Aluvi Riha

Here’s a really simple potato curry that you can whip up in a jiffy. It’s not a dry curry but some might find ours to be on the dry side; if that’s you add a little bit more water and adjust salt.

Serves: 2-3

Ingredients:

• 500 grams potatoes
• 1 large onion
• 3 small tomatoes
• 6 dried red chillies
• 4 tsp. coriander seeds
• 2/3 tsp. fennel seeds
• ½ tsp. cumin seeds
• ½ tsp. black peppercorns
• ½ tsp. turmeric
• 1 large garlic clove
• 1 inch thin slice of ginger
• 1 tbsp. oil
• 10 curry leaves
• 6 inch piece of raanbaa
• 3 cardamom pods
• 3 inch piece of cinnamon
• ½ cup sliced valhomas
• 1 ½ cups coconut milk
• ½ tsp. salt

Instructions:

1. Wash, peel and cut the potatoes. We actually just cut every potato into four parts and that gave us cubes of approximately 1 and ½ inches.
2. Slice the onion thinly.
3. Wash and quarter the tomatoes.
4. Heat a pan and to it add the dried chillies, coriander, fennel, cumin and peppercorns.
5. Stir and cook until the coriander seeds take on a golden brown colour and the peppercorns sizzle and pop.
6. Remove from the pan and set aside so that it can cool down a bit.
7. When the mixture has cooled down transfer it to your grinder and add the turmeric, garlic, ginger and 5 tbsp. of water. Grind everything together until you get a smooth paste.
8. Heat the oil in a pot.
9. Once it’s heated, add sliced onions, curry leaves, raanbaa, cardamom and cinnamon.
10. Cook until the onions soften and start taking on a brownish tint.
11. Add the spice paste you prepared before and mix it well and let it cook for around a minute.
12. Add the tomatoes, valhomas and potatoes. Give it a good stir.
13. Add the coconut milk and salt and stir to mix everything well.
14. Bring the mixture to a boil.
15. Then turn the heat low and let it simmer until the potatoes are cooked. You can check this with a fork. If it goes through easily they are good.