Potato curry for variety rice (Urulaikilangu thokku)

This recipe goes well with any variety rice dishes. Since the variety rice will be dry this can be a best accompaniment with a semi dry consistency. I have already posted restaurant style potato masala, simple potato fry, baby potato fry.

Cooking time: 10 mins

Serving: 2

Ingredients:

Potato -1 (big, boiled in IP, manual 10 mins and NPR (red potatoes) and chopped into medium chunks)
Peas - 1/4 cup
Onion - 1/2 cup (finely chopped)
Tomato - 1/2cup (finely sliced)
Ginger garlic paste - 1 tspn
Kuzhambhu chilli powder - 1 1/4 tbsn or (coriander powder - 3tspn n red chilli powder - 2 tspn)
Turmeric - 1/4 tspn
Mustard seeds - 1/4 tspn
Uraddal - 1 tspn
Oil - 2tspn
Curry leaves - few
Coriander leaves - few (chopped)
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a kadaai. Add oil, mustard seeds, uraddal.

3. Add onions, curry leaves and saute till it becomes light golden brown. Add ginger garlic paste and saute till the raw smell goes.

4. Add tomatoes, salt, turmeric and saute till it becomes mushy.

5. Add peas. Saute for a second.

6. Add kuzhambhu chilli powder and saute for a second.

7. Add 3/4 cup of water. Close the lid and cook for 2 mins.

8. Open the lid and add the potatoes. Mix well until it becomes like a thick masala. Add coriander leaves.

9. Potato curry is ready for serving.

Notes:

You can serve this as a side dish for sambar, rasam and curd rice too.