Chettinad Potato Fry

Last Sunday we went for a brunch to an Indian Restaurant in bay area. Usually that restaurant serves lot of North Indian items. But luckily this time, there were lot of South Indian items. I found one of the interesting and spicy recipe -Chettinad potato fry. It is an excellent side dish to Sambar Rice and Curd Rice. It also go well with Chappati/ Roti. Please check below for step wise instructions and pictures for preparing Chettinad Potato Fry.

Preparation Time:     10 mins

Cook Time :                20 mins

Ready in :                   30 mins
Yields :                         3 Servings

Ingredients:

Table 1:

Oil	1 tbsp
Mustard	1/4 tsp
Ginger and garlic finely chopped	2 tsp
Curry leaves	4
Shallots chopped lengthwise	1/4 Cup
Cooked, peeled and cubed potatoes	1 Cup
Salt
Coriander leaves chopped	2 stalks

Table 2: To dry roast and grind

Black pepper	1/2 tsp
Coriander seeds	1 tsp
Channa Dal	1  tsp
Urad Dal	1  tsp
Red chillies	2
Fennel seeds	1 tsp

Instructions:

• 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

Tips:

Adjust chilly and pepper to your taste.

Big potatoes can be replaced with baby potatoes.