Potato chick pea (konda kadalai) kuzhambu recipe

INGREDIENTS:

1. Potatoes - 200 grams
2. Soaked over night chick pea (konda kadalai) - 100 grams
3. Onion - 1
4. Tomato - 1
5. Dry chili - 10
6. Fennel seed (perunjeeragam) - 2 teaspoon (tsp)
7. Shredded coconut - 1 cup
8. Sambar powder - 1 teaspoon (tsp)
9. Turmeric powder - 1/4 teaspoon (tsp)
10. Curry leaves - 5 (optional)
11. Coriander leaves - 5 (optional)
12. Salt - to taste
13. Oil - 3 tablespoon (tbsp)

PREPARATION:

1. Clean and cut the potatoes into a 1 inch cubes.
2. Cut the onions, tomato into fine pieces.
3. In a pan dry fry the coconut, 1/3 of the cut onions, dry chili, fennel seed until the coconut turns golden brown. Cool down and grind this into a fine paste by adding water.
4. In a pan head oil now add the left onions and cook them until it turns golden brown.
5. Now add turmeric powder, now add ground paste and cook for 2 - 3 minutes.
6. Now add the chick peas mix well, add 1 cup of water, boil and cook until the chick peas are cooked.
7. Now add the cut potatoes, tomatoes, sambar powder, salt. Add water if needed and cook for 10 - 15 min.
8. Now add the curry, coriander leaves. Remove and serve.

NOTES: