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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.

Heat oil 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.
           This dish goes well with roti, chapati, parotha, and rice. 
           It makes a good sandwich, too.