Name: Potatoes and Carrots with a Coriander-Fenugreek Sauce (Urulikazhangu Manjal Mullangi Kari)
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons coarse kosher or sea salt; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 or 3 dried red Thai or cayenne chiles, to taste, stems removed; 1 teaspoon fenugreek seeds; 1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 tablespoon coriander seeds; 3 medium-size carrots, peeled and cut into short French-fry strips (about 2 inches long, ¼ inch wide, and ¼ inch thick); 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned and split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 tablespoon plus 1 teaspoon unrefined sesame oil or canola oil; ¼ teaspoon ground turmeric; 12 to 15 medium-size to large fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Familiar potatoes and carrots dot this curry, but use any other combination of root vegetables that might appeal to you. Sweet potatoes, yams, taro, parsnips, and turnips are all fair game, but remember to adjust the cooking times to fit the vegetable.

Ingredients

1 pound russet or Yukon Gold potatoes, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
1 tablespoon plus

Method

Drain the potatoes.
Heat the 1 tablespoon oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden brown, 15 to 20 seconds. Immediately dump in the potatoes, carrots,

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Ingredients

Method

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