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Nellai Potato Stirfry/Urulai Poriyal - Using Coconut and Jeera

Nellai Potato Stirfry/Urulai Poriyal

Usually Potato is loved by everyone in various versions like Fries,Kurma,StirFry, and so many...What is special in this stirfry??? Mostly we do potato stirfry with Ginger Garlic Paste or atleast with minced Garlic.But in this Nellai Potato StirFry we dont need GG Paste or Some Spicy Masala to enhance Taste.With Using Coconut and Jeera,is the magic ingredients in it.Really it makes your mouth Watery...You all try to make this as Starter....I Hope.:)

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  • Potato - 4
  • Onion - 2(Finely Chopped)
  • Chilli Powder - 2 Teaspoon
  • Salt - To Taste
  • Oil - 1 Tablespoon
  • Curry Leaves - Few
  • Mustard Seeds - 1 Teaspoon
  • Urad Dhall - 1/2 Teaspoon
To Grind:
  • Grated Coconut - 1/4 Cup
  • Cumin Seeds/Jeera - 1 Teaspoon
  • Shallots - 10

    • Cut the Potato into Vertically thin.
    • Heat oil in a pan,add Mustard Seedsand Curry leaves.
    • After Splutters,add Finely Chopped Onions and saute till it become transparent.
    • Add potatoes and sautefor few minutes and add chilli powder,Salt and mix well.
    • Close it with lid and cook fully.
    • Grind Coconut,Jeera,Shallots together as fine paste.
    • Mix coconut paste with cooked potato and stir well it become dry.
    • Serve with Rice Varieties.

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            Kara dosai, which is a spicy dosa made with rice variety of dhal.Being bored with normal white dosa you enjoy this dosa.


    Tiffin Rice(Motta boiled rice) - 2 cup
    Urad dhal - 1/4 cup
    Toor dhal - 1/2 cup
    Bengal gram - 1/2 cup
    Fenugreek Seeds - 1/2 teaspoon
    Salt - as needed
    Mustard Seeds - 1/4 teaspoon
    Curry Leaves - few
    Dry Redchilly - 4
    Garlic - 3 pods


    Soak Tiffin rice and all three dhals and fenugreek seeds together for 8 hours.Grind Soaked rice and dhal mixture with Dry red chilly and Garlic together as Dosa batter.Add Salt to this batter as you need.In pan put some oil and heat,add mustard seeds after splutter, add urad dhal  and curry leaves.Mix this mustard seeds,curry leaves to the batter.No need to ferment this batter like normal you can use directly after grind.Heat tawa,Make thin dosa.Apply oil around the dosa to make crispy.Serve Hot with Coconut Chutney.
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    Andhra Besarat

    Hi Friends,

    Got bore with usual Dosa......Try this new Green gram dhall Dosa called "Besarat".Hope you all will enjoy with this Besarat....:)


    Green Gram - 250 GramsOnion - 2Green Chilly - 2Ginger - 1 InchCumin Seeds - 1 TeaspoonSalt - To Taste

    Soak Green Gram for 10 Hours.Wash it.Grind Green gram with One Onion,Ginger,Green Chilly.When you Grind it will grind quickly,even then should grind for some more time.Take Grinded Batter in a Bowl and add salt for taste and mix well.Finely Chop the remaining Onion.Temper Cumin seeds in 1 Teaspoon Oil with Finely chopped onion and saute.Keep it aside.Take a tawa pan,Grease it with Oil and pour some grind batter and spread it as thick surface.Apply oil around the spreaded batter.Sprinkle the sauted onion over the besarat.If one side cooked then turn it and cook other side till golden brown.Now hot besarat is ready.Serve with any Chutney.
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