Everyone at home loves potatoes as any form, eventhough i wont cook them often..Last week, we got some fresh baby potatoes from a farm house and i couldnt stop myself making dishes out of those cute baby potatoes..Usually i make simple gravy with potatoes with tamarind extract and usual spice powder, but this time i wanted to make something different with freshly prepared masala, thats why i named this potato gravy as arachi vitta kuzhambu which means gravy prepared with grounded masala..This gravy tastes super delicious, definitely a fingerlicking gravy, we just enjoyed having this gravy with fryums and hard boiled eggs..Needless to say that this gravy tastes more delicious even after a day, serve it with rice,dosas or along with rotis, you will enjoy this tangy and delicious gravy...Sending this gravy to Harini & Jaya's
Design A Menu, a wonderful event where we have to design a menu with the ingredients given by Harini and Jaya...
Here comes my menu..
Appetiziers: Carrot & Moongdal Vadas
Main course: Potato Gravy,Carrot and capsicum Zunka,Tindora fry
Desserts:
Carrot Moongdal Kheer, Honey glazed pineapple bites
1/2kg Baby potatoes (cut as two pieces)
1no Tamarind (lemon sized)(soaked in hot water)
20nos Small onions
1no Tomato (big & chopped)
6nos Garlic cloves
1/4cup Gingelly oil or as per need
1/2tsp Mustards seeds
1/4tsp Fenugreek seeds
Few curry leaves
To roast & grind:2tbsp Coriander seeds
1tbsp Toor dal
6nos Dry red chillies
1tsp Peppercorns
1tsp Cumin seeds
1/4tsp Asafoetida powder
3tbsp Grated coconut
1tsp Poppy seeds
1no Onion (chopped roughly)
Roast all the ingredients with few drops of oil and grind as fine paste,keep aside..Squeeze the tamarind in soaked water and drain the extract..
In a pan, heat the remaining gingelly oil,fry the mustards seeds, fenugreek seeds and curryleaves, add immediately the garlic cloves fry for few minutes, add the small onions,chopped tomatoes,saute everything for few minutes..
Add the baby potatoes,saute everything again for few minutes, now add the tamarind extract,salt and grounded paste, cook in medium flame until the gravy turns thickens and the oil gets separates..Enjoy with hot rice and papads...
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