Potato Curry/Aloo Curry/Alugadda Koora

Bangaladumpa Allampachimirchi

Here is the simple recipe, which goes well with rice, rotis and wraps. This can also be used as masala for masala dosa. This recipe is very common in most of the South Indian homes. As it was very popular in wedding functions (atleast when I was growing up), whenever I make this dish it takes me home and to memories of attending relatives’ weddings and other functions. It also makes a perfect dish for vrats as onions and garlic were not used.

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Wash the potatoes and cut them into halves. Put the cut pieces in a vessel with a cup of water and cook in the pressure cooker according to your cooker directions. Or place cut potatoes in a pot of water and cook them on the stove until they are soft.

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Wash green chillies and coriander leaves. Wash the ginger and cut it into pieces.

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Place these three ingredients in a jar of the mixie/blender along with little salt and grind it into a paste.

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Once the cooker is cool enough to handle, take the potatoes out, peel the skin and mash the potatoes with your fingers. It need not be very soft.

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Add seasoning with one red chilli, chana dal, urad dal, mustard seeds, jeera and curry leaves.

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Add salt, turmeric, and ground ginger,chilli paste.

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Carefully stir the mixture. Keep your lid handy, as there would lot of splatter. In 30 seconds to 1 minute stir again.

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Add mashed potatoes. Stir.

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Check salt; let this cook until potatoes take the flavour of ginger, chillies, and coriander leaves. (It takes about 5 minutes)

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Potato curry is ready!

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Ingredients:

Potatoes                      – 5 big

Green chillies              – 3 to 5

Coriander                    – few stalks (according to your taste)

Ginger                         – ½ inch to 1 inch

Seasoning:

Red chillies                                        -1

Chana dal (Bengal gram dal)        – 2 tsp

Urad dal (split black gram dal)     – 1 tsp

Rai (avalu, mustard seeds)           – 1 tsp

Jeera (jeelakarra, cumin)              – 1 tsp

Curry leaves                                     – few

Method:

  • Wash the potatoes and cut them into halves.
  • Cook the potatoes until soft. Once cool, peel the skin, and mash the potatoes with the fingers. This need not be too soft.
  • Wash green chillies and coriander leaves. Wash the ginger and cut into pieces.
  • Grind these three ingredients into paste.
  • Add seasoning with one red chilli, chana dal, urad dal, mustard seeds, jeera and curry leaves.
  • Once seasoning is fried, add mashed potatoes and stir.
  • Check for salt, add if required. Cook for another 5 minutes until potatoes take the flavor of the ginger-green chillies.
  • Enjoy!
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