Ridge gourd combined with shrimp to make this delicious pulao. A very rare combination....

Tindora & Methi Leaves Fried Rice tastes amazingly delicious with aromatic flavors of met...

Raw Jackfruit Biryani is an exotic recipe with amazing taste and aroma....

This is a vegetarian recipe where rice along with chana dal is stuffed in pumpkin and ste...

Bagara rice is a simple Hyderabadi rice recipe which can be prepared for functions or any...

This carrabean influenced rice with coconut and pineapple preparation is a must to try fo...

Chettinad Style Potato Sambal With Kiri Rice Recipe, aloo Chawal, How To Make Chettinad Style Potato Sambal With Kiri Rice Recipe

Name: CHETTINAD STYLE POTATO SAMBAL WITH KIRI RICE
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

Hotness of the sambal served with plain Kiribath a traditional srilankan coconut milk rice.

About Recipe

Bangaldumpa annam, Uralaikilangu sooru, Aloo chal

(1 ratings)

0 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Potato

Servings : 2 persons
Published date : January 10, 2019

Ingredients used in CHETTINAD STYLE POTATO SAMBAL WITH KIRI RICE
• Potato - 1-2 numbers.
• Oil - 2 tablespoons.
• Coriander stems - 1/4 bunch.
• Coriander leaves - 1/4 bunch.
• Lemon grass - 1/2 tea spoon.
• Ginger - 1 piece.
• Garlic - 4-5 cloves.
• Lime juice - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Onion paste - 1/2 cup.
• Red chili paste - 1 tablespoon.
• Curry leaves - 1 spring.
• Salt - to taste.
• Vinegar - 1/2 tablespoon.
• Lime juice - 1 tablespoons.
• Sugar - 1/2 tea spoon.
• Coriander leaves(chopped) - 1 teaspoons.
• Water - 1 cup.
• Rice - 1/4 cup.
• Coconut milk - 3/4 cup.
Method:
Remove peel and cut potato into long slices and deep fry in hot oil. Take a blender and add coriander stems, coriander leaves, lemon grass, ginger,garlic, lime juice, turmeric powder, onion paste, red chili paste and blend into smooth paste. Heat oil in a pan and add smooth paste, curry leaves, salt, vinegar, lime juice, sugar and simmer it for 10-15 minutes. To it add deep fried potatoes and mix it, cook with lid on it. Add coriander leaves, when gravy is thicken transfer into a serving bowl. Take a pan add water, rice, salt, half cup coconut milk and cook it. Once it is done add leftover coconut milk and cook again. Take into serving bowl. Now chettinad style potato sambal with kiri rice is ready to serve.