21 August, 2019

ALUGADDE GOJJU/POTATO/ALOO TANGY SPICY CURRY

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