Ginger and garlic finely chopped
Shallots chopped lengthwise
Cooked, peeled and cubed potatoes
Coriander leaves chopped
Table 2: To dry roast and grind
- Dry roast all the ingredients from table 2. Grind it to a coarse powder.
- Heat Oil in a pan. Add mustard, when it splutters add finely chopped ginger, garlic, curry leaves. Fry till raw smell goes off. Add shallots and fry till shallots turn translucent.
- Add cooked, peeled and cubed potatoes. Fry for 2 mins. Add the grind-ed powder and salt. Fry for a min. Switch of the stove and garnish with coriander leaves.
Chettinad Potato Fry | Chettinad Urulai Kizhangu Poriyal
Adjust chilly and pepper to your taste.
Big potatoes can be replaced with baby potatoes.