This dish is popular in the southern part of Tamilnadu. I learnt this recipe from my father who used to make these with the normal Potatoes. I made a small change here. Instead of the normal Potatoes, I used Baby Potatoes. This dish goes very well with a cup of coffee or tea. And it goes well with the usual Sambar Rice, Rasam Rice etc. On a hot summer day, try this with a simple Curd Rice in the afternoon. Heavenly is the only word to describe it!
Ingredients:
Baby Potato – 500 GMs
Oil – 2 tbsp
Cumin Seed – ¾ tsp
Curry Leaves – from 2 twigs
Sambar Powder – 1 ½ tbsp
Coriander Seed Powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin Seed Powder – ½ tsp
Asafoetida – ¼ tsp
Salt to taste
Method:
Wash the Baby Potatoes. Cook them in a pressure cooker with ¾ cup of water for 3 whistles. Or Boil them for 15 to 20 minutes with water.
Allow them to cool.
Take out the Potatoes. Peel off the skin and prick the Potatoes with fork three to four places.
Heat the Oil in pan. Add Mustard Seed and Cumin Seeds. Allow them to crackle. Add the Curry Leaves and stir fry for a few seconds. Add Sambar Powder, Turmeric Powder, Coriander Seed Powder, Cumin Seed Powder, Asafoetida and Salt. Stir fry them for a few seconds in medium flame.
Add the Potatoes.
Toss them well. It is advisable to toss them rather than stirring them. It helps the masala to coat the Potatoes evenly. Adjust Salt if required.
Done!
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