Potato kootu curry is NOT one of the most popular kootu curry for onam sadya. In most homes, kootu curry is made of either raw banana or yam or black chana/kadala. The preparation of these kootu curry will also be very similar to any other preparation using coconut and jeera paste. However, I stick to this kootu curry when it comes to sadya/feasts since that would be a different taste from the other dishes. This is a preparation style of southern most Kerala bordering Nagercoil. My mom introduced this dish to one of our sadyas back in our school days and ever since I have loved this side dish.
I was thinking it will go well only for a rice combo plate. But last time I made it, we had this curry with poori and we liked it quite good. This is a very simple dish and gets ready in no time. Try this for your onam sadya this time and enjoy the difference 🙂
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Potato – 1 no. medium sized, cubed
Onion – 1/2 of a medium sized, cubed
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Cloves – 3 nos
Cinnamon – 1/2 inch piece
Cardamom – 1 no
Coconut milk – 3 tbsp
Curry leaves – 2 sprigs
Coconut oil – 1.5 tbsp
Mustard seeds – 1/4 tsp
Dry red chilli – 1 no
Salt – to taste(approx. 1/2 tsp)
1. Take some water(little over 1 cup) in a pan. Put cubed potatoes, cubed onions, red chilli powder, turmeric powder, cloves, cardamom, cinnamon, half of curry leaves and salt in it.
2. Let it boil. Cook covered in medium flame till the potatoes cook through. Add water if needed.
3. Reduce the flame and put coconut milk and give a good stir. Cook for 3-4 mins and remove from stove.
4. In a pan, heat coconut oil. Put mustard seeds and once it splutters, add broken dry red chilli and remaining curry leaves. Saute till dry red chillies turn slightly brown.
5. Pour this onto the potato gravy kept aside and give a good mix.