If there was one curry that I hated during my growing years, then it had to be this Potato and onion curry. Alugadde irulli palya as we call it in Kannada. I really am not sure why I hated this curry so much. As this curry was a favorite with the rest of the family, this curry along with pooris, made a regular appearance on the dining table. And the moment I would see it, I would wrinkle my nose and make extremely sorry faces. I would complain incessantly and ask my mother to make the green Sagu. There were times that my poor mom made green sagu just for me. My dislike for this curry soon became a family joke. There were times when some of my relatives joked about it as well. They just couldn't understand how anybody could dislike the ubiquitous alugadde irulli palya.
I am not sure when or how I took a liking to this curry. But whenever and however it was, I had become a convert. When I say convert, I don't mean that I like this curry with just about anything. Yes I do like this dish with Pooris and dosas. But I don't like this rava idlies. Which again S finds it very weird.
Like my mother, even I make the potato and onion curry with pooris and yes with dosas as well. But whenever I make it with pooris, I also make the mint coconut chutney. The combination of the deep fried bread along with the humble potato curry and this aromatic chutney is just irresistible. I feel that this flavor packed dip, ups the taste quotient of any dish by a few notches.
Back in India, this combo meal is typically served for breakfast. But we have it at just about any time of the day. Personally, I love to have pooris with alugadde irulli palya and Pudina chutney for a hearty brunch.
I have not given the recipe for Puri because it has already been blogged before. In case you are looking for the recipe, you can check this post.
Onion and potato curry recipe:
Preparation time: 20min
Cooking time: 10min
Mustard seeds- 1 tsp
Chana dal or bengal gram- 1-1/2 tsp
Urad dal or black gram- 1-1/2 tsp
Curry leaves- 1 sprig
Asafetida- a large pinch
Onion- 1 med, finely chopped
Green chili- 1 or 2, chopped fine.
Salt to taste
Potatoes- 4 med, boiled peeled and coarsely mashed.
Coriander leaves to garnish
- Heat oil in a wok and add the mustard seeds. Once they crackle, add the Chana dal and urad dal and fry till they are brown.
- Add the curry leaves and asafetida and fry for a few seconds. Stir in the chopped onions and fry till they turn transcluscent.
- Add the turmeric, green chilies and salt and fry for a few seconds more. Add the mashed potatoes and mix well.
- Garnish with coriander leaves and serve with Pooris or dosa.
Mint coriander chutney Recipe:
Preparation time: 5min
Cooking time: nil
Makes- 1 cup
Mint leaves- 1/3 cup, tightly packed
Green chilies- 2, chopped
Roasted gram- 2tbsp
Freshly grated Coconut- 1/2 cup, packed
Ginger- 1cm piece
Tamarind- 1cm piece
Salt to taste
For the seasoning
Mustard seeds- 1tsp
Urad dal- 1tsp
Asafetida- a pinch
Curry leaves- 5-6
- Heat a tspn of oil and fry the mint leaves and green chilies for a min and keep aside.
- Add the roasted gram to the same pan and fry till it turns brown and keep aside and let it cool completely
- In a blender jar, combine the fried ingredients along with the coconut, ginger, tamarind, jaggery, and salt. Add about quarter to half cup of water and blend till smooth.
- For the seasoning, heat 2tspns of oil in a pan and add the mustard seeds, once they pop, add the urad dal and fry till it turns brown.
- Add the curry leaves and asafetida and fry till the curry leaves turns crisp.
- Add the seasoning to the prepared chutney and serve immediately.