Monday, August 21, 2006

Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry)


5 Potato(cut into cubes)
1cup Mutter(soaked for atleast 8 hour)
1 LargeOnion
1 Large Tomato
1tsp Fennel seeds
1tbsp Coriander powder
1/2tbsp Chilli powder
Salt for taste
Coriander leaves for garnish


1. First cook the mutter in a pressure pan till 1 whistle.

2. Heat the oil in a kadai & splutter the fennel seeds.Then, add the onion & fry till golden brown.

3. Now,add the tomato & cook till the oil comes seperate.

4. Add the potato & salt & cook for 15 minutes.Now,drain the mutter & put into the potato & add the coriander powder & chilli powder & cook for another 10 minutes.

5. Garnish it with coriander leaves.This is a sidedish for rice,curdrice & all kind of rice.

Tips: Don't over cook the mutter.It will not taste good.

No comments:

Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma