Aluvi riha
Ingredients:
Instructions:
- 500 grams potatoes
- 1 large onion
- 3 small tomatoes
- 6 dried red chillies
- 4 tsp. coriander seeds
- 2/3 tsp. fennel seeds
- ½ tsp. cumin seeds
- ½ tsp. black peppercorns
- ½ tsp. turmeric
- 1 large garlic clove
- 1 inch thin slice of ginger
- 1 tbsp. oil
- 10 curry leaves
- 6 inch piece of raanbaa
- 3 cardamom pods
- 3 inch piece of cinnamon
- ½ cup sliced valhomas
- 1 ½ cups coconut milk
- ½ tsp. salt
Instructions:
- Wash, peel and cut the potatoes. We actually just cut every potato into four parts and that gave us cubes of approximately 1 and ½ inches.
- Slice the onion thinly.
- Wash and quarter the tomatoes.
- Heat a pan and to it add the dried chilies, coriander, fennel, cumin and peppercorns.
- Stir and cook until the coriander seeds take on a golden brown colour and the peppercorns sizzle and pop.
- Remove from the pan and set aside so that it can cool down a bit.
- When the mixture has cooled down transfer it to your grinder and add the turmeric, garlic, ginger and 5 tbsp. of water. Grind everything together until you get a smooth paste.
- Heat the oil in a pot.
- Once it’s heated, add sliced onions, curry leaves, raanbaa, cardamom and cinnamon.
- Cook until the onions soften and start taking on a brownish tint.
- Add the spice paste you prepared before and mix it well and let it cook for around a minute.
- Add the tomatoes, valhomas and potatoes. Give it a good stir.
- Add the coconut milk and salt and stir to mix everything well.
- Bring the mixture to a boil.
- Then turn the heat low and let it simmer until the potatoes are cooked. You can check this with a fork. If it goes through easily they are good.