Potato Peas Kurma

Did you have a good Holi celebration? My bus friend was a little sad that Holi celebration is just not the same here as it back home, though we do not celebrate Holi I do understand how she feels. Holi is not that popular a celebration around my parts in TamilNadu. It symbolifies the start of spring and the rejuvenation it brings with it. Though the calendar shows that it is spring the weather outside is saying quiet another story. The days are getting longer, trees are budding and the flowers are blooming, Spring in the air for sure.

Spring break has given a few days of relaxed mornings where there is no rush to get ready and rush off. Ofcourse there is always the weekends to sleep in and eat breakfast late. Potato Peas Kurma is perfect for breakfast for just such days a hearty side that can be served with dosai, idli or chapatis.

Ingredients
1. 6 Small Potatoes or 2 Medium sized potatoes cleaned and cut into 1" cubes
2. 1 Cup of Green Peas
3. 1/2 Onion or 4 shallots chopped fine
4. seasonings: cumin, fennel seeds and curry leaves
5. Salt to taste

For the Paste
1. handful small onions
2. 2 tbsp grated coconut
3. 2 tsp poppy seeds soaked in a tbsp of water
4. 2 Red Chilies or green chilies
5. 1/2 cup coriander leaves
6. 1/2 tbsp coriander seeds
7. 1/2 tsp cumin seeds

Saute the onions and when slightly brown add the coriander leaves and set aside. Next saute the coriander, cumin and red chilies, towards the end add the coconut and saute. Cool transfer to blender along with the soaked poppy seeds and blend to a paste.

Whole Wheat Dosai with Potato Peas Kurma

Method
1. In a pressure cooker, heat oil add the seasonings and when brown
2. saute the onions when translucent add
3. the potatoes and peas and saute for a minute or two
4. add the blended paste and about 3 cups of water, check for salt
5. Cover the lid and cook for one whistle.