Thuvarai potato Curry - kandi ginjala potato curry - Fresh Pigeon Pea potato Curry

 Fresh Pigeon Pea is a raw Toor dal, we Get it during Winters. it has Enormous health Benefits. it can also be added to soup or salads. it Goes well with Potato too. Today we will see the preparation of Thuvarai urulai curry. It tastes Great with steamed Rice,Chapathi & Roti's.

Thuvarai Potato Curry

 Prep Time :  10  min.  

Cook Time : 20  minutes.

Recipe Category: Curry 

Recipe Cusine  Indian

Serves :4 

Ingredients

Potato - 2 (Medium Size).
Thuvarai/Pigeon Pea - 1/2 Cup.
Turmeric Powder - 1/4 tsp.

To Grind

Coconut - 1/4 cup.
Cumin seeds - 1/4 tsp.
Fennel seeds - 1/4 tsp.
Coriander seeds - 1/2 tsp.
Garlic - 3.
Pearl onion - 3.
salt - as Needed. 
Red chillies - 3.

To Temper

Mustard seeds - 1/2 tsp.
Hing - a Generous Pinch. 
oil - to fry.

Preparation

1. Pressure Cook the potatoes with needed water for 2 - 3 whistles.

2. Steam cook the Thuvarai for 10 minutes or add needed water  & boil it for 10 minutes till soft.

(i have steam cooked the thuvarai, when i cooked normal rice, by keeping it in a small bowl upon rice vessel. In another small container added potato with needed water & boiled it.so i cooked rice,potato & thuvarai in same cooker to gether). 

3. Cube the Potatoes. 

4. Grind everything Gciven in 'To Grind' Column into a little coarse Paste.

.

Method

1. Heat the oil, add mustard seeds.When it splutters, add curry leaves, hing. Add Cooked thuvarai saute for a Minute.

2. Then add Cubed Potato. Saute for a Minute.

3. Add turmeric Powder.Add Ground Masala. Add 3 tbsp of water.

4. Cook in a Medium low flame for 5 minutes. Stir now & then. Till it combines & mixture is completely dry. Serve hot with hot Rice or chapathi or Roti.