bonellilou

          Everytime, I made raitha/thayir pachadi, it was mostly cucumber or onion or tomato raitha or a combination of all these vegetables together. I have even made raitha with zucchini and pumpkin, but this is the first time I made this raitha with potatoes. Once the potatoes are boiled and peeled, the raitha can be put together in no time and can be served as a side to parathas, rotis, briyanis or pilafs..

Need To Have

• Boiled, Peeled And Diced Potatoes - 1 cup
• Yogurt/Curd - 1 cup
• Grated Ginger - 1 teaspoon
• Chopped Coriander - 1 tablespoon
• Green Chilly - 1, chopped finely
• Roasted Cumin Powder - 1/4 teaspoon
• Salt to taste
• Red Chilly Powder, Roasted Cumin Powder and Chopped Coriander to Garnish

Method


          Take the potatoes, ginger, green chilly and coriander, add the yogurt/curd, roasted cumin powder and salt and mix everything together. Garnish with red chilly powder, roasted cumin powder and chopped coriander and serve.


Note
The raitha can be served chilled or at room temperature.

          Poori Urulaikizhangu, whenever I make pooris ( which is not often ), this is the side dish that I make with it. Though we can serve pooris with chana masala and kurmas, in my house this is a favorite. This is an easy dish, the flavors are very simple and there is not much oil or cream or coconut in this dish, so it's light and delicious with the deep fried pooris..

Need To Have

• Mashed Potatoes - 2 cups
• Onions - 2 medium, sliced
• Chana Dal/Bengal Gram - 1 tablespoon
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Ginger - 1" piece, grated
• Green Chilly - 2 or 3, depending on the spiciness
• Turmeric Powder - 1/2 teaspoon
• Curry Leaves - 10 to 15
• Chopped Coriander Leaves - 2 tablespoon
• Salt to taste

Method


          Boil, peel and coarsely mash the potatoes and keep. Heat some oil, add chana dal and mustard seeds, when it starts spluttering, add the asafoetida, ginger and curry leaves followed by the onions and saute it till it turns pink.


          Then add the potatoes, and mix, then add the turmeric powder, about 2 cups of water and salt. Bring it to a boil, reduce the heat and simmer for about 5 to 7 minutes. Finally add the chopped coriander leaves and switch off..


Note
You can add a handful of fresh or frozen green peas to the curry.
The consistency should neither be very thick or very thin.
Once you add the potatoes, slightly mash it with the back of the laddle.
Onions give the taste to the dish, so don't leave it out.
You can add 1 or 2 teaspoons of besan flour/kadalai maavu, mixed with water, this makes the curry thick, but I usually don't add it, mashing the potatoes makes the curry thick.

          Parwal/Potol/Pointed Gourd, we don't use it much in South Indian cooking, but I have seen it widely used in North Indian curries. I have already made Potol Posto, a Bengali dish with this vegetable, this is the second curry that I made with it. I have added some potatoes along with parwal and cooked them in a fresh masala paste, this curry would go very well as a side dish for rotis, naans and pilafs..

Need To Have

• Parwals/Pointed Gourds - 8, peeled and sliced
• Baby Potatoes - 15, peeled and diced
• Tomato - 1, chopped
• Cloves - 3
• Garam Masala - 1 teaspoon
• Curd/Yogurt - 1 tablespoon
• Chopped Coriander - 1 tablespoon
• Salt to taste

To Grind

• Onion - 1 medium
• Garlic - 3 cloves
• Ginger - 1" piece
• Coriander Seeds - 1 tablespoon
• Fenugreek Seeds - 1/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Cashews - 4
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon

Method


          Peel and dice the parwal, heat some oil, add the pieces and saute them for about 5 to 7 minutes till you start getting some brown spots.


          Then add the diced potatoes and saute for another 5 to 7 minutes till the potatoes turn golden.


          Grind together all the ingredients given under 'to grind' into a fine paste.


          Heat some oil in a pressure pan, add the cloves, once it starts sizzling, add the tomatoes and saute for 2 minutes, then add the paste and saute for 5 to 7 minutes, till the raw smell goes away.


          Then add the garam masala and curd and saute till the curd is well mixed, now add the sauteed vegetables.


          Add about 11/2 cup of water and salt, close the lid of the pressure pan, cook till one whistle, then reduce the heat and cook for another 4 to 5 minutes and switch off. When the pressure is fully gone, open the lid and add the chopped coriander, mix and serve.


Note
While sauteing the masala paste, if it sticks to the pan, add a little water and keep sauteing till the raw smell goes away.
If you can't find parwal, we can use other vegetables like beans, tindora, eggplant or just even with the potatoes only.
Can do the cooking in a regular pan too, just cover and cook.