March 24, 2016

Potato Fry Using Freshly Ground Masala


When it comes to sambhar rice, dal rice or rasam rice, the yummiest combo is our evergreen potato fry. I am sure, most of them will agree this. My today's recipe is also a simple potato fry but with a flavorful seasoning which gives an aromatic side dish. I have used mortar and pestle to coarsely ground the roasted spices which actually enhanced the taste and flavor. If not available, mixer grinder can also be used. This can be served with any form of variety rice and personally, I served this for my lunch along with yellow cucumber dal rice ( Dosakai pappu rice - will post recipe soon ) which tasted very delicious. I have used red chilli flakes and green chillies which can also be adjusted according to taste bud.


Ingredients :

6 Potatoes, cut into 4 pieces
1 Onion, sliced
1 Tbsp Coriander seeds
1/2 Tsp Saunf / Perunjeeragam 
1/4 Tsp Jeera / Cumin seeds
1/2 Tsp Red chilli flakes
1/4 Tsp Turmeric powder 
1 Tbsp Oil 
1 Green chilli, finely chopped ( increase the quantity for spicy potato fry ) 
2 Springs of Curry leaves, finely chopped
Salt to taste

Method :

Microwave the chopped potatoes for 10 minutes in a water.

Once the potatoes gets cooked, drain the water, peel the skin and keep aside.

Instead of microwave, you can use pressure cook method or open stove top method to cook the potatoes.

Dry roast the coriander seeds along with saunf and jeera seeds.

Once done, crush it coarsely using mortar and pestle. keep aside.

Heat oil in a pan / kadai and add red chilli flakes followed by turmeric powder and sliced onion.

Saute till the onions turns translucent and add the ground masala powder.

Saute and add the boiled potatoes along with the required amount of salt and finely chopped green chillies.

Mix well so that the masala gets coated well on the potatoes.

Sprinkle little water, close it with the lid and cook till it gets roasted.

Once done, garnish with finely chopped curry leaves and serve. 


Serving Options :

Serve hot with Sambhar rice, Rasam rice and Curd rice. 


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