Ennai Urulai Kizhangu Varuval (Potato Fry Chettinad Style)

Prep Time: 10 mins | Cook time: 20 mins | Serv es: 3

Ingredients: 
5 medium sized potatoes.
–Note: Baby potaoes can be used but watch out as it gets cooked faster than the big ones
One medium sized onion – Sliced
–Note: You can use sambar onions.It only enhances the taste
1/2 Tea Spoon Red Chilli powder
1/4 Tea Spoon Tumeric Powder
1 Table spoon Oil
5-6 Garlic cloves (Crushed)
Salt to taste

Optional:
Ginger garlic paste – 1 tsp

Tempering:
2 Tea Spoon Oil
1 Tea spoon Mustard Seeds
1 Tea spoon Cumin Seeds
8-10 Fresh Curry Leaves
1-2 Whole Red Chillie

Grind:
1 Tea spoon Chana Dal
1.5 Tea spoon Urad Dal
1/4 Tea Spoon Fennel Seeds (Saunf in hindi)
1/4 inch piece Cinnamon (Daal Chini)
1/2 Tea Spoon Black Peppercorns
1/2 Tea Spoon Coriander seeds
2 Whole Red Chillies
Cloves – 2
–Note: While preparing this recipe, I increased the quantity of above ingredients so that I can store this masala.

Method:
1.On low flame, dry roast the ingredients listed under ‘Grind’ section, till they leave nice aroma of spices.DSC01612
2. Grind to a semi coarse powder and set aside.
3. Place cubed potatoes in a large pan fill with water and boil on high heat until soft( should not be over-cooked). I have added turmeric powder, red chili powder which give nice color and adding salt in this step helps to get a better taste.
4. Heat oil in a kadai (medium heat) or a heavy bottomed vessel.
5- Add the ingredients listed under “tempering” section and allow it to splutter.DSC01620
6. Add garlic and onions and fry until they become light brown.DSC01624
7.Add boiled potatoes along with red chilli powder, spice powders and salt to taste.DSC01628
8. Sprinkle little water so that the masalas coats well.DSC01631
9. Don’t stir the potato after adding all the spices. Just toss the pan.This will save the potatoes crunchiness.
10. Cook for 3-4 minutes or till the potatoes become crisp and the masala coats well all over.
11. Serve hot will Sambhar and Rice.

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