Now, my love for potatoes has been well chronicled in this yummy and healthy Potato Roast already. Why the need for another potato curry, you may ask? As it happens, I take after my dad’s genes – my love for this tuber knows no bounds. I was known (in my hey day) to munch on Potato Chips by the bag, but now to be a good role model to myself and my kiddo, have had to switch to healthy options using Potatoes. And baby potatoes ! Oh those tiny lovely roundels are soo much my favourite. And when you are writing your 300th post (or to be precise, 305th), it better be an occassion to celebrate. Thanks dearies for your overwhelming support and encouragement. I am celebrating this event with this sizzling Chettinad Baby Potatoes Curry that’s just perfect to go with Rotis or Rice-Rasamcombo alike. Am sure you would make this too and enjoy the wonderful dish..
Prep time: 15 mins
Cook time : 10 mins
Serves : 2
- Baby Potatoes – 1/2 kg
- Chettinad Masala powder* – 2 TBSP
- Tamarind Pulp – 2 TBSP
- Oil – 2 TBSP
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Tempering : Mustard seeds, asafoetida, curry leaves, urad dal(1/2 tsp)
- Garnish : coriander leaves & roasted sesame (didnt add this)
* Chettinad Masala Mix:
- Paruppu Podi / Lentil spice powder– 2 TBSP
- Garlic cloves – 2 or 3
- dry chillies – 2 nos
- Amchur (dry mango powder) – 1/2 tsp
- Oil – 1 tsp
For the chettinad Masala powder:
In a pan, fry red chillies and garlic cloves separately. Cool and grind with paruppu podi and amchur. Instant Chettinad masala powder is ready. You can use it for any veggie roast including sepankizhangu (arbi) and vazhakkai (green banana/ balekaayi).
For the dish:
1) Steam the baby potatoes (with skin on) for 2 whistles (or microwave in slightly salted water till tender but not mushy) . Drain and cool
2) In a large pan, heat oil and prepare tempering. When the mustard stops spluttering, add the chettinad masala, salt, turmeric and give it a nice mix. The spice powder should be slightly sauteed in the oil.
3) Now add the boiled potatoes (I used them whole & with the skin on – you may peel and cube them if preferred). mix to coat the potatoes well.
4) Now add the tamarind pulp, red chilli powder (more spicy if you prefer) and cook covered for 2 -3 mins. Do not add any water. The raw smell of the tamarind paste must disappear at the end of this
5) Switch off the stove, finish with coriander leaves & roasted sesame.
6) Serve hot with dal, rice and roti. Also a perfect accompaniment to Rice-sambhar or Rasam-rice.