Potato Curry

Ingredients:
Potato - 250g
Big onion- 1
Green chilli - 1
Tomato - 1
Curry powder - 2 tsp.
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Ginger garlic paste - 1 tsp.
Salt to taste
Cardamom - 1
Cinnamon stick - small piece
Curry leaves - few
Pandan leaf - small piece
Maldive fish chips - 1/2 tsp.
Thin coconut milk - 2 cups
Thick coconut milk -1 cup
Water (to boil the potato) - 3 cups

For seasoning:
Vegetable oil - 1 tbsp.
Big onion - 1/2
Mustard seed - 1/2 tsp.
Curry leaves - few
Dry red chilli (broken into pieces) - 1


Method:

1. Add the potato and salt into pot and keep it on fire until potatoes are well boiled

2. Or pressure cook it up to 3 whistle.

3. Once it is done, peel the skin off.

4. Cut the potatoes in to half or quarter as you wish.

5. In a pan, add thin coconut milk together with big onion, green chilli, tomato, curry powder, red chilli powder, turmeric powder, pepper powder, salt, cardamom, cinnamon stick, curry leaves, Pandan leaf and Maldive fish chips. Keep the mixture on medium heat to boil ( It takes around 10-15 min)

6. When it is boiling, add the boiled and sliced potatoes into the gravy. Keep the pan closed and let it simmer it for 10 min.

7. Then, add the thick coconut milk into the boiling mixture and remove from the heat when just start to boil.

8. For seasoning, in a separate pan, add the oil. When it is hot enough, add the mustard seed. When mustard seeds are spluttering add the onion. When onion turns golden brown add dry red chilli pieces and curry leaves. Add this tempered mixture into Potato curry and mix it well.

Polpala Porridge / Sirru Pulay Veyr Porridge / Thengappilai Kanji (Dilect)

 

Ingredients:
Polpala - Bunch (Big)
Raw White Rice - 1 Cup
Water as needed - 4 cups for rice; 2 cups for grinding leaves
Salt to taste
Thin Coconut Milk - 2 Cups
Thick Coconut Milk - 1 Cup

Steps:
1. Wash the raw rice well

2. Add the water and salt into rice and simmer it for 30 min.

3. Select the good leafy bunch of Polpala and clean it well













4. Break the Polpala stems into 2-3 inch pieces, leave the hard stems.

5. Wash the Polpala thoroughly, using water

 

6. Drain the water well

7. Use 2 cups of water and grind the Polpala

8. Transfer into strainer and squeeze out the juice from the grinded content. Keep the juice aside.

9. Meanwhile check the rice, whether it is cooked enough. Switch off the heat.

10. Smash the rice well using a ladle

11. Add the prepared juice into rice and mix it well

12. Then add the thin coconut milk and mix it well

13. Keep the content on medium heat and bring it to boil, stir it continuously. It takes around 15-20 minutes. Adjust the salt as you desire.

14. Finally add the thick coconut milk and remove from heat when the mixture just start to boil.

15. Polpala porridge is better to serve with dates or piece of Jaggery.