January 19, 2016

Thengai Paal Kuzhambu (Mashed Potatoes in Spicy Coconut Milk)

A typical, traditional Tirunelveli side dish for Dosa, idli, Idiyappam and Aapam. Really I wonder, how I missed to collect this recipe from my friend when we were together for nearly 20 years. After she shifted from my place, I visited her last month and she made this for dinner. I was simply carried away by the flavour and taste of this tasty side dish. As soon as I returned back to my place, I made this at home and now it has become a super hit side dish for my family members...


Pre time: 15 mins
Cooking time:10 mins
Serves: 4

Ingredients for making Thengai Paal Kuzhambu (Mashed Potatoes in Spicy Coconut Milk):

Potatoes boiled to soft 2
Chopped onion from 2 onions
Coconut milk 4 cups (Taken from a normal size coconut)
If you are using coconut milk powder take 4 tb spoons of powder and mix with 600 ml of water.
Corainder seeds 2 tea spoons
Red chillies 6
Curry leaves
Oil 3 tea spoons
Besan flour 2 tea spoons

How to make Thengai Paal Kuzhambu (Mashed Potatoes in Spicy Coconut Milk)?

Remove the skin of the potatoes and mash them well.
Heat a pan with oil and fry the chopped onions till they become light brown.
Now add the curry leaves and potatoes and stir for few seconds.
Allow them to get cooked for 2 minutes and switch off the stove.

In a blender or mixie jar grind the coriander seeds and red chillies to powder.
Add water if necessary.
Now add the potato stuff, ground paste to the coconut milk and mix well.
Keep it on the stove.
Let the flame be in medium mode.
Mix the besan flour or corn flour in half cup of water and add to the coconut milk.

Let them get boiled till the gravy thickens.
It should not be over boiled. Keep stirring and when you feel that it is getting thickens switch off the stove.
Add necessary salt and mix well.