Ingredients (Serves 3 )
- Potato 3 small, cubed
- Onion - 1 medium-small, thinly sliced
- Ginger - 1/2 inch, thinly sliced
- Green chillies - 3, slit
- Medium-thick coconut milk - 1/2 - 3/4 cup
- Thick coconut milk - 1/4 cup
- Whole spices - Pepper corns - 5 - 6, Cardamom - 2, cloves - 3
- Curry leaves - 1 sprig
- Salt - to taste
- Coconut oil - 3 - 4 tsp
Method
Heat 2 - 3 tsp coconut oil in a pressure cooker. Add the whole spices. Saute until fragrant. Add thinly sliced onions, ginger, green chillies and a few curry leaves. Saute until onion becomes transparent. Add cubed potatoes, 1 cup water and enough salt. Cover with the lid and pressure cook for 2 whistles. Open the cooker and add medium-thick coconut milk and a few curry leaves. Cook on medium-low heat for 5 -6 minutes while mashing the potatoes slightly with the back of a spoon. Add 1/4 cup thick coconut milk, few curry leaves and 1 tsp coconut oil, for an extra taste. Remove from fire. This curry tends to thicken over time. It goes really well with appam/kallappam, idiyappam or even chapatis.
Tips
1. You can season it with 1/4 tsp mustard seeds, 2 dry red chilies and few curry leaves. Avoid adding whole garam masala if you want.
