, yet spicy and tasty. Goes well for rice varieties, chapathi or dosai.