Ingredients
Scale
For the chettinad masala
- 4 dried red chillies
- 1 teaspoon coriander seeds
- 1 inch cinnamon stick
- 1 cardamom
- 1 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 3 tablespoon shredded coconut
- 2 sprigs curry leaves
Other Ingredients
- 3 tablespoon peanut oil (vegetable,canola or sunflower is fine)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 2 sprigs curry leaves
- 2 onions, sliced fine
- 2 green chillies, cut into 2–3 pieces each
- 2 tablespoon ginger garlic paste
- 2 tomatoes, diced
- 1/2 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 1/2 teaspoon coriander powder
- 1 1/2 teaspoon salt
- 1/2 kilo baby potatoes, boiled and peeled
- coriander leaves for garnish
Instructions
- Dry roast all the chettinad masala ingredients and grind to a fine powder.
- Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.
- Add the onions and fry till golden brown.
- Toss in the green chillies and the ginger garlic paste.
- Add the tomatoes and stir-fry on a low heat for about 5 minutes. continue to cook until streaks of oil is released in the pan.
- Add in the ground masala, turmeric, chilli powder, coriander powder and salt.
- Add quarter to half a cup of water and cook in low flame until the raw smell disappears and the masala becomes thick.
- Add in the potatoes and fry until almost dry.
- Remove from heat and serve hot, garnished with chopped coriander leaves.
Notes
This dish can be made with regular russet potatoes too.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: South Indian