NAADAN MOTTA-URULAKEZHUNGU CURRY - no saute

Tastes good with chappathi , appam, or any bread you can dunk and soak into the curry and enjoy. This is a curry in a hurry. When you are short on time sauteing the onion, tomato can be skipped. When there is time, use the same recipe, but saute' the onion and tomato and then cook the rest. 

RECIPE

1. 4 eggs boiled and shell removed
2. 1 Tbsp. oil
3. 1/2 of a medium-sized onion, sliced thinly (100 gms)
4. 4 small garlic cloves
5. a small piece of ginger, grated
6. 1 medium size tomato, sliced thinly
7. 1 medium-sized potato peeled and cubed or sliced (250 gms. )
8. 1 tsp coriander powder
9. 1 tsp Kashmiri chili powder 
10.  3 green chilies 
11. 1/2 tsp turmeric
12. 1/4 tsp star anise powder  
13. 1/4 tsp fenugreek powder
14. 1/4 tsp nutmeg powder
15. 1/4 tsp. perumjeerakam powder
16. 1 tsp garam masala
17. curry leaves
18. salt to taste 
19. 1/2 cup water
20. First and second coconut milk, squeezed from 2 cups coconut (squeezed only twice), with 3/4 cup lukewarm water each, makes appr. 1-3/4 cups.

METHOD

1. Put the ingredients 2-18 into a small pressure cooker. Using your hands, rub in the ingredients well. Then pour water, place the cooker on high heat and bring to a boil. Put on the lid with the weight and pressure cook on high for 3 whistles. Please note that this is a no-saute curry, what I am trying to do is to emulate the taste of a proper sauteed curry but in an easier way. So make sure that the ingredients are pressure cooked on high heat. 
   
   
   
   
   
   
   
   
   
2. As soon as the pressure has been released, open the pressure cooker and stir the curry. Mash the cooked garlic against the wall of the pressure cooker. Then, turn on the stove and bring it to a boil. Add 1/4 of the coconut milk and bring it to a boil. Then turn off the heat and pour the rest of the coconut milk. The coconut milk will cook in the heat retained in the pressure cooker. Add the boiled eggs(halved).
   
   
   
   
   
   
                         

                                            

              

     4. Serve with chappathis or appams.

                                               

NOTES

• I have used frozen coconut to extract coconut milk.
• Trials: The only thing that I do not like is the skin peeling off the tomato in the curry. I tried pureeing the tomato, but I prefer it otherwise. 
• The above recipe is for a no-saute curry; dump it and cook it. The same recipe can be used to make a sauteed curry.