Wednesday, February 16, 2011

South Indian Potato Fry

The simplest and yummiest can hardly go wrong with this. You can modify it to your taste, you can keep experimenting with this dish and yet it does not fail you. Every time, i try some new concoction and am fairly satisfied with the end result... I guess it is primarily due to my bias for potatoes... Anything with potatoes are yummy for me... This can be made with South Indian Masala's and seasoning or with North Indian Masala's and seasoning... either way, it tastes great.
I made this the way the Brahman's in Chennai make it... to go along with the Bisi Bela Bath (aka Sambar Rice) I made.

Here is the recipe for this simple Potato Fry.

  • Potatoes - You can use the baby potatoes or the normal ones
  • Gingelly Oil (Nalla ennai) - 4-5 tblsp (yeah, its Potato FRY) If you do not want to use gingelly oil, you can use normal cooking oil
  • Salt - to taste
  • Turmeric Powder - 1/2 tsp
  • Sambar Powder - 1 1/2 tblsp
  • Red Chilly Powder - 1/2 tsp
  • Turmeric Paste - 1/4 tsp
  • Mustard - 1 tsp
  • Channa Dal (Kadala Paripu) - 1 tsp
  • Broken Urid Dal - 1 tsp
  • Asafoetida Powder - 1 pinch
  • Curry Leaves - 1 sprig (What is south indian cooking without curry leaves?)
  • Wash and Pressure cook the potatoes for 2-3 whistles. Again, you may not want to cook the potatoes and fry them directly. Another alternative is to peel and cut the potatoes and boil them in water till cooked. I prefer the pressure cooker method because of its simplicity.
  • Peel and cut the cooked potatoes
  • Heat oil in a pan.
  • Splutter curry leaves, mustard seeds, urid dal, channa dal till fried.
  • Add the asafoetida powder and then the diced potatoes.
  • Saute for 5 minutes and then add the salt, turmeric, chilly and sambar powders.
  • Fry for 10 minutes and then cook covered for another 5.
  • Mix the tamarind paste in about 2 tblsp of water and sprinkle it over the potatoes and fry on high flame till dry.
  • Remove and Serve Hot!!!
Note: If you do not wish to add Sambar Powder, you could increase the quantity of chilly powder or you could use any curry powder of your choice. Adding the Tamarind paste is optional... I like the sourness it imparts, hence I add it. You could fry onions, garlic and tomatoes and alter this dish again. As I said, you can keep experimenting with this dish.

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