Potato Masala Kulambu

No tomato, No green chilly, No dhania powder, No garam masala..Very few ingredients and great taste.Use red potatoes preferably. Baby red potatoes are even better.

• Quarter 10 small potatoes and boil them in a pan with a bit of salt (if possible, do not use pressure cooker. It really makes a difference boiling potatoes this way..so if you have the time, avoid cooker for this curry)
• When the potatoes are soft and can be easily poked by a knife, transfer them to a bowl, peel them & set aside
• Peel about 10 garlic pods and grind it with 1 inch of ginger to a fine paste
• Grind about 5 1-inch pieces of coconut, 1/4 cup of dalia with a little water into a fine paste and set aside
• Heat the pan and add 3 tsp of oil
• When oil is hot, season it with 1 tsp of mustard seeds. Allow the seeds to splutter and then add 1 tsp of cumin seeds, 1 spring of curry leaves
• Add the ginger garlic paste and saute well without burning the spices
• Add 1 large onions chopped and saute until the onions, paste turn brown. Use medium-low flame
• Add 1/2 tsp of turmeric powder and toss in the peeled potatoes
• Saute well until the masala coats the potatoes and it will look like 'poriyal' or side dish at this point
• Mash up 1 or 2 potato pieces in the pan with the laddle to add flavor to the curry (this is optional)
• Add 1 tsp of red chilly powder and stir well
• Add the coconut-dalia paste and stir for 2 to 3 minutes
• Now add about 4 cups of water (adjust as per your desired consistency) and mix well
• Let it come to a boil  (about 5 mins) in a medium flame
• Note: Do not boil it for a long time after adding the coconut
• Serve it hot with pretty much anything. This is a versatile curry that goes equally good with rice as well as roti or idli.