Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut
A delicious recipe from Cheetinad region, Baby Potato Theeyal can be made for your everyday meals. Serve it with Lachha Paratha and a raita of your choice.
Baby Potato Theeyal Recipe (Kerala Style Potatoes In Shallots And Roasted Coconut Recipe) is a recipe that has got inspired by the authentic Chettinad style "theeyal" curry. The recipe is made with baby potatoes which are pressure cooked and simmered in with the Chettinad flavored, spicy and rich curry.
Chettinad is a type of cuisine originated from Tamil Nadu, It is one of the oldest cuisines from that state which influences the majority of people living in that part of Tamil Nadu. The cuisine uses a blend of certain spices that have been traditionally used by the people living in that region of the state. This gives the authentic flavor to each dish from Chettinad.
If you are looking for more Baby Potatoes Recipes, here are some of our favorites:
- 250 grams Baby Potatoes , halved
- 1/2 cup Pearl onions (Sambar Onions)
- 1 Tomato , finely chopped
- 5 Green Chillies , slit
- 1 inch Ginger , chopped
- 5 cloves Garlic , chopped Spice Powders
- 2 teaspoon Coriander (Dhania) Powder
- 2 tablespoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 2 sprig Curry leaves To Grind
- 1 cup Pearl onions (Sambar Onions)
- 1 cup Fresh coconut , grated
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Whole Black Peppercorns , crushed
- Coconut Oil , for cooking
- Salt , to taste
How to make Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut
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.
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