Potato Sukka

Boiled potato pieces tempered in coconut oil with freshly ground coconut chilli paste. A dry potato dish cooked in south Indian style. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 11 Apr 2016 in Recipes Veg

New Update

Main Ingredients	Potatoes, Fresh coconut
Cuisine	Karnataka
Course	Main Course Vegetarian
Prep Time	16-20 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

3-4 medium potatoes, boiled, peeled and cut into cubes
1 cup scraped fresh coconut
1 teaspoon coriander seeds
2 dried red chillies + for garnishing
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 medium onion, chopped
½ teaspoon tamarind pulp
Salt to taste

Method

Grind together coconut, coriander seeds and dried red chillies with some water to a coarse paste.
Heat coconut oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion, mix and sauté till golden. Add the ground paste, mix and cook till oil separates.
Add tamarind pulp and mix well. Add potatoes and mix again. Add salt, mix and cook on low heat for 2-3 minutes.
Serve hot garnished with fried dried red chilli and a coriander spring.

#Coconut oil #Coriander seeds #Dried red chillies #Fresh coconut #Garlic #Onion #Potatoes #Salt #Tamarind pulp