This lovely potato curry is called Kizangu in Tamil. At home we simply say Alu-puri. This is a very simple but delicious dish to make. We make this for break fast, pack it as lunch, and sometimes it ends up as a lite dinner. During the cricket season or in weddings, one can see this combination fly across the place. A very common dish to be found across South Indian homes.

Ingredients for Kizangu:

Medium Sized potatoes, 3 (cook in a pressure cooker with heavily salted water, should taste like sea water)

Onion, medium 1 (chopped lengthwise)

Tomato, finely chopped, 3

Fresh Ginger, 1 inch, finely cubed

Green chilies as required (Optional)

Add 4 Tbsp cold water and mix the following into a paste:

Besan Flour (Chick Pea Flour) 2 Tbsp (Sift)

Salt, as required

Cumin Powder, 1 tbsp

Turmeric powder, 1 tbsp

Red Chili powder, 1/2 tsp

Tempering:

3 Tbsp Oil

Black Mustard Seeds, 1 tsp

Cumin Seeds, 1 tsp

urad Dal, 1 tsp

Curry leaves, 10

Broken Red Chili, 2 pieces

1/2 inch piece cinnamon bark

Garnish:

Cilantro, finely chopped, 1 tbsp

Lemon juice or lemon wedge on the side (optional)

Method:

Peel and cube the boiled potatoes.

Heat oil in a large Dutch Oven with a fitting lid.

Add Oil and tempering ingredients.

Once spluttering stops, using a slotted spoon, remove the tempering ingredients to a tray and let cool.

To the remaining oil, add the finely sliced onions and fry well till transparent.

Add ginger and stir for a minute.

Add the potatoes and roast till lightly golden.

Remove the roasted potatoes and onions to a tray and let cool.

Add tomatoes to the Dutch oven and cook until soft.

Add the spice paste, 1 cup of filtered water and bring to a boil.

Stir often.

Return the potatoes and onions to the Oven.

Mix well.

check for salt and adjust seasonings as required.

Add one more cup water, or as required for a medium gravy.

Put the lid on, bring the flame to a low, and let simmer for 10 minutes or until the gravy is thick.

Add the tempering ingredients, cilantro, mix well.

Transfer to a serving bowl and serve immediately with piping hot pooris and a pickle of your choice.