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It has been a really long time since I blogged. March has been a really hectic month so far and I never got around to making anything too fancy. After a really busy few weeks, decided to make something quick and simple. A baby potato roast south Indian style dish that goes well with both phulkas and rice. Adapted the recipe from

Chettinad potatoes1

This is what you’ll need

For the potatoes

Baby potatoes: 1/2 kg (boiled and peeled)

Onions: 2 (sliced)

Tomatoes: 2 (chopped)

Green chillies: 2 (slit)

Ginger garlic paste: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Mustard seeds: 1/2tsp

Urad dal: 1/2tsp

Curry leaves: 2 sprigs

Oil: 3tbsp

Salt to taste

For the Chettinad masala

Dried red chillies: 4

Coriander seeds: 2tsp

Cinnamon stick: 1/2″ piece

Cardamoms: 2

Cloves: 2

Fennel seeds: 2tsp

Cumin seeds: 1tsp

Pepper corns: 1tsp

Coconut: 3tbsp ( fresh or desiccated)

Curry leaves: 2 sprigs

Let’s get cooking

1. Dry roast all the chettinad masala ingredients and grind to a fine powder.

2. Heat oil in a pan and when the season with the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.

3. Add the onions and fry till golden brown.

4. Toss in the green chillies and the ginger garlic paste.

5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. Continue to cook oil is released in the pan.

6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.

7. Add quarter to half a cup of water and cook on low flame until the raw smell disappears and the masala becomes thick.

8. Add in the potatoes and fry until almost dry.

9. Remove from heat and serve hot, with phulkas or rice and dal.

Chettinad style baby potatoes

Approximate preparation and cooking time: 1 hour

Serves: 6

chettinad potatoes

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