Skip to main content

Potato Assaadu/Potato Kurma - Pondicherry Special


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

IngredientQuantity
Potato/urulaikilangu1 (cubed)
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)2 (medium size)
Ginger&Garlic paste2 tsp
Red chilly powder/milagai podi1 tsp
Turmeric powder/manjal podi1/2 tsp
Green chilly/pachamilagai3-4
Coriander leaves/kothamalli1 tsp(chopped)
Salt11/2 tsp
Oil1 tbs
For the tempering

IngredientQuantity
Cloves/lavangam3
Cinnamon/pattai1 inch
Bay leaf1

Grind it to a fine paste

IngredientQuantity
Coconut(grated)1/4 cup
Poppy seeds/kasakasa1/2tsp
Cashews/mundiri4
Grind to a fine powder

IngredientQuantity
Fennel seeds/sombhu1/2 tsp
Cumin seeds/jeergam1/2 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.


Serve it with rice or roti,idly,dosa.


Enjoy............................................................







Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more