A typical traditional recipe from Kerala cuisine, served in two forms. As main accompaniment for most of the main course dishes, like Appam, Dosa, Idiappam or Rice; and when comes the Kerala Sadya, it’s a small dish to go along with many other dishes in the banana leaf. Either way, the aroma of coconut milk and coconut oil gets this dish the great authentic Kerala touch.
Ingredients
- Potato :4
- Onion fine-chopped : ½
- Tomato-sliced : ½
- Green chilli- splitted : 6
- Garlic : 6 pods
- Ginger-crushed : ½”
- Cardamom : 1
- Bay leave : 1
- Thin Cocunut Milk : 1 ½ Cup
- Thick Cocunut Milk : ½ Cup
Seasoning :-
- Oil : 3 tsp
- Mustard :1 tsp
- Dried red chilli :3
- Curry leaves: 1 sprig
For masala:-
- Coriander powder :2 tbl sp
- Chilli powder :1/2 Tsp
Method
- Dry roast the masala ingredients and form a paste with enough water
- Pour oil on a pan add the seasoning ingredients
- Add the onions, ginger, green chillies and garlic
- Fry it until the color turns brown
- Put the potato and tomato
- Sauté for another 3 minutes
- Add the thin coconut milk and salt & Close the lid
- Once it boiled well, add the masala paste along with cardamom and bay leaf,
- Keep the stove in medium flame Wait for ~ 15 minutes (till the potato is cooked well- not smashed)
- Add the thick coconut milk, mix well
- Turn the stove off after ~ 1 minute
