Serving: 4 |Type: Chettinad Breakfast-Side Dish
Ingredients:
| Katharikkai | -5(small) |
| Potato | -1(small) |
| Onion(Diced) | -½ cup |
| Tomato(Diced) | -1 |
| Turmeric | -pinch |
| Salt | -to taste |
| Coriander | -few |
| Chili Powder | -¼tsp |
Seasoning:
| Oil | -2tbsp |
| Mustard | -1tsp |
| Urad Dhal | -½tsp |
| Sombu | -½tsp |
| Cumin | -½tsp |
| Fenugreek | -¼tsp |
| Red chili | -1 |
| Curry Leaves | -few |
Grinding:
| Grated Coconut | -3tbsp |
| Red Chili | -6 to 8 |
| Sombu | -1tsp |
| Cumin | -1tsp |
| Fried Gram Dhal | -2tbsp(optional) |
Method:
- Cut the kathirikkai and potato into dices and put it into the water (otherwise kathirikkai will get black) and keep it aside.
- Grind the above ingredients with water and keep it aside.
- Take a heavy bottom vessel, heat with oil, then add seasonings and fry without burning.
- Then add onion sauté for 1 minute then add tomato, pinch salt and turmeric until tomato get mashed.
- Now add katharikkai and potato sauté for4 to 5 minutes then add chili powder mix well.
- Now add 2 cups of water, cook until all the vegetables get soft.
- Then add the ground paste boil it for 3 minute, then turn off stove.
- Garnish with coriander leaves.
- Serve with idly or dosa.
Note:
- Instead of grinding the red chili you can add more chili powder in the gravy.
- If you add fried gram dhal it will increase the thickness of the tharakkal.
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