Chakkarai valli curry: batatas in Tamil Nadu

Chakkarai valli curry: batatas in Tamil Nadu

Chakkarai valli means sweet potato and is so unspeakably tasty that it’s difficult to compose with it a dish that you will not like.

It cooks very quickly, basically 10 minutes. It tastes great fried as French fries, it fries quickly.

Today I present valli as a curry with the addition of cauliflower, a composition of delicate flavors with Indian spices.

chakkarai valli1 kg
onion1/2 kg
cauliflower1 small - around 0.7 kg
garlic1 big
green chili5 pieces
curry leaves1 branch
fresh ginger1 piece, big as finger
mustard seeds1 table spoon
turmeric powder1 table spoon
coriander powder1/2 table spoon
kumin powder1/2 table spoon
ghee or oilfor frying
saltto taste
  1. Wash and peel potatoes (you can only wash, without peeling, if they look good) and cut into slices about 2 cm thick.
  2. Cut the leaves of cauliflower and set aside. Divide in pieces the rubella, peel the leg of fiber and cut it into cubes about 1.5 cm thick.
  3. Clean the onion and cut into feathers.
  4. Clean the garlic and cut each cross in half.
  5. Clean the ginger and grate on a thick grater.
  6. Green chilli peppers cut into thin circles, If the peppers are tiny, you can use more and fry them whole – then they are a special ‘raisin’ in the dish.
  7. Rinse masoor daal and pour a small amount of water into it.
  8. Put the Chakkarai into a small amount of boiling water (just enough for the potato to be covered). Cover and cook for 10 minutes.
  9. Then add the cut cauliflower and cook for 3 more minutes (it does not have to be in the water, just cover the pot).
  10. Drain the cooked vegetables and set aside, add the rinsed daal to the water left from cooking. Cook for 15 minutes. Then put the pot aside.
  11. Heat the ghee or oil in a large pan and put the mustard seeds in. Fry until they start jumping. Now add the curry leaves. Stir fry until they get crisp and turn dark green.
  12. Add sliced ​​onion, garlic, green chilli and ginger. Fry stirring from time to time. Make sure that the ginger does not agglomerate and mix well with other ingredients. Onions and garlic should be golden.
  13. Then add the vegetables laid aside and cook together under cover on medium heat for about 10 minutes, stirring occasionally.
  14. After this time, add the cooked masoor daal and other spices – turmeric, coriander and cumin. Mix well, bring to a boil and cook together for a few minutes.
  15. Add salt.
  16. Finally add the chopped coriander or dill.

Serve the curry with the addition of basmati rice, garnished with a coriander leaf.

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