Chettinad cuisine is so famous for its freshly grounded masala powders .This is one such very aromatic and delicious fry from chettinad that goes well with South Indian rice platter . Freshly ground masala gives a nice aroma and wonderful taste to this recipe. The spice touch makes this fry more addictive. I love it more spicy , but its absolutely up to your taste to increase or decrease the spiciness . We had shifted our house and there was no net connection , so not able to blog for a quite long time . Feeling happy to blog after a break of couple of weeks. Thanks dear friends and readers for all your support . Now lets see how to prepare this chettinad potato fry.
IngredientsPotato – 6-7 , boiled , peeled and cubed
Onion – 1 , thinly sliced
Turmeric powder / Manjal thool – 1/4 tsp
Oil – 1 tbsp
Corriander leaves few for garnishing
Salt as needed
Mustard seeds & Urad dal / Kadugu Ulunthamparuppu - 1 tsp
Pepper corns / Milagu – 7-8
Curry leaves – a spring
Asafoetida / Perungaya thool – a pinch
For Roasting & Grinding
Urad dal / Uluntham paruppu – 3/4 tbsp
Corriander seeds / Kothamalli vithai – 1 tbsp
Dry red chillies – 4-5
Fennel seeds / Sombu – 1 tsp
Peppercorns / Milagu – 1 tsp
Cinnamon Stick – 1 inch piece
Take all the ingredients needed for dry roasting.
Heat a kadai and add the given ingredients and roast them till a nice aroma rises ,will take 4-5 mins . Keep in medium flame and take care not to burn them. Let it comes to room temperature and grind to a fine powder.
Grab the needed ingredients.
Heat oil in a kadai and add the tempering ingredients and wait for spluttering. Add the curry leaves and asafoetida and fry for few seconds.
Now throw in the sliced onions and add a little salt to make the onions cook faster and fry till they turn soft and transparent and Add the turmeric powder and give a good mix.
Add the freshly made powder and bind it well with the potatoes. Keep in medium flame and fry till they turn golden and crispy.
Serve it as a side with any rice of your choice . I love to have this with piping hot rasam rice.