Potato Theeyal – Potato curry with shallots

By Najeeb P A

This is an Onam Speciality Item in Central Kerala. Deliciously spiced and seasoned gravy made with shallots and coconut! If you have potatoes and need a quick gravy for rice, this is a great recipe. We also love this Potato dish with chapatti.

This was a popular entry in the Onam Recipe Conest 2013.

Potato Theeyal – Potato curry with shallots

Ingredients:

• 1 cup grated coconut
• ½ tsp cumin seeds
• 4 shallots (Whole)
• ½ cup shallots (Halved)
• 4 Potatoes, cut into medium-sized pieces
• 5 green chillies, cut into small pieces
• 2 ½ Tbsp fresh ginger, minced
• 8 large cloves garlic / 3 Tbsp, chopped finely
• 2 ½ Tbsp Coriander powder
• 1 Tbsp Chilli powder
• ½ Tbsp Turmeric powder
• 1 Medium-sized Tomato, cut into small pieces
• 1 Large or 2 Medium sized Onions, sliced
• 3 Tbsp Refined oil
• 2 Tbsp Coconut oil
• ¼ tsp Garam Masala Powder
• Curry leaves
• Salt – as required

Method:

• Dry roast the grated coconut, cumin seeds and whole shallots to a golden colour, stirring constantly to prevent it from burning.
• Blend/Grind this to a fine paste, adding just a small amount of water if needed. See notes.
• Pour refined oil into a pan. When the oil is hot, add sliced onions and fry till light brown.
• Also add green chillies, ginger, garlic a little water and saute well.
• When nicely sauteed, add the coriander powder, chilli powder and turmeric powder.
• Stir and cook till aromatic, light brown in colour and the spices are cooked (careful not to burn the spices).
• Add tomatoes and mix well. Allow the tomatoes to get cooked and reduce a little.
• Next, add the halved shallots and 1 ½ cups – 2 1/2 cups water and bring to a boil. Add water according to amount of gravy preferred.
• After simmering a few minutes, add the potatoes and salt to taste.
• Allow the potatoes to cook well. (Cook covered on medium heat).
• Now add the fried, ground coconut paste and bring back to a gentle simmer briefly.
• Add the coconut oil on top and garnish with curry leaves.
• Check for salt. The ‘Potato Theeyal’ should be thick and creamy.
• Serve Hot with Rice for a very Tasty Sadya!

Notes:

• When grinding the roasted coconut, as little water as possible.  This will give the paste dark copper colour and enhance the colour of the curry. If you add more water, as I have done for the video, it emulsifies the paste and becomes lighter in colour. No change to the final taste, just the colour, so you might like to keep this in mind.

Potato Theeyal – Potato curry with shallots 

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