Potato Gravy

Potato gravy is a delicious side dish for chapati and idiyappam. It is made with potato, onion, tomato and coconut milk. You can also omit coconut milk in the gravy and then reduce the green chillies to one or two.

To make a flavorful Potato Gravy, start by boiling and slightly mashing potatoes. Finely chop onions and tomatoes. In a hot kadai, heat a teaspoon of oil and sauté red chillies, a cinnamon stick, and aniseeds, then grind this mixture into a powder. In the same kadai, add more oil and fry curry leaves and chopped onions until golden, then incorporate the tomatoes, turmeric, and salt, cooking until the tomatoes are soft. Mix in the mashed potatoes, followed by the ground spice mixture and half a cup of water, bringing it to a boil. Lower the heat, add coconut milk, and simmer for a few minutes. Finally, garnish with coriander leaves before serving. Enjoy this rich and aromatic dish!

• 

  Idiyappam

  Difficulty: Easy

  This plain Idiyappam is a classic Kerala breakfast dish made with rice flour. It can also be served with coconut gratings

  Cuisine: Indian, Kerala

Potato Gravy Recipe

Potato Gravy

Recipe by S Kamala

Course: GraviesCuisine: Indian, TamilDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

20

minutes

This recipe is a delicious side dish for chapati and idiyappam. It is made with potato, onion, tomato and coconut milk.

Ingredients

• Potato – 2

• Onion – 1

• Tomato – 1

• Coconut milk – 1/2 cup

• Red Chillies – 4

• Cinnamon Stick – small pieces 2

• Aniseeds (Sombu) – 1 teaspoon

• Turmeric Powder – a pinch

• Oil – 2 tablespoon

• Curry leaves – few

• Salt – 1 teaspoon

• Coriander leaves – for garnishing

Directions

• Boil the potato and mash it slightly.
• Chop the onion and tomatoes finely.
• Put a teaspoon of oil in a kadai and when it is hot, add red chillies, cinnamon stick and aniseeds and fry for a while. Remove it.
• Cool it and powder it or grind with little water.
• Same kadai put the remaining oil and add curry leaves and chopped onion and fry nicely. Then add tomato pieces along with turmeric powder and salt. Fry till the tomatoes are mashed well.
• Now add the mashed potato and mix well.
• Add the ground chilli/cinnamon powder along with half a cup of water. Mix well and bring to boil.
• Reduce the heat and add coconut milk and stir well. Keep it in low flame for three to four minutes. Remove it.
• Garnish with coriander leaves.

Notes

• You can also omit coconut milk in the gravy and then reduce the green chillies to one or two.