Spuds / Potato / Aloo / Urulaizhilangu call it whatever is everyone’s favourite. Every cuisine across the globe uses spuds in some way or the other in a myriad of dishes. Potatoes along with Green Peas is a classic Indian preparation. This is one dish which is at top of any vegetarian menu next to Paneer (Cottage Cheese).
Every household has their own version of preparing Aloo Matar. The North India make use of garam masala (Indian spice mix), while the South India make do with their own homemade kozhambu podi (nothing but curry masala). Though, most of the days we prefer having a Punju version of Aloo Matar, however on the days my inner Tamilian genes wakes up and feels like having aloo matar, I end up cooking this!
Cooked in the simplest of spices (with kozhambu podi) and tempered with mustard, curry leaves & asafoetida, it makes for a wonderful side dish for Roti’s or Paratha’s. Make it a little thinner to accompany with steamed rice or Jeera Pulao. So simple and quick to make and so so flavourful. After all anything with spuds wins over right!?
P.s. I have used the ‘Aachi’ brand of Kozhambu Podi. You can make do with any kozhambu podi or substitute it with equal quantity of coriander and chilli powder.
Aloo Matar (South Indian Style)
- Take a pressure cooker and heat it under low flame. Pour oil, once the oil is heated put the mustard seeds and let it crackle, then add the asafoetida and curry leaves and sauté for a minute.
- Now add the chopped onions and sauté till it becomes translucent.
- Add the chopped tomato and the slit green chilli and sauté till the tomatoes are half cooked.
- Now add all the try spice powders and cook till the oil seperates.
- Add the chopped potatoes, green peas and give it a quick stir.
- Add enough water to cook and seaaon with salt.
- Put the pressure cooker lid and cook for 2 whistles.
- Switch off the flame, let the pressure get released on its own and serve the South Indian Aloo Mattar with Roti or Steamed Rice.