Ask any South Indian what is their favourite vegetable to eat with Sambar/Rasam or Curd rice – they will unanimously say potato fry. There are so many ways to make this potato fry yet somehow every version tastes like heaven. So you could say this is one of the million ways made using small potatoes.
Need –
- Baby potatoes – 1 kg
- Oil – 4 tbsp
- Curry leaves – handful – chopped
- Chana dal – 1 tbsp
- Urad dal – 1 tsp
- Coriander seeds – 1 tsp
- Jeera – 1/2 tsp
- Dry red chilli – 4
- Sesame seeds – 1-2 tsp
- Salt
- Hing
Process –
- Boil and peel the potatoes.
- In a pan dry roast all spices and grind them coarsely. Or simply replace with Idli molagai podi
- In the same pan , take 2 tbsp oil , add potatoes and roast for 5 minutes. Add the ground spice mix , salt and hing , mix and leave it alone for 5-7 minutes. The spices will amalgamate and the potatoes will roast well. Toss and roast the other side
- Ideally use a iron pan for excellent results.
- Taste best with anything and everything !!!!
TamarindtoAmchur 