Name: IDLI SENAGAPINDI KOORA - spicy potato gravy with idli recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Large size potato - 1; Fresh green peas (optional) - 2 sp; Big onion - 1; Besan (senagapindi) - 4 sp; curry leaves; For grinding the masala:; Garlic - 4 pods; Lavanga cloves - 4; Cinnamon (chakka) - 1 small piece; Red chillies - 2 or 3 as per taste

ABOUT IDLI SENAGAPINDI KOORA - spicy potato gravy with idli RECIPE

Made with freshly ground spices, chickpea flour and potatoes, an excellent side dish with Idlis. In my mother's place, it is a speciality dish for Bhogi festival which falls a day before Makara Sankranti.

Ingredients Serving: 4

Large size potato - 1
Fresh green peas (optional) - 2 sp
Big onion - 1
Besan (senagapindi) - 4 sp
curry leaves
For grinding the masala:
Garlic - 4 pods
Lavanga cloves - 4
Cinnamon (chakka) - 1 small piece
Red chillies - 2 or 3 as per taste

Instructions

Cut potatoes into small cuboids something like 2cm * 0.5 cm * 0.5 cm. Boil it along with peas till soft. Drain the water and keep aside.
In a nonstick cooking pot, add 1 tsp oil. Roast the masala ingredients - garlic, cinnamon, red chillies and cloves. After it cools, grind it in a mixer.
In the same cooking pot, add 4 sp of oil. Make seasoning of mustard, jeera, udat dal, red chilly and curry leaves. After it is done, add the ground masala and coursely chopped onion, 2 tsp salt and cook for a while.
Add the drained potato-pea portion and sauté for 5 minutes. Add besan flour and sauté for another 5 minutes.
Add required amount of water around 3 - 4 glasses and stir occasionally to avoid lumps. Bring to a boil. Serve hot with Idlis.

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