Kongunadu, the areas around Coimbatore and Erode is a fertile region . Every house in the village have their own garden and the people are passionate about growing their own fruits and vegetables . In the Kongunadu Cuisine lots of coconut and tomatoes are used as they are widely grown in these areas. Ofcourse the taste of tomatoes grown there cannot be matched with the ones available in cities. The masalas are mildly spicy, tangy and tasty . Their dishes can be made quickly with simple ingredients in your pantry with very less effort. Potatoes are cooked in a tangy tomato-onion gravy . The Urulai Kurma , is a refreshing side dish for puris , rotis and dosas. You can make this side dish within minutes. A must try recipe !!!
Kongunadu Urulai Kurma ( Curried Potatoes from Kongunadu ) :
Preparation time : 5 minutes
Cooking time: 15 minutes
Serves : 4
1 cup = 250 mlSpecial equipment/vessel : Kadai or wide pan, mixer
2 large potatoes ( boiled and cubed)
3 large tomatoes ( pureed, raw)
1 large onion ( finely chopped)
1/2 “ ginger( grated)
4 -5 garlic pods ( grated)
1/4 teaspoon turmeric powder
1 tablespoon ghee or oil
salt to taste
To roast and grind :
2 teaspoon roasted gram/pottukadalai
4 dry red chillies ( adjust according to heat)
1/2 teaspoon fennel seeds
1 teaspoon jeera/cumin seeds
1/2 teaspoon peppercorns
1” cinnamon stick
1 bay leaf
1/2 cup fresh coconut ( chopped)
Finely chopped mint/pudina or cilantro
1.In a small pan, lightly dry roast all the ingredients given under ‘to roast and grind’ till they turn fragrant.
Tip: Do not roast the fresh coconut.2. Grind it to a fine paste by adding 1/4 cup water.
3. Heat a wide pan or kadai with ghee.
4. Add the grated ginger and garlic.
Note: You can also use ready made ginger garlic paste ( 1 teaspoon)
5. When they turn lightly brown, add the chopped onions , little salt and keep stirring over low flame for one minute or till the time the onions turn glossy.
6. Now add the tomato puree ,turmeric and simmer the mixture for 3-4 minutes allowing the tomatoes to cook.
7. Add a cup of water , ground masala and the cubed potatoes.
8. Simmer over low/medium flame for another 5-7 minutes and switch off.
9. Garnish with chopped mint or cilantro and serve hot.
I served the Kongunadu Urulai Kurma with Puris and they were such a perfect match.
If you are looking for other interesting side dishes, you can try these recipes also- Chettinad Vengaya Kosu, Kongunadu Thakkali Kurma , Kara Chutney.