Potato tamarind gravy, popularly known in Tamilnadu as "Potato puli kuzhambu" , is similar to sambar , but in this gravy, we skip the dal and also this gravy is little more spicier and thicker in texture.. Potato tamarind gravy is usually mixed with white rice and eaten. White rice mixed with this gravy and fryums (vadgam) as side dish gives an heavenly taste and no restaurant or outside food can match this taste !
Preparation Time : Under 15 minutes
Cooking Time: Under 15 minutes
INGREDIENTS:
Potato - 1 large sized
Onion - 1 cup chopped
Tomato - 1 medium sized chopped
Tamarind - 2 gooseberry sized
Sambar powder - 1/5 tablespoon
Dry red chilli - 2 no.s
Salt - as required
Oil - 2 tablespoon
Mustard -1 teaspoon
channa dal -1 teaspoon
Toor dal -1 teaspoon
Fenugreek seeds -1/2 teaspoon
Asafoetida powder - as required
METHOD:
1. In a pressure cooker, cut potatoes with skin in to 2 halves and add some water. Cover the lid and cook in high for 2 to 3 whistles. Switch off the stove and open the lid after the pressure settles.
2. Now, once the potatoes cool down, remove its skin and dice them into big pieces. Also, chop onions and tomatoes finely. Take 2 goose berry sized tamarind and dissolve them in 1/2 cup of hot water.
3. In a pan, add some oil. Then add mustard. Once it splutters, add channa dal,toor dal and fenugreek seeds .Sprinkle some asafoetida powder.
4. Now add chopped onions and fry till the onions change color. You can add pinch of salt and sugar for the onions to get saute well. Also add some dry red chillis.
5. Now add tomatoes and fry for another few minutes, till they turn soft.
6. Now add sambar powder and mix well. Make sure the sambar powder doesn't get burned.
7. Now add tamarind water. Add about 1.5 cups of water. Also add required salt. Allow them to boil well for few minutes, till the raw smell of sambar powder is gone.
8. Now add boiled and diced potatoes and mix well. Allow it to boil for 4 to 5 minutes, till the mixture gets thickens.
9. Potato tamarind gravy is ready ! serve with white rice. Fryums(vadagam) are excellent side dish for this gravy. Also, you can have any mild dry curries also as side dish!.
NOTES:
1. If you find the gravy very watery,there is a quick way to fix it. Take some rice flour(1 to 2 teaspoon). Mix it with 2 tablespoon water without any lumps and add it to the gravy and allow it to boil for 2 minutes. The mixture will immediately thickens.
2. SEE ALSO: Morkuzhambu, Dalball gravy, Garlic kaara kuzhmabu
Preparation Time : Under 15 minutes
Cooking Time: Under 15 minutes
INGREDIENTS:
Potato - 1 large sized
Onion - 1 cup chopped
Tomato - 1 medium sized chopped
Tamarind - 2 gooseberry sized
Sambar powder - 1/5 tablespoon
Dry red chilli - 2 no.s
Salt - as required
Oil - 2 tablespoon
Mustard -1 teaspoon
channa dal -1 teaspoon
Toor dal -1 teaspoon
Fenugreek seeds -1/2 teaspoon
Asafoetida powder - as required
METHOD:
1. In a pressure cooker, cut potatoes with skin in to 2 halves and add some water. Cover the lid and cook in high for 2 to 3 whistles. Switch off the stove and open the lid after the pressure settles.
2. Now, once the potatoes cool down, remove its skin and dice them into big pieces. Also, chop onions and tomatoes finely. Take 2 goose berry sized tamarind and dissolve them in 1/2 cup of hot water.
3. In a pan, add some oil. Then add mustard. Once it splutters, add channa dal,toor dal and fenugreek seeds .Sprinkle some asafoetida powder.
4. Now add chopped onions and fry till the onions change color. You can add pinch of salt and sugar for the onions to get saute well. Also add some dry red chillis.
5. Now add tomatoes and fry for another few minutes, till they turn soft.
6. Now add sambar powder and mix well. Make sure the sambar powder doesn't get burned.
7. Now add tamarind water. Add about 1.5 cups of water. Also add required salt. Allow them to boil well for few minutes, till the raw smell of sambar powder is gone.
8. Now add boiled and diced potatoes and mix well. Allow it to boil for 4 to 5 minutes, till the mixture gets thickens.
9. Potato tamarind gravy is ready ! serve with white rice. Fryums(vadagam) are excellent side dish for this gravy. Also, you can have any mild dry curries also as side dish!.
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| Rice with potato tamarind gravy,fryums and carrot curry |
NOTES:
1. If you find the gravy very watery,there is a quick way to fix it. Take some rice flour(1 to 2 teaspoon). Mix it with 2 tablespoon water without any lumps and add it to the gravy and allow it to boil for 2 minutes. The mixture will immediately thickens.
2. SEE ALSO: Morkuzhambu, Dalball gravy, Garlic kaara kuzhmabu
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