Potato Shallots gravy

Potato- Shallots gravy is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy.  I got to know this recipe from my perima. This is her MIL’s recipe. When I went to my place my mom made this recipe and I loved it. Then I couldn’t resist myself eating it once.  I bet this will be one of the best gravies to be eaten with rice. It goes well with Vadam/ Papad.

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INGREDIENTS

Potato – 3

Shallots – 1 handful

Tomatoes – 2

Green chilli – 2

Tamarind – lemon size

Turmeric powder – A pinch

Jaggery –  small piece

Salt – To taste

For tempering

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

To grind

Coriander seeds – 1 tbsp

Channa dhal – 1 tsp

Urad dhal –  1tsp

Coconut – 1/2

Red chilli – 4

Shallots – few

Curry leaves – few

  • Soak the shallots in water for 6 hours. Next day peel the skin and chop them.
  • Pressure cook the potatoes and tamarind.
  • Cut the potatoes into big cubes. Extract juice from tamarind.
  • To the extracted tamarind juice add turmeric powder, salt and jaggery.
  • In a kadai, add a tsp of oil and saute the ingredients for grinding. Saute until they turn golden brown in colour. Allow it to cool and grind it to a smooth paste with little quanity of water.
  • In a kadai, add gingelly oil and splutter mustard seeds. Add the shallots and saute until they become glassy. Keep a small portion of the shallots for grinding.
  • Add the tamarind juice and allow it to boil.
  • When they start to boil, add the ground paste and cook for some more time.
  • Chop the tomatoes and mix it with the gravy. Let it cook for sometime.
  • Finally add the cooked potatoes and cook in medium flame for five more minutes.
  • Garnish with coriander and serve with roti or rice.

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