Potato and mushroom cooked in a varutharacha (ingredients dry roasted and ground to paste) gravy.
1 big - Potato, cut to small cubes
8 oz - Mushroom
2 - Green chili, slit in center
1'' piece - Ginger, grated
1 big - Tomato, cut to small piece
1 tbsp - Poppy seed / khus-khus
Dry roast & grind to paste
2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 small piece - Cinnamon stick
3 - Cloves
1/2 tsp - Fennel seeds/ Perumjeerakam
1 small - Shallot, chopped
1/2 cup - Grated coconut
1 tsp - Mustard seeds
2 sprig - Curry leaves
2 big - Shallots, diced
1 ) Boil potato in enough water with ginger, green chili, tomato and salt to taste. When potato is partially cooked add mushroom and cook till potato and mushroom are well cooked. Soak poppy seeds in water for 30 minutes.
2 ) In a pan dry roast, coriander powder, red chili powder, turmeric powder, clove, cinnamon, fennel seeds, till the aroma of the spices comes out. Add coconut, shallots and dry roast till coconut is browned lightly. Cool and transfer the ingredients to a blender and dry grind. Then add poppy seeds, little water and grind to a smooth paste.
3 ) Add ground masala to cooked potato and mushroom. Add little water to make a thick gravy. Bring to a boil. Adjust salt to taste.
4 ) In a pan heat oil and pop mustard seeds. Then add curry leaves and shallots. Lightly fry the shallots till lightly browned. Pour this seasoning on the gravy. Turn off the stove and serve.
Serve with Chapati /roti.
To make Potato-Beetroot masala curry
Follow the same recipe as above. Instead of mushroom add one beetroot. Also make with just potato for potato masala curry.