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

METHOD

1. Put the ingredients 2-17 into a small pressure cooker. Stir well. I use a small pressure handi from Prestige. Turn on the heat to high and cook till the pressure builds up, and then turn the heat to medium-high and cook for 1 whistle. I had made this in an instant pot as well, but the curry tastes better when cooked in an Indian pressure cooker. 
   
   
   
   
   
   
   
   
   
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 to a boil. Then 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) and vinegar. 
   
   
   
   
   
   
                         

                                            

              

     4. Serve with chappathis or appams.

                                               

NOTES

• I have used frozen coconut for extracting the 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, dump it and cook curry. The same recipe can be used to make a sauteed curry.