BM #124 Week 3 Day 3 - 

I came across this recipe when I was searching for any authentic recipe from Tamil Nadu starting with the letter O. This is a spicy, tangy accompaniment for Idli, Dosa or Roti from the Chettinad Cuisine.

This is typically made with just onion and tomato but I added potatoes as my family likes it :)

The dominant flavors are from fennel seeds and coconut. I opted to add some cashews for the rich taste.

Recipe Source here
Ingredients - 

Onion thinly sliced 3/4 cup
Tomato diced 1/2 cup
Potatoes, peeled and diced 3/4 cup (Optional)
Salt as needed
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few)
Coriander leaves, finely chopped 2 Tbsp
To Grind - 
Dry Red Chilies 2 ( I used the Guntur Chilies)
Fennel Seeds 1/2  tsp
Poppy Seeds 1/2 tsp
Roasted Gram Dal (Putnalu/Dhalia) 1 Tbsp
Cashews 6-7 nos (Optional)
Coconut, grated 1/4 cup
 

Method Of Preparation -

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the urad dal is golden brown, add the onions and fry until they are golden brown.

Add in the chopped tomatoes and sprinkle a few spoons of water if needed so that it doesn't burn.

Meanwhile, grind the ingredients listed under 'To Grind' into a fine paste adding as much water as needed. 
[I used my spice grinder to first make a powder of Dry red chili, roasted gram dal, fennel seeds and poppy seeds. I then transferred the powder to a blender adding coconut and cashews along with 1/4 cup of water to make a smooth paste.]
Set aside the paste.

After the tomatoes turn mushy, add the cubed potatoes, mix well, cover and allow the potatoes to cook through.

After the potatoes are cooked well, add the coconut-fennel paste, salt and mix well.

Add water to adjust the consistency of the curry. Let it come to a boil. Remove form heat, garnish with chopped coriander leaves and it is ready to be served.


BMLogo


Preparation Time 25 minutes
Serves 3-4
Posted by Harini R on Monday, July 19, 2021

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