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
- Coriander Seeds - 2 teaspoons
- Chana Dal/ Bengal Gram - 1 teaspoon
- Dried Red Chillies - 4
- Fenugreek Seeds - 1/2 teaspoon
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.
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.
You should do this curry with potatoes that don't become mushy while frying, don't use the ones used for mashed potatoes.