Potato Gravy Curry

Bangala Dumpa Nillu Kura

Ingredients:

Potato 1 large
Tomatoes 3
Onion 1
Ginger 1 inch piece
Garlic 3 pods
Cumin Seeds 1 tsp
Red Chilli Powder 1 tsp
Turmeric Powder a pinch
Garam Masala 1/2 tsp (optional)
Oil 1 tbsp
Salt to taste

Method of preparation:

Halve the potato and boil in water until cooked.
Peel and mash the potatoes lightly.

Peel and crush garlic pods.
Remove skin and chop ginger roughly.
Grind ginger and garlic into smooth paste.

Cut ends, remove skins and grind onion into smooth paste.
Blend tomatoes with sufficient water into smooth paste.

Heat oil in a pan on medium-high heat, add cumin seeds, onion paste and ginger garlic paste.
When onion paste changes color, add tomato paste and few cups of water.
Bring to boil and add salt, turmeric powder, red chilli powder and garam masala (if using).
Then add mashed potato and cook covered for 5 more minutes.
Serve with dosa, poori, roti etc…

Notes: You can vary the consistency to your needs.

Idiyappam

Idiyappam.

Idiyappam is a South Indian dish that looks like steamed noodles, also called string hoppers. Rice flour is made into dough with hot water. The dough is then pressed with a muruku maker to form strings / noodles. These are then steamed to prepare idiyappam.
Makes: around 4 Servings of Idiyappam.

Ingredients:

Rice Flour 1 Cup
Grated Coconut 1 tbsp (optional)
Salt to taste
Oil 1 tsp

Method of preparation:

In a mixing bowl, add rice flour, oil and a pinch of salt.

Bring a cup of water to boil and remove from heat.
Slowly pour the hot water into the mixing bowl and mix with a spoon.
When the mixture is warm enough to handle, knead the rice flour into a soft dough.
Divide the dough into two or more portions.
Place one portion of dough into muruku maker.

Grease the idly mold with few drops of oil and sprinkle few pinches of grated coconut on each mould.
Press the muruku maker and move it in circular motions for the dough to form strings into the idly mold.
Cut the strings when the mold is full.
Repeat the same with remaining dough and fill the muruku maker with the dough.

Steam the idly mold in a closed pot of boiling water for 6 – 10 minutes.
Remove the idiyappam onto a serving plate and serve with any gravy curry like a vegetable stew or chickpeas curry or potato curry etc.
Notes: For thinner strings, use the plate with much smaller perforations, in which case the squeezing of muruku maker becomes little tough.

Suggestions: If the idiyappam is too soft, steam the idiyappam for few more minutes. If the idiyappam comes out too hard, they must have been over steamed.
Variations: You can lightly roast the rice flour if you wish.
Other Names: String Hoppers, Idiyappam, Noolappam, Noolputtu.