CHETTINADU POTATO FRY / POTATO FRY WITH FRESH MASALA POWDER(செட்டிநாடு உருளை கறி)

Chttinadu potato recipe is in my draft for long time.It is a very flavourful, spicy potato fry and will tastes yummy than our regular potato frys.

I have used baby potatoes, and if you wants you can use our regular potatoes too.

The main thing in this spicy potato recipe is the masala powder which we ground freshly and use. It gives nice flavor and taste to this fry.

Generally whever I buy baby potatoes, I like to make this fry with fresh masalas which makes very good pair with sambhar rice, mor kuzhambu and the varietyrice such as coconut rice, lemon rice, mango rice. Simply with mildly spiced rice varieties this spicy chettinad potatoes makes a very good pair.

Adjust the amount of spice powder as per your spice level requirement.

OK, now let’s move on to the recipe.

CHETTINADU POTATO FRY

(செட்டிநாடு உருளை கறி)

SOAKING TIME: -  | PREPARATION TIME: 15 MINS | COOKING TIME: 10 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: SOUTH INDIAN

SERVES:  2 PERSONS

INGREDIENTS:

                                    250 grams baby potatoes    

                                    1 tablespoon sesame oil

                                    ½ teaspoon mustard seeds
                                    1/4 teaspoon asafoetida

                                    1 medium sized onion           

                                    Few curry leaves

                                    4 or 5 pods garlic

                                    Salt to taste

                                    ¼ teaspoon turmeric powder

                                   

                        To roast and Grind:

                                    1 teaspoon oil

                                    4 red chillies

                                    ½ teaspoon cumin seeds

                                    1 tablespoon urad dhal

                                    ½ tablespoon coriander seeds

                                    ¼ teaspoon pepper

                                    1 teaspoon fennel seeds(sombu)

                                   

PREPARATION:

Wash and baby potatoes and cook it till soft with skin along with little salt.

Then peel the skin and keep it aside.

Finely chop the onion and keep it ready.

Chop or crush the garlic and keep it ready.

METHOD:

In a pan add oil and let it heat.

Then add the red chillies and let it roast well.

Take it out and let it cool doen.

In the same pan add the rest of the items given under the ‘ to roast and grind’ list.

Saute them well till they becomes golden brown.

Then remove from heat and let it cool down.

Grind them into smooth powder along with red chillies.

Keep the ground masala powder aside.

In a heavy bottomed pan, add a tablespoon of oil and let it heat.

Add the mustard seeds and let it splutter. then add the asafoetida and saute for few seconds.

Then add the onion and salt and saute for a minute.

Then add the curry leaves and crushed garlic and saute well till the garlic and onion gets sauteed well and the onion becomes tranlucent.

Then add the turmeric powder and mix well.

Now add the boiled and peeled potatoes and let it roast in low medium flame.

Once the potatoes got roasted well, (if you want you can roast it till the outside becomes crispy) add the ground spice powder.

Saute well. Add little oil if required.

Saute well for 3 to 4 minutes, but be careful not to burn the masalas.

Remove from heat and serve along with sambhar or mor kuzhambu or any mild variety rices.

NOTES:

• Adjust the spiciness by adding /reducing the spice powder.
• You can use  regular big poatoes. Boil them and then chp into small pieces. Then make as mentioned in the above recipe.
• Using crushed garlic gives very nice flavor to the fry.
• If you want you can add chopped tomatoes too.

           

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add oil and let it heat.

Then add the red chillies and let it roast well.

Take it out and let it cool doen.

In the same pan add the rest of the items given under the ‘ to roast and grind’ list.

Saute them well till they becomes golden brown.

Then remove from heat and let it cool down.

Grind them into smooth powder along with red chillies.

Keep the ground masala powder aside.

In a heavy bottomed pan, add a tablespoon of oil and let it heat.

Add the mustard seeds and let it splutter. 

then add the asafoetida and saute for few seconds. Then add the onion and salt and saute for a minute.

Then add the curry leaves and crushed garlic and saute well till the garlic and onion gets sauteed well and the onion becomes translucent.

Then add the salt and turmeric powder and mix well.

Now add the boiled and peeled potatoes and let it roast in low medium flame.

Once the potatoes got roasted well, (if you want you can roast it till the outside becomes crispy) add the ground spice powder.

Saute well. Add little oil if required.

Saute well for 3 to 4 minutes, but be careful not to burn the masalas.

Remove from heat and serve along with sambhar or mor kuzhambu or any mild variety rices.

Do try this recipe and please don’t forget to give your feedback in comments.

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