Breakfast Gravy

 

When i was cracking my head what is an ideal gravy to serve with string hoppers for my weekend breakfast, the idea of something thick and creamy came to mind. I simply try to imagine this and that ingredients to come up with this delicious gravy. 

I love how the gravy compliment the humble string hoppers. The creaminess of coconut and slightly thickened with poppy seeds paste coats the string hoppers well. I decided to call this lip smacking dish as breakfast gravy since it will pair very well with Indian breakfast be it idli,thosai,string hoppers,uttapam or poori. 

Ingredients

2 large potatoes, washed and cut into 8

1/2 cup grated coconut

1 tsp poppy seeds, soak for 10 minutes

1 medium sized onion

2 cloves garlic

1"inch ginger

1 tsp black pepper powder

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp fennel powder

1/4 tsp garam masala

1 green chilly, slit

1 sprig curry leaves

2 tbsp chopped coriander leaves

1 bay leaves

3 cloves

1 tsp mustard seeds

2 cups water

3 tbsp coconut oil

Salt to season

Methods

In a blender, add grated coconut,poppy seeds, garlic,ginger and little water. Grind into smooth paste. 

In a pot, heat oil and add mustard seeds. Once mustard seeds started to splutter, add cloves,bay leaves and onion. Saute till the onion turns translucent. Saute in the curry leaves and green chilly. Add the cubed potatoes and stir well. 

Add the cumin powder,coriander powder and fennel powder. Saute for 1-2 minutes. Add the ground coconut paste and cook for another 2-3 minutes.

Add water and season with salt and black pepper powder and garam masala. Stir and cover with lid. Cook till the potatoes are soft. 

Serve with string hoppers,idli or thosai.