Once again, another potato curry, but do we get tired of potatoes, definitely no. This curry is similar to the Kathirikkai Podi Curry, with only a little variation here and there, but still I thought I should do a separate post on it. It tasted awesome with a mild fenugreek flavor and goes well with almost anything, especially tastes very good with sambar and curd rice..
Need To Have
- Baby Potatoes - 3 cups, boiled and peeled
- Mustard Seeds - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Asafoetida Powder - 1/4 teaspoon
- Curry Leaves - 10
- Salt - to taste
To Powder
- Coriander Seeds - 2 teaspoons
- Chana Dal/ Bengal Gram - 1 teaspoon
- Dried Red Chillies - 4
- Fenugreek Seeds - 1/2 teaspoon
Method
Roast the ingredients given under ' to powder ' in very little oil, in the order given, adding the fenugreek seeds last, taking care not to burn the fenugreek seeds, tastes bitter. Cool, powder coarsely and keep.
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Heat some oil, add the mustard seeds, when it starts spluttering, add the potatoes and keep roasting on low heat for 5 to 7 minutes.
Then add the turmeric powder, salt, asafoetida and the ground powder, mix for 2 minutes. Add the curry leaves, if needed a little more oil and keep frying for another 3 to 4 minutes. Remove and serve warm.
Note
You should do this curry with potatoes that don't become mushy while frying, don't use the ones used for mashed potatoes.
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