Chettinadu urulai kizhangu kuzhambu/Chettinadu potato masala

Again I'm with a chettinadu recipe.It will go well with roti and rice.Chettinadu cusine is blessed with spicy dishes.

Ingredients:

• Potato : 3 medium msized
• Onion (chopped) : 1 big
• Tomato (chopped ) : 1
• Garlic : 4 cloves
• Ginger : 1/2 " piece
• Chilly powder : 1 tspn
• Coriander leaves : fistful
• Salt
• Oil

To roast and  grind :

• Cloves : 3
• Cinnamon : 1 stick
• Dry red chilly : 3
• Coriander seeds : 1 tbl spn 
• Black pepper : 1/2 tspn
• Cumin seeds : 1/4 tspn
• Fennel : 1/2 tspn
• Grated coconut : 4 tblspn

To temper:

• Mustard : 1/2 tspn
• Fennel : 1/4 tspn
• Curry leaves : 1 spring

Method:

• Wash and boil the potatoes.
• Peel it and cut in to small cubes
• Make ginger garlic paste and keep aside.
• Dry roast all the ingredients listed under "to dry roast and grind it in to a smooth paste".Keep aside
• Heat a pan with oil.
• Add chopped onion and sauté it well
• Add chopped tomato and sauté it again till it get mixed with onion.
• Add ginger garlic paste and sauté it well till it leaves the raw smell.
• Add chilly powder and salt.
• Add ground paste and mix all the ingredients well.
• Add cubed potatoes and keep the stove in simmer mode.
• Add one cup of water and cover the pan with lid
• Wait for 5 to 8 minutes.Remove the gravy from stove
• Now heat another pan with oil
• Add mustard seeds and let it splutter
• Now add fennel and curry leaves.
• Pour it in to potato gravy
• Mix it well and add coriander leaves..
• Yummy potato masala is ready to serve