Kerala-Style Potato Curry for Appam and Flatbreads

Steps

1. 1

   Peel 500 g potatoes and cut them into medium-sized pieces. The pieces do not need to be perfectly uniform.

2. 2

   Heat a little cooking oil in a pan. Add the chopped small onions and sauté them briefly.

3. 3

   Add 2–3 green chilies and continue sautéing until the onion and chilies have softened.

4. 4

   Add the potato pieces, 2 teaspoons salt, and 1½ teaspoons turmeric powder. Stir well so the potatoes are coated.

5. 5

   Cook the potato mixture for approximately 6–7 minutes. The potatoes do not need to become fully cooked at this stage.

   Start 7-minute timer
6. 6

   Transfer the potato mixture to a pressure cooker. The source notes that it may also be cooked separately if the potatoes tend to stick in the cooker.

7. 7

   Add approximately 1½ glasses of water, close the pressure cooker, and cook for 3–4 whistles.

8. 8

   Allow the pressure to release completely before opening the cooker.

9. 9

   Once opened, check that the potatoes are soft. Gently crush or mash some of the potato pieces into the cooking liquid while leaving some pieces intact.

10. 10

    Add 1 teaspoon cumin powder and approximately three-quarters of a glass of thick coconut milk. Stir gently to combine.

11. 11

    Bring the curry just to a boil. Continue cooking briefly until it thickens slightly and becomes fragrant, then turn off the heat.

12. 12

    In a small pan, heat a little oil for tempering. Add mustard seeds, dried red chilies, and curry leaves.

13. 13

    Add the chopped small onion and sliced garlic. Fry until the onion and garlic turn golden and aromatic.

14. 14

    Pour the tempering over the potato curry and stir gently. Serve with appam, idiyappam, pathiri, or chapathi.