Urulaikilangu Kurma/Potato Kurma/Aloo Kurma

Another session of Blogging Marathon has started for this week I have chosen pressure cooker recipe as theme.
Pressure cooker is one such boon to every women as it saves the time and food can be cooked in no time.Not only saves time it also saves the fuel too,I can't imagine my cooking without a pressure cooker.
Today's recipe is flavorful and slightly spicy kurma with the potatoes,a perfect accompaniment for roti,parotta and ghee rice.This recipe can be made in open method also but making in pressure cooker makes it easier without compromising the taste.Her goes the recipe...................

Basic Information

Preparation time - 10 minutes
Cooking Time - 20 minutes
Serves- 3-4

Ingredients

Ingredient	Quantity
Potato/urulaikilangu(cubed)	2(medium size)
Onion(finely sliced)	1(large size)
Tomato(finely chopped)	3(medium size)
Turmeric powder/manjal poi	1/4tsp
Coriander powder/dhaniya podi	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	as needed
Thick Coconut milk/thengai paal	1/2cup
Salt	1tsp
Oil	2tbs

Grind to a fine paste

Ingredient	Quantity
Shallots/chinna vengayam	10
Red chilly/vara milagai	4
Green chilly/pachamilagai	4
Garlic/poondu	4 cloves
Ginger/ingi	1 inch
Fennel/sombu	1tsp
Poppy seeds/kasakasa	1tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

For the tempering

Ingredient	Quantity
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch piece
Star anise	1 petal
fennel seeds/sombu	1/8tsp

Method

Grind the given ingredients to a fine paste in a blender with water as needed and set it aside.

Heat a pan with oil and do the tempering with the given ingredients,add in the sliced onion and curry leaves till transparent.Once the onion becomes transparent add in the ground paste,cook it till the raw smell goes off.

Then goes in the chopped tomaotes,cook it until mushy.Now add the cubed potatoes,coriander powder,turmeric powder and salt.Give it a mix.

Add around 11/2- 2 cups of water,cover it with lid and cook it for a whistle in a medium flame.

Once the pressure subsides,remove the lid and add the coconut milk and cook it for one boil.Finally sprinkle the chopped coriander leaves and put off the fire.

Potato Kurma is ready.

Enjoy.............................................................

• The amount of chillies given is for slightly spicier version so adjust accordingly.
• Do not cook it more than for a whistle otherwise the potatoes get over cooked.
• Here I used the store bought coconut milk,if you are making it at home for 1/2 cup of coconut add 1/4 cup of water and grind it to a fine paste and strain it.

This recipe is off to Tamizhar Samayal Tuesday and Dish it out -Tomato and Garlic Event.

Check out the fellow bloggers participating in Blogging Marathon #35.

Posted in: Blogging Marathon,Gravy/Side dish,Tamilar Samayal Tuesday