Spicy Baby potato podi
Spicy Baby potato podi
Potatoes are a commonly used vegetable all over the world. Baby potato podi is a spicy hot dish which uses black pepper powder and red chilli powder as important ingredients. Small sized potatoes are generally used for this preparation. This light brown coloured recipe goes well with Sambar rice or with simple rasam and rice. Have a look at the list of ingredients used and the method of preparation.
Ingredients used in Baby potato podi
- ¾ kg of baby Potatoes
- A pinch of Asafoetida / Hing
- ¼ teaspoon of turmeric powder
- Salt for the taste
For roasting and grinding
- 1½ tablespoon of Coriander seeds
- 2 tablespoon of Channa Dal / Kadala Paruppu
- ½ teaspoon of Black pepper
- 3-4 dried red Chillies
- 1 tablespoon of coconut oil
For tempering
- 2 tablespoon of Oil
- ½ teaspoon of Mustard seeds
- A sprig of curry leaves
- 1 teaspoon of Urad dal
Supreme quality natural black pepper and turmeric powder is available at natureloc.com
Method of preparation
- Wash the potatoes in clean water. If they are big, slice it to two equal halves.
- Cook the potatoes in a pressure cooker, make sure that the potato pieces are not overcooked.
- Meanwhile heat a frying pan and add the ingredients for dry roasting. Be careful not to burn the ingredients. You can roast each item separately.
- Once it is ready, keep it aside for cooling. Use a mixer and grind these roasted ingredients along with some salt to a fine powder. Keep this spice powder for later use.
- When the potatoes are cooked, remove its skin and keep it aside.
- Now, heat a deep frying pan or a non-stick kadai. Pour 2 tablespoon of oil and once it is hot, add the mustard seeds.
- Once it splutters, add the urad dal and fry it to a golden brown texture. Also, add the curry leaves and asafoetida powder.
- Now, add the potatoes, turmeric powder and some salt for the taste.
- Stir fry the ingredients for few minutes. Wait for the potatoes to attain a golden brown colour.
- At last, add the spice powder and saute it for few minutes.
- When it’s ready, take it off from the pan and transfer it to a serving bowl.
- Serve it hot as a side dish for white rice and Sambar.
