Potato- Shallots gravy is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy. I got to know this recipe from my perima. This is her MIL’s recipe. When I went to my place my mom made this recipe and I loved it. Then I couldn’t resist myself eating it once. I bet this will be one of the best gravies to be eaten with rice. It goes well with Vadam/ Papad.
Potato – 3
Shallots – 1 handful
Tomatoes – 2
Green chilli – 2
Tamarind – lemon size
Turmeric powder – A pinch
Jaggery – small piece
Salt – To taste
Gingelley oil – 1 tbsp
Mustard seeds – 1 tsp
Coriander seeds – 1 tbsp
Channa dhal – 1 tsp
Urad dhal – 1tsp
Coconut – 1/2
Red chilli – 4
Shallots – few
Curry leaves – few
- Soak the shallots in water for 6 hours. Next day peel the skin and chop them.
- Pressure cook the potatoes and tamarind.
- Cut the potatoes into big cubes. Extract juice from tamarind.
- To the extracted tamarind juice add turmeric powder, salt and jaggery.
- In a kadai, add a tsp of oil and saute the ingredients for grinding. Saute until they turn golden brown in colour. Allow it to cool and grind it to a smooth paste with little quanity of water.
- In a kadai, add gingelly oil and splutter mustard seeds. Add the shallots and saute until they become glassy. Keep a small portion of the shallots for grinding.
- Add the tamarind juice and allow it to boil.
- When they start to boil, add the ground paste and cook for some more time.
- Chop the tomatoes and mix it with the gravy. Let it cook for sometime.
- Finally add the cooked potatoes and cook in medium flame for five more minutes.
- Garnish with coriander and serve with roti or rice.