I got this recipe from Nisha’s mother. One of our favourite dish at college. Aunty used to send extra appoms and curry so that her daughter wouldn’t starve 😀 After my marriage , as soon as I started cooking on a day to day basis I called her up for the recipe. Even after 10 years, it is one of the best in our Menu.
( Just the common things you have in your kitchen )
1.Potatoes – 3-4 nos cut into 1″ cubes
2.Onion – 1-2 nos sliced
3.green chilli – 2-3 slit into two
4.ginger – 1″ piece chopped
chilli powder – 1/2 tsp
corriander powder – 2 tsp
all spice powder/ garam masala – 2 1/2 tsp
pepper powder – 1/4 tsp
6.coconut oil – 1 tsp.
7.salt to taste
8.mustard seeds and dry chilli for tadka . 1/2 tsp all spice powder / garam masala
10.coconut milk from 1/2 coconut ( I take 2 or 3 hand fulls of coconut scrapings depending on availability ). We need it thick so add less water and squeeze thoroughly.
11. boiled egg ( as reqd) or paneer cubes.
Pressure cook all the ingredients from 1 to 7.
Three or four whistles will be enough .
After cooling add the coconut milk and boil till the gravy is thick.
Smash potatoes if you like it that way.
Do the tadka . Add a pinch of masala to it after switching off the stove.
Mix it with the curry.
Add boiled egg / softened paneer cubes . Simmer for some time.
Add 1/2 tsp raw coconut oil for the aroma .
Ready to serve.
Goes best with Appom / bread.
1. Left over mutton curry
2. 1-2 medium potatoes
3. thick coconut milk ( 1/2 cup)
4. curry leaves
5. 1 tsp coconut oil
Take one or two mutton pieces from the curry.
Cut one or two potato ( as you need ) into small pieces.
Add one cup water . Pressure cook in medium flame till 2-3 whistles.
Mix with left over curry . Bring to boil and simmer for 4-5 minutes.
Add one cup thick coconut milk. Add curry leaves and 1 tsp coconut oil .
( Chicken stew can also be made like this from left over curry . Potato not necessary. )
Goes well with bread, appom, idiappom, dosa, chappathi ….anything. Makes a good easy Sunday breakfast .