|Vengayakos/Potato Onion Kurma with Soft Idlis!|
It’s a very famous kurma variety in Chettinad; the recipe is so mild that kids like it very much. Though coconut adds richness to the gravy, it’s still very mild, since we use less spices.
The strength in Chettinad Cuisine is its simple ingredients, yet very tasty as well as healthy recipes.
Potato (large) - 1
(Cut into small cubes)
Big Onion – 2
Sliced Tomato – 4
Less spicy Chilli Powder – 1 tsp.
(To add lovely colour)
Salt – to taste
Pottukadalai/Roasted gram/Roasted Channa dhal – 1 tbsp.
Fresh (grated) Coconut – 2 tbsp.
Sombu/Fennel seeds/Saunf – 1 tsp.
Dried Red Chilli – 6
Star Anise – 2
Oil – 2 tsp.
Curry leaves – few.
|Cooking in progress..|
Grind the masala ingredients with water, into a smooth paste. In a deep pan or kadai, pour oil and add star anise followed by curry leaves and onion. Let the onion cook until golden brown. Add tomato and cook well until mashed, followed by potato. Sauté for few more minutes, stir in the masala with 2 to 3 cups of water. I make it little watery, because we prefer that way. You can add water according to your taste. Add salt, cook for 10 more minutes until the veggies are cooked through. Make sure to get rid of raw smell of chilli powder.
Serve hot with Idli/Dosa/Chapati.
|Vengayakos/Mild Potato Onion Kurma|
Tips Tips Tips:
To expedite the cooking process, we can cook potato and tomato (separately) in microwave for 3 to 4 minutes. Tomatoes taste better when they are mashed well.