Nalini'sKitchen: Potato Assaadu/Potato Kurma

Today's visit is to Pondicherry,union territory in Southern part of India.Pondicherry is affectionately known as Pondy and its heavily influenced by French.Pondicherry is famous for its beach and Aravind Ashram.
Coming the food culture,sea foods are popular and its a mixed of French,Tamilnadu,Andhra and Kerela cuisine.
Assaadu is nothing its a kurma named as such in Pondicherry and it tastes best with roti,rice and other tiffin items like idly and dosa.Mostly assaadu is made with sea foods and meat,for vegetarian version its made with potatoes.Lets move on to the recipe......................

Basic Information

Recipe Source ~ Priya's Versatile Recipes
Preparation Time ~ 10 minutes
Cooking Time ~ 25 minutes
Serves ~ 2-3

Ingredients

Ingredient	Quantity
Potato/urulaikilangu	1 (cubed)
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&Garlic paste	2 tsp
Red chilly powder/milagai podi	1 tsp
Turmeric powder/manjal podi	1/2 tsp
Green chilly/pachamilagai	3-4
Coriander leaves/kothamalli	1 tsp(chopped)
Salt	11/2 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	3
Cinnamon/pattai	1 inch
Bay leaf	1

Grind it to a fine paste

Ingredient	Quantity
Coconut(grated)	1/4 cup
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	4

Grind to a fine powder

Ingredient	Quantity
Fennel seeds/sombhu	1/2 tsp
Cumin seeds/jeergam	1/2 tsp

Method

Grind the fennel and cumin seeds to a fine powder in a mortar and pestle,grind the coconut and cashews to a fine paste,keep it aside.
Heat the oil in a pan and do the tempering,saute the onion and green chilly till transparent.Then add the ginger&garlic paste fry it for a minute,then add the chopped tomato and cook it till mushy.

Add the cubed potato, ground powder,red chilly powder give it a mix.Cook it covered till the potato gets cooked.Finally add the ground paste,turmeric powder and salt.Allow it to boil for 5 minutes or till the raw smell goes off.Sprinkle the chopped coriander leaves.