Рецепт Baby Potato Mor Kuzhambu
Baby Potato Mor Kuzhambu Recipe By Praveen Kumar |
Published October 7, 2016 | Potato, Sambar | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pin It Mor Kuzhambu is a very popular South Indian dish typically served with hot rice. This is a variation made with baby potatoes and is equally tasty as the original one.Note: image is for illustration purposes only and not that of the actual recipe.Ingredients: Baby Potatoes – 500 gms Asafoetida Powder – 1/2 tsp Onions – 4 to 5 Fresh Buttermilk – 400 mlFor the masala: Turmeric Powder – a big pinch Garlic – 10 cloves Ginger – 2 inch piece Coconut – 1/2 cup, grated Bengal Gram Dal – 2 tblsp Toor Dal – 2 tblsp Raw Rice – 1 tblsp Coriander Seeds – 2 tsp Green Chillies – 4For Tempering: Oil – 5 to 6 tsp Mustard Seeds – 2 tsp Curry Leaves – few Coriander Leaves – few Cumin Seeds – 2 tspMethod: 1. Soak the bengal gram, toor dal and raw rice for 60 minutes. 2. Drain well. 3. Combine them together with coriander seeds, green chillies, garlic, coconut, ginger and turmeric powder. 4. Grind them to a fine paste. 5. Peel the baby potatoes and halve them. 6. Heat oil in a pan. 7. Fry the mustard seeds for 30 seconds. 8. Add the onions, cumin seeds, curry leaves and coriander leaves. 9. Saute for a minute or two. 10. Add the baby potatoes and cook for 2 to 3 minutes. 11. Add the ground masala and stir well. 12. Add a little water and asafoetida powder. 13. Mix well and cook until the potatoes are tender. 14. Switch off the flame and add the buttermilk. 15. Stir well and place it back on low flame for 30 to 40 seconds, stirring all the time. 16. Remove and serve with hot rice.