CHETTINAD POTATO CURRY I EASY ALOO CURRY I SIDE DISH FOR RICE & ROTI

Yum
easy-potato-curry

Chettinad cuisine gives us so much tempting and filling recipes with their unique method of preparation. Aloo/Potato is all time favorite and when it's prepared in Chettinad style, never say “NO” to the recipe, right? The potato with freshly ground spices, will give aromatic and attractive, it suits for rice, roti or poori… Kids would love it much and perfect dish for potato lovers like me…us!!!


aloo-curry


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Category
Side Dish
Cuisine
Chettinad
Preparation Time
20 Minutes
Cooking Time
20 Minutes
Servings
 4
Source My Own  

INGREDIENTS
Potatoes – 1/2 Kg 
To roast & Grind
Cinnamon – 1” - 1
Cloves – 2
Cardamom – 2
Fennel seeds – 1 Tsp  
Cumin seeds – 1 Tsp
Black peppercorns – 2 Tsp
Dry red chillies – 3
Coriander seeds – 1 Tbsp
Coconut, grated – ¼ Cup
Dry curry leaves – Few

Oil – 2 Tbsp
Garlic, crushed – 2 Tbsp  
Shallots – 10, chopped
Turmeric powder – ¼ Tsp
Salt – To taste
Red chilli powder – 1 Tsp 

aloo-subji

METHOD
  • Boil the potatoes, peel and cut into small pieces and keep it aside.
  • Dry roast cinnamon, cloves, cardamom, fennel, cumin seeds, black peppercorns, red chillies and coriander for 2 minutes and transfer into a plate.
chettinad-potato-curry
  • Then add grated coconut to the pan, roast it for 1 minute and transfer into the plate, cool it completely and grind into smooth powder.
chettinad-potato-roast
  • Heat oil in pan, add mustard and urad dal wait for sputter.
  • Add crushed garlic sauté it for 2 minutes and then add shallots and sauté it till translucent.
side-dish-for-rice
  • Add the potatoes and stir it once and then add turmeric and salt sauté it for 5 minutes.
side-dish-for-roti-chapathi
  • Add red chilli powder and sauté it for 10 minutes on low flame.
  • When the oil oozes out from the masala, switch off the flame.
chettinad-potato-recipes
  • Serve it hot with rice or chapathi… 


chettinad-side-dish



 

2 comments:

  1. Lovely platter!!! Yum yum potato fry

    ReplyDelete
  2. wow...love the spices being used here..totally flavourful

    ReplyDelete

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VIJI




 
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