Ingredients: grams Baby Potatoes - halved, cup Pearl onions (Sambar Onions), Tomato - finely chopped, Green Chillies - slit, inch Ginger - chopped, cloves Garlic - chopped, teaspoon Coriander Powder (Dhania), tablespoon Red Chilli powder, teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, sprig Curry leaves, cup Pearl onions (Sambar Onions), cup Fresh coconut - grated, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Peppercorns - crushed, Oil - for cooking, - to taste, Vegetarian diet
Instructions: To begin making the Potato Theeyal Recipe (Potatoes in shallots and roasted coconut Recipe) by dry roasting the onion, coconut and cumin seeds on a medium pan till it is nice and brown. Once done let it cool down and then blend it using a hand blender into a fine paste.Pressure cook the baby potatoes with the skin in a pressure cooker with 1 cup water till it is half done, leave it for about 3 whistles. Once done release the pressure naturally by take it away from the heat. Drain all the water and wash the potatoes under cold water, so once it cools down, it will be easy to remove the skin from the potato.In another pan heat oil, add curry leaves,let the leaves splutter for few seconds and add pearl onion, ginger, garlic, green chili and sauté till it is golden brown. Then add the tomato and sauté till it is cooked and the raw smell goes away.Stir in coriander powder, red chilli powder, turmeric powder, garam masala powder, curry leaves and the coconut paste and fry till the aroma comes out. You can add water if you feel if it is too thick. Let it cook for 2 minutes.Finally, add the boiled baby potatoes, season it according to your taste. Simmer for 3 to 4 more minutes.Serve Potato Theeyal Recipe along with Whole Wheat Lachha Paratha and Palak Raita for an everyday meal with family.