Potato Masala Curry for Appam/ Idiyappam
Masala curry is a South Indian Veg curry which is an ultimate combination for Appam and idiyappam. You can also use soya chunks for preparing this curry. I prefer this to be mild spicy and hence have not added cinnamon, cloves, cardamon and elaichi. But if you like the flavour of Garam Masala you can include them while adding fennel seeds, Or you can use Garam Masala powder also. Learn how to make this tasty and spicy Potato Masala Curry which tastes very good with Apam/ Idiyappam.
- 2 medium Potato cubed
- 10 Shallots sliced
- 2 small Tomatoes cubed
- Curry leaves
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Urad Dal
- 2 tsp Coriander powder
- 1.5 tsp Chilly powder
- Coriander leaves chopped
- 1/2 cup Coconut
- 1 tsp Fennel seeds
- 1 tsp Poppy seeds
- 1/2 inch Ginger
- 5 Garlic
Heat little oil in a kadai and add all the ingredients given for masala. Roast till it becomes golden brown. Remove it separately and let it cool. Add little water and grind it to a thick paste.
In the same kadai heat remaining oil, splutter mustard seeds, urad dal, onions and curry leaves. Cook till it becomes brown.
Add potatoes and tomatoes. Sautés for 2 mins.
Add coriander powder, chilli powder and salt. Saute for 2 mins.
Add 1/2 cup water and cover and cook till the potatoes are cooked.
Now add the grinded masala paste, sufficient water and coriander leaves. Check for salt. Let it boil for 3-4 mins.
Serve with hot Appams.
Check some other Veg Curries on my blog.