Chettinad Potato Kurma

        There are several websites out there where you can pick and expand your cooking skills. But not all recipes was to my liking. So it took a while to zero in on few websites where I can refer to new recipes to try out. But today I picked a recipe from the website Veggie belly. I personally do not frequent that website, though this time a post on "Potato Kurma" caught my attention and wanted to give a try as I observed it was a chettinad recipe. It really came out well, and we had it with chapathis for friday's dinner.

Ingredients:

 Masala: Red chillies - 2 to 4 long, Cumin seeds - 1 spoon, Corriander seeds - 2 Spoon, 1 Spoon of raw rice
 Kurma: Medium sized potatoes  - 4 to 5 Nos ( peeled and chopped into even squares). keep them Immersed in water so that they do not get oxidised.
                Two medium sized onions chopped into thin one inch length pieces
                 Curry leaves
                 Coconut milk extract - 1/2 cup

Tadka:
               Oil - 1 Spoon
               Mustard seeds
               Curry leaves
               Thin sliced ( thin 1 inch length slices of onion) onions
               Red chillies
 
 Way to go:

• First we should make the masala paste and keep it ready.
• Heat oil in a kadai, and roast red chillies ( do not brown or burn them) in medium low flame. Keep aside the roasted chillies. And now add Cumin seeds, Corriander seeds, and roast them mildly and keep aside.
• Now grind the roasted chilli, Corriander, Cumin along with raw rice, with little water to make a thick masala paste. 
• You are now done with making masala.
• Now heat a spoon of oil in a kadai, roast the curry leaves slightly and add the chopped onions ( listed in Kurma section) and cook it in low flame till pink / transparent. Now add the sliced potatoes ( drain water off potatoes if you have kept them immersed in water). 
• Add quarter cup of water if needed and cook the covered in low flame for 5 mts
• Once potatoes are half cooked, add the masala prepared and cook for 2 to 3 mts.
• Now add the coconut milk extract to it, and also add a pinch of turmeric powder, and salt to taste. Mix them all well and continue to cook in low flame for another 5 mts or more in low flame till raw smell goes and all blend well.
•  Taste the Kurma and if you are satisfied with the outcome turn off the heat.

  Now for the topping, heat oil in a kadai in medium flame, and once hot add mustard seeds, red chillies, curry leaves and thin slices onions and fry them. Ensure onions are fried well and they turn brown and crispy. Now pour this on the Kurma prepared as topping. And serve them hot with Chapthis.