Potato Peas Kuruma

Ingredients

1. Potato – 1 Medium Size
2. Peas – 50 g
3. Big Onion – 1 small size
4. Tomato – 1 Medium size
5. Coriander powder –2 tsp
6. Turmeric powder – ¼ tsp
7. Salt – To taste
8. Oil - 3 tsp

To grind:

1. Coconut  - 3 tsp
2. Pottu Kadalai – 1 tsp
3. Cashew nut – 4
4. Fennel Seeds – ½  tsp
5. Cumin Seeds – ¼ tsp
6. Green Chilli – 3

 For Seasoning:

1. Cinnamon Stick – 1
2. Clove – 2
3. Bay Leaf – 1
4. Fennel Seeds crushed – ¼ tsp
5. Curry leaves - 5 

Before you cook:

1. Cut the potato into medium size. Finely chop the onion and tomato.
2. Grind the coconut, pottu kadalai, Cashew nut, fennel seeds, cumin seeds and green chilli with little bit water. The paste should be thick.
3. Half cook the potato and peas with little bit salt. 

Preparation:

1. In pan, heat oil. Add cinnamon stick, cloves, bay leaf, fennel seeds and curry leaves one by one. Let this spices slightly turn into golden brown.
2. Add ginger garlic paste and sauté it for 20 seconds. When you do this keep the flame in low otherwise it will turn black quickly which will spoil the taste of the recipe.
3. Add onion and fry till it becomes transparent. Add pinch of salt to cook it faster.
4. Now add the tomato and cook till it becomes mashed well.
5. Keep the flame in medium. Add the ground coconut masala and turmeric powder and stir it regularly without getting the masala stick onto the pan. This process will take 5 to 10 minutes. Cook this masala until the raw smell goes away. If you do this perfectly, this recipe will be tastier.
6. Now add 1 ½ cup of water and stir it well. If it is too thick, add little more water. Let it to boil for 5 minutes.
7. As we have already cooked the potato and peas, add it at last. Let it cook for 2 to 3 minutes.
8. Finally garnish with coriander leaves. Take it out from the stove.
9. This recipe will go very well with Idly, Dosa, Chappati and white rice.