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Chettinad Potatoes


Ingredients:

Potatoes – ½ kg

Small onions – 1 cup

Big onion – 1 (finely chopped)

Oil – 2 to 3 teaspoons

Mustard seeds - ½ teaspoon

Cumin seeds – ½ teaspoon

Salt – 1 ½ teaspoons

Turmeric powder – ¼ teaspoon

Corrinader leaves – 2 teaspoons (finely chopped)

Dry roast & grind to powder:

Channa dal – 2 teaspoons

Urad dal - 3 teaspoons

Sesame seeds – 2 teaspoons

Red chillies – 3

Pepper – 1 teaspoon

Curry leaves – 10


Method:

  1. Peel the potatoes & dice into mid sized pieces, keep aside.
  2. Heat oil in a non-stick kadai.
  3. Add mustard seeds & cumin seeds, allow spluttering.
  4. Add the small onions, big onions, ½ teaspoon of salt, turmeric powder & sauté till onions look cooked.
  5. Add the potato pieces, rest of the salt.
  6. Sprinkle some water & cook keeping closed checking in intervals. (Might take 6 to 8 minutes for the potatoes to cook.)
  7. Add the freshly ground powder & mix well, cook for 2 more minutes.
  8. Garnish with coriander leaves & serve hot with rice/roti.


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