going to cook offline content and stuff the net with more information.
it can be cookbooks, paper clippings, hand written recipes, recipes
passed from generations, anything and everything, only condition being
it’s not available online.
Of course there is a chance
that some content might be available, but finding that and crosschecking
is not the objective of this event. We simply go by what we have stored
In fact some wanted to know if they can do
recipes showed in the Cookery shows, of course many cookery shows have
their content online. I guess we can go by the intent than actual
Anyway for the first edition I had
planned for something different. But with things not working as planned,
I had to end up making this simple curry for lunch.
Check the Cooking from Cookbook Challenge and join us if you are interested.
For the first edition, this is a typical side dish made with Tamarind rice, from a paper clipping dated a decade back.
Urullai Curry | Potato Curry
Potato – 5 medium
Onion – 1 big
Curry leaves handful
Hing a pinch
Mustard Seeds, Urad dal – 1 tsp
Tomato, chopped – 1/2 cup
Tamarind extract – 2 tbsp
Salt to taste
Oil – 2 tsp
Red chili powder – 3/4 tsp
Coriander powder – 3/4 tsp
Turmeric powder a pinch
How to make Urullai curry
Wash and slash the potatoes, MW for 10 mins. Soak and peel the skin off.
In a non stick pan, add oil, temper with curry leaves, mustard seeds, urad dal, hing, saute well.
Then add finely chopped onion julienne, cook till the onions turn colour. Add the tomato pieces, salt and turmeric. Simmer and cook till the tomato is cooked well and soft.
Now add the tamarind extract, red chili powder, coriander powder, continue cooking for 5 mins.
Add the cooked potatoes, mash well. Add 1/2 water and bring to boil.
Switch off and remove when the potato is mixed well.
Check the Cooking from Cookbook Challenge page for details of other bloggers doing this with me this month.