
Coming to the recent tangy dish I made, much to Sai’s dismay, was Potato PuliKuzhambu, which translates to Potato Tamarind Gravy. Its so common in my home and is made atleast once a week. The predominant tastes are tanginess and spicyness, which is certainly not a combination for the faint of heart. This recipe can be made from a lot of different vegetables like Taro Root, Okra, Brinjal, Bitter Gourd, Potato and Karunai Kizhangu.
Though I get almost all my recipes from my mom, the person who helped me perfect this concoction was my little sister…Thanks Subbi!
Here’s the recipe:
Potato – 1/2 kg – About 8 small potatoes
Onion – 3 Medium – Sliced
Plum Tomatoes – 4 Medium – Sliced
Tamarind – A big lemon sized ball
Chilli Powder – 4 Teaspoons
Coriander Powder – 4 Teaspoons
Turmeric – A pinch
Oil – 1 Tablespoon
For Seasoning:
Curry Leaves – 6
Curry Vadagam – A small piece
Or
Mustard Seeds – 1 Teaspoon
Fenugreek Seeds – A pinch
Jeera – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Soak tamarind in 4 cups of water and extract the juice and set aside. Add oil in a saucepan and once it is hot, add the items under seasoning. Wait till they turn light brown and add onions. Fry till brown and add tomatoes and a pinch of salt. Wait till the tomatoes turn mushy. Add peeled and diced potatoes, turmeric, chilli powder and coriander powder and fry for a couple of minutes. Add tamarind water and salt. After it boils, lower the heat, cover and simmer till the potatoes are cooked. You can adjust the water according to the thickness desired. Garnish with coriander leaves and serve with hot rice, idli or dosa!