Sri Lankan Dry Potato Curry

Potatoes are a hot favorite with Lankans. I remember Nancy, (my brothers cook) in SriLanka who used to make a variety of dishes with potato. Initially I wanted to made Deviled Potatoes, but my final choice was this Dry curry. I had bookmarked this recipe from Jyoti Nikunj Parekhs book long long back. The curry has a aromatic paste which has a long list of ingredients. Not one should be missed to get that amazing taste.

This curry got maximum votes from the family and a request for repeat has come, which proves it was appreciated.Coming to the recipe.

Dry Potato Curry
2 tbsp coriander seeds
2 tbsp poppy seeds
2 small onions
1" piece ginger
2-3 tbsp dry coconut
6 cashew-nuts
6 almonds
2 green chillies
2 tsp red chilly powder
5 cloves garlic
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp turmeric powder
1 tbsp curry powder
1/2 tsp cinnamon and cloves

For the curry
3 tb sp ghee / oil
Few curry leaves
Juice of 1 big lemon
1/2 kg potatoes, boiled
Salt to taste
Heat ghee.
Fry the ground paste.
When it lends a aroma squeeze the lemon.juice.
Mix the boiled potatoes.
Sauté for a few minutes and then add 1/2 cup water.
Simmer and cook for 10 minutes.
The recipe requires baby potatoes, but I used regular potatoes and cut them into cubes.
Recipe source: Jyoti Nikunj Parekh

Menu for the Sri Lankan  Meal
Cauliflower Frikadels
Dry Potato Curry
Idde Appung
Coconut Rice
Lankan Curry
Beet Root Salad
Pol Sambol
Sinhalese Acharu
Lankan Curry Powder

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

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