Tomato–Onion–Potato Curry

 

My mom always prefers chapati for dinner, so I keep experimenting with different accompaniments. Sometimes it’s a masala-rich gravy with lentils or vegetables, and at times it’s a simple dal with mild seasoning. But her true comfort food is always a simple dish made with just a few ingredients.

Yesterday, I prepared a tomato–onion–potato curry. This curry is almost like the usual onion–tomato thokku, but in this version I skipped garlic entirely. Since she wanted an accompaniment without ginger or garlic paste, I spiced it up using kulambu milagai thool. The powder, being an amalgamation of various spices, really elevated the flavour of the dish. You can even replace it with sambar powder if you prefer.

You can also prepare this curry without potato, though I felt it added a slight crunch and gave the dish more volume. Adjust the amount of spice powder based on your heat tolerance.

 

INGREDIENTS :

 

ONIONS- 3 NOS

TOMATOES- 3 NOS

POTATO (Medium)- 1

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

OIL- 4-5 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 2 SPRIGS

KULAMBU MILAGAI POWDER- 2 1/2 TSP

 

PROCEDURE : 

 

1. In a pan heat oil and splutter cumin seeds.Then add chopped onions,salt,curry leaves and saute till it turns translucent.

 

2.Now add in the peeled,chopped potato pieces,salt and fry along with onions after adding turmeric powder.

 

3.Over this add quarter cup of boiling water and close the lid.Hot water is used to soften the potoes so that it blends well with the curry.

 

 4. Now add chopped tomatoes and saute till it turns mushy.

 

5. Now add the kulambu milagai powder and simmer in mild heat for a minute after closing the lid.

 

6. Switch off and garnish with chopped coriander leaves.