25 July, 2020
POTATO/ALOO CHUTNEY/ALUGADDE CHUTNEY – VIDEO
One of the special kind of chutney which I learnt how to make when we were living in Manipal, South canara, Karnataka. This chutney + steaming hot rice and little ghee is definitely a wonderful meal any day. Other than rice it also goes very well with chapati, plain paratha, lachha paratha, dosay, poori etc.
By the way you would also like to go through the recipe of tomato chutney , fenugreek leaves chutney , curry leaves chutney , carom/ajwain leaves chutney , Ginger chutney , cabbage chutney , cucumber peel chutney here on my blog.
Very often I make this chutney. Its Suresh’s one among the favorite chutney. I have also made a video of this recipe. It is very simple and easy to make. Now let’s see the ingredients which goes into it.
Ingredients : measuring cup used – 250 ml
- Potato – 2 big
- Grated fresh coconut – 3/4 cup
- Coriander seeds – 3/4 tbsp
- Split bengal gram – 3/4 tbsp
- Cumin seeds – 1 tsp
- Whole red chilies – 10 (less hot) + 3 (hot)
- Turmeric powder – 1/4 tsp (I have put 1 tsp of raw turmeric)
- Salt – 1/2 tbsp + 1 tsp
- Tamarind juice – 1 tbsp
- Water – 1/2 cup
For tempering :
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal/black gram – 1 tbsp
- Curry leaves – 2 strings
- Hing – 1/8 tsp
PROCEDURE :
- Boil, peel and mash the potatoes
- Dry roast everything, add 1/2 tbsp salt and tamarind and grind coarsely using 1/2 cup of water
- Heat oil in a pan/kadai, add mustard seeds, black gram, curry leaves and hing, stir until they turn light brown
- Now add in the ground paste and saute for a minute, then put the mashed potatoes and 1 tsp of salt, stir well while combining everything
- Remove from the heat and use as needed. Recently I served this chutney along with dates dosa/kharjura dosay
