Both the ingredients of this recipe has a great history connected to India. Pepper Corns otherwise known as Milagu or Kuru Milagu in Tamil and Malayalam is a native Indian fruit mainly comes from Malabar region which is more commonly referred as Black Gold in earlier centuries. Vasco da Gama entered Indian Sub Continent through Kerala and found Pepper as a treasure equivalent to Gold and wanted to establish trading rights, though he failed initially, it was a grand success later. Rest all are history! Hold on guys you didn’t land on a history blog 😛
Potato, this root vegetable is believed to be originated from Peru or Bolivia, it was introduced to India by the Portuguese. Now this is one of the staple food of India and we are one of the largest producer of Potatoes in the world.
I heard your voice! History class over here 😀 Whoever has reached till this level, I appreciate your patience 😛
Potatoes – 4
Onion – 1
Green Chillis – 2
Curry Leaves – 1 spring
Mustard Seeds – 1/2 tsp
Oil – 2 tbsp
Coconut – 3 to 4 tbsp
Ginger – 1 inch piece
Garlic – 3 to 4 cloves
Black Pepper – 1 to 1.5 tbsp (adjust to your spice level)
Cinnamon – half inch piece
Poppy Seeds – 1 tsp
Fennel Seeds (Sombu) – 1 tbsp
Fried Gram (Pottukadalai) – 1/2 tbsp
Cardamom – 1 (Optional)
- Boil the potatoes, peel off the skin, break it to bite size chunks (not too small as it will dissolve in the gravy) and keep it aside.
- Slice the onions and slit the green chillis and keep it aside.
- In a mixie jar, add all the items mentioned under “To Grind” along with little water and make it to a very fine paste.
- In a pan, add oil once heated, add mustard seeds and allow it to splutter. Add green chillis and curry leaves and saute it nicely.
- Add sliced onions and saute it until it becomes translucent.
- Add the grounded masala paste along with half cup of water and mix well. Allow it to cook in low-medium flame for 3 to 5 minutes.
- Add potatoes along with salt and add little more water to bring the gravy to the required consistency. After adding potato, allow the gravy to cook for 5 to 10 mins until the raw smell of the masala goes off. (Make sure the gravy doesn’t gets burnt at the bottom – Add water as and when require and adjust the salt accordingly)
Gravy is ready! This gravy goes well with Idly/Dhosa/Chappathi/Appam. Give a try and register your feedback here.