Tuesday, September 17, 2019

 

Potato Pirattal curry 

A dry hot curry

Ingredients;

Potato 300 Gms
Fennel seeds 1 teaspoon
Green chillies 3
Onion 1 medium
Curry leaves 10
Curry powder 3 teaspoon
Lime juice 1 tablespoon
Milk ½ cup

Method:

Skin, wash and cut potatoes into 1 inch cubes.

Dry roast fennel seeds, add 1 tablespoon oil and fry diced onions until onion is soft.

Add the curry leaves and chopped green chillies, curry powder and the potatoes and 1 cup water and bring to boil.

Cook until all the potato pieces are soft. Add the milk and simmer until all the liquid is absorbed.

Add the lime juice, stir.

Remove from fire.

Variation:


1) Potato masala curry: Omit the curry powder and add 3 more green chillies and cook to become a dry Pirattal. This can be used with thosai as masala thosai.

2) Potato white curry; Dry roast fennel seeds, add 1 tablespoon oil and fry chopped onions until soft, add potato pieces and five chopped green chillies, curry leaves and ½ cup water and cook until potato is soft. Add salt and milk and continue to cook and keep stirring. When done add lime juice and remove from fire.