To start making the Chettinadu Type Potato Kaarakozhambu recipe, in a thick bottomed pan, warmth all of the oil.
Add mustard seeds and allow them to splutter. Add the fenugreek seeds, chana dal, curry leaves and inexperienced chilli. Saute for two minutes.
Add the onions and cook dinner until they’re mushy. Add turmeric powder, sambar powder and salt. Let it cook dinner for a few minute.
Add the potatoes, eggplant and tomatoes. Pour within the tamarind pulp.
Let the combination cook dinner until the uncooked scent of tamarind goes and the greens are mushy.
Grind the coconut, garlic and poppy seeds right into a advantageous paste.
Add to the cooking combination and let it boil for about 20 minutes or until the uncooked scent of garlic is gone. Test for salt and alter in line with style.
Serve Chettinadu Type Potato Kaarakozhambu together with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.