This Saung is usually an accompaniment to Rice and Dal. It is dry as compared to the one posted earlier which is generally served over String Hoppers /Idiappam /Shenvayi. Here the variation to the ingredients used, is addition of coriander seeds or coriander powder and roasted red chillies or chilly powder which can be roasted in the seasoning itself.
- 5 potatoes
- 4 onions
- 2 heaped tbsps Coriander seeds
- 12 roasted Dry red chillies
- 2 tbsps Tamarind paste
- 5 tbsps Coconut oil/ oil of choice
Pressure cook potatoes. Deskin and chop them into bite sized pieces. Slice the onions fine. Grind the coriander seeds, roasted dry red chillies and tamarind to a smooth paste with a little water. Heat oil in a pan. Add the onions, add salt and roast on a high flame till half the onions turn dark brown and the others remain translucent. Drop in the paste and toss for a minute. Add two glasses of water(500ml) and the potatoes. After the Saung starts boiling, lower heat, cover and cook, stirring in between till the Saung turns semi solid. Keep aside for half an hour for the flavours to infuse before serving.
Note: If using coriander powder and Chilly powder instead of the coriander seeds and roasted red chillies, add them in the seasoning after the onions are done. Toss for a few seconds, add the tamarind paste and, water. Boil this well and then add the potatoes.
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