Urulai Kizhangu Kuzhambu (Potato Kuzhambu)
Potato has always been a favorite vegetable for everyone and this is one of the healthiest ways to include potato in our diet.
I have seen people preparing this kuzhambu with boiled potato. Always boiling potato is not at all a good option. Doing so , all the nutrients in the potato will get wasted in that water which we use for boiling. In this recipe, we are cooking raw potato in masala paste and tamarind water. Hence this kuzhambu retains all the nutrients of potato.
Here is that spicy and flavorsome recipe!!!
Ingredients: (Recipe For 2)
To Roast And Grind:
Red Chilli - 2
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Whole Black Pepper - 1/2 tsp
Chopped Coconut - 3 tbsp
For The Kuzhambu:
Potato - 2 (small If big 1)
Small Onion - around 8
Tomato - 1
Garlic Pods - 3
Tamarind - small lemon size ball
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Red Chilli - 1
Asafoetida - a pinch
Curry Leaves - few
Salt - As required
Oil - As required
Procedure:
- Roast and Grind everything under 'To Roast And Grind'.
- Chop potato into big chunks. Peel small onions. If the onions are big, chop them also into two.
- Chop tomato and garlic finely.
- Extract tamarind juice from tamarind.
- Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
- When they splutter, add asafoetida. After a second, add garlic, red chilli and curry leaves.
- Saute for a minute and then add onions. When the onions are translucent, add chopped tomatoes.
- After onions and tomatoes are cooked, add potato.
- Saute them well and add masala.
- After the raw flavor of masala goes off, add tamarind extract ,enough water, salt and turmeric powder.
- Close the cooker and cook the kuzhambu for 1 whistle. After 1 whistle reduce the flame and switch it off in another 10 minutes.
- Your kuzhambu is ready. Serve it with Poriyal Of Your Choice.
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