Potato and Onion Karemadhu, Curry, Poriyal
5 to 6 medium size any kind of potatoes
1/4 tsp. turmeric powder
1/8 tsp. to 1/4 tsp. salt
1 tsp. vegetable oil
1/2 tsp. mustard seeds
1 onion, any type, preferably red onion
1 green chili pepper, finely chopped (more optional)
1 inch piece of ginger, finely chopped
1 sprig of curry leaves
1/2 tsp. ground red chili pepper (more optional)
1/2 tsp. besan or gram (chickpea) flour
Cut the potatoes into 4 to 8
pieces and boil them with the turmeric
powder and salt. And peel
them and set aside.
in a heavy saucepan and add the mustard
seed. When the mustard seeds pop, add onion
and stir well for a while, then add the
green chili pepper, ginger
and curry leaves.
When the onion starts wilting,
add the ground chili pepper,
a pinch of turmeric powder, and
salt to taste and stir well
Add the cooked potatoes and mash
them into coarse pieces and mix well. If the potatoes look dry, add 1 or
2 tsp, of water to bind.
After a few minutes, sprinkle
the gram flour and mix well.
Note: Diced red bell pepper can
be added with onions.
goes well with roti, chapati, parotha, and rice.
a good sandwich, too.