Phanna-Upkari and soungh are like two sides of a same coin. The dish is spicy using minimal ingredients and easy to make.I have already posted two different versions of soungh with pulses i.e with white navy beans(Tingalavro) using Ground version and with Double beans(butter beans/vaal) Instant version .Every family have their own versions of soungh and phanna upkari’s with small difference here and there in their recipes. Today am sharing my Mother-in law’s version with potatoes which is very famous and loved by all in our family. A very simple and easy recipe without much mess or fuss.
- 5-6 potatoes …pressure cooked,peeled and crumbled(check NOTES).
- 2 big onions chopped (need not be fine)
- Amla sized tamarind soaked in water and pulp extracted.
- Coconut oil as required
- Red chilli powder as required (adjust as per your spice level)
- Salt to taste
- Heat oil in a pan… add the onions and fry till it is pinkish and raw smell disappears.
- Add the chilli powder and tamarind extract and stir for some time ,take care as the chilli powder burns quickly.Add few drops of water if required.
- Add the crumbled potatoes,salt and water to get a nice thick consistency.
- Simmer for 10-12 minutes so that the potatoes blends well and absorbs the flavours.
- Swicth off the gas and keep it closed for sometime.
Serve as a side dish with meals..lunch/dinner , as a main accompaniment with rice or as a side dish for various dosas or even chapatties.
- After peeling the pressure cooked potatoes, you can again boil the potatoes with one onion chopped into chunks OR just proceed directly like I have mentioned above with plenty onions in seasoning itself.
- The potatoes can also be cubed and pressure cooked with onion chunks ,but I prefer them to have crumbled as I love the texture it brings to the curry.
- My MIL uses coconut oil and red chilli powder very liberally and generously .. you can use as you prefer.
- The dish is basically very spicy.
- Keep the consistency of the dish as you prefer. Generally I prepare it as an accompaniment to rice and hence I prefer it neither too thick nor too thin.