Pearl Millet Pori & Potato Curry ( கம்பு மாவு பூரி & கிழங்கு மசால்)

Pearl Millet Pori & Potato Curry 

 ( கம்பு மாவு பூரி & கிழங்கு மசால்)

                                       

Ingredients:
( serves 4 )
For Millet Pori: 
Pearl Millet Flour (கம்பு மாவு )  - 2 cups
Oil for frying ( எண்ணெய் பொரிப்பதற்கு  )
salt to taste (உப்பு )
Sesame oil ( நல்லெண்ணெய் ) - 2 tsp


Steps:

Transfer the millet flour into a wide bowl, add in 2 tsp of sesame oil and a pinch of salt. Use the finger tips to mix well to form uniform moist crumbles.Add in water little by little to form a stiff dough. Knead the stiff dough well to make it soft. Do not add extra water to make it a soft dough as this will absorb more oil while frying.Just knead a bit longer. Cover and leave aside for 10 minutes.
Roll the dough into small balls.
Flatten each ball into small circles using a rolling pin on a flat board.
Heat oil in a frying pan. Keeping the fire in medium flame, fry the poris one by one.
Serve hot.

For Potato Curry:
Potato ( உருளைக்கிழங்கு ) - 6 to 7 medium size
Onion ( வெங்காயம் )  -  3 medium size
Green chili ( பச்சை மிளகாய் )  -  3
Ginger ( இஞ்சி)  -  1"
Turmeric Powder ( மஞ்சள் தூள் )  -  1/2 tsp
Mustard seeds(  கடுகு  )  -  1 tsp
Urad Dhal ( உளுந்தம்பருப்பு )  -  1tsp
Channa Dhal ( கடலைப் பருப்பு  )  - 1 tbsp
Cashew nuts ( முந்திரி பருப்பு  )  -  6 to 8
Crry leaves ( கறிவேப்பிலை )  -  1 twig
Coriander leaves ( கொத்தமல்லி )  -  a handful


                                                                                                
                                                 
Steps:
                                       
Wash well and pressure cook the potaotes.
Cool, peel and mash the potatoes into small crumbles using fingers.
Peel and slice the onions. Slit the green chilies lengthwise.
Peel and fine chop the garlic.
In a heavy bottom pot, add 2 tbsp of oil.
Add channa dhal first, as it fries, add in mustard and urad dhal. let it crack.
Add in curry leaves, green chilies and mix well.
Add in onion and turmeric powder , saute well for 2 to 3 minutes.
If needed, sprinkle water as the onions shouldnot be crisp as in stir fry.
Onions should be soft but not over cooked. Add in the mashed potatoes.
Add salt and quarter cup of water. Mix well.
Fry cashewnuts in ghee, add in to the cooked curry.
Garnish with fresh coriander leaves and serve with hot pori.