21 August, 2019

ALUGADDE GOJJU/POTATO/ALOO TANGY SPICY CURRY

Posted in : CURRY| TANGY CURRY| HULI| VEGETABLE CURRY| GOJJU| DAL| TOVVE| VEGETABLE KOOTU| SAGU on by : Divya Suresh

A very quick, simple yet very tasty recipe of an yummy accompaniment to go with rice flour rotti or any kind of dosay or steamed hot rice. And this is a kind of tangy, spicy curry/gojju prepared using few spices and the potato. This is a south canara/coastal Karnataka special recipe which I learnt long ago when we were in Manipal. They also make chutney using potato as the main ingredient along with some spices and I haven’t yet shared that recipe here on my blog though I make it very often, will definitely share soon.

You can also check some other gojju/tangy curry recipes on my blog – huggi gojju , curry leaves gojju , lemon/nimbe gojju , raisin/ona drakshi gojju , kayi ganji-gojju , menthya/methi gojju , hasi drakshi/fresh grapes gojju , Pineapple gojju , raw mango/huli mavina gojju , cucumber/southekayi hasi gojju

Ingredients :

  • Potato/aloo/alugadde – 2 medium sized
  • Grated fresh coconut – 2 to 3 tbsp
  • Green chilies – 4 (adjust)
  • Tamarind – an inch piece
  • Jaggery – 1 tsp
  • Salt to taste
  • Water as required

For tempering :

  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Hot whole red chilies – 2
  • Curry leaves – few
  • Hing – 1/8 tsp

PROCEDURE :

  • Wash well the potatoes, cut into half and cook until soft (I cook them in an open vessel)
  • Grind together coconut, green chili and tamarind into a little coarse paste using water
  • Heat oil in a pan, add in mustard seeds, broken red chilies, curry leaves and hing and allow them to splutter
  • Reduce the heat and put slightly mashed potatoes, ground paste, jaggery and salt and combine everything well
  • Now increase the heat and put 1/2 to 1 cup of water as per desired consistency, boil it for two minutes