Chettinad Potato Fry

Hi Friends,

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.

Ingredients

Potato – 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
For Tempering
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
Preparation
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.
Now add in the potatoes and required salt and mix it without breaking the potatoes.

Add the freshly made powder and bind it well with the potatoes. Keep in medium flame and fry till they turn golden and crispy.
Garnish with corriander leaves and switch off the flame.

Serve it as a side with any rice of your choice .  I love to have this with piping hot rasam rice.

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