POTATO / URULAIKIZHANGU IDICHA MASALA

 

This is an interesting dish, wherein the roasted ingredients are coarsely pounded and mixed with the potatoes. Pounding ingredients in mortal and pestle gives best results. Since it is a tedious process, I grind it in the mixer jar. The coarse texture provides the crunch and makes it a flavorsome accompaniment for lemon rice, curd rice,jeera rice and plain rice. This curry can be prepared in two different methods. In first method,blanched, deep fried potatoes is tossed over the powdered ingredients. In the second method boiled potatoes is blended with  the coarse powder. I have chosen the second method. Hence incorporated steamed potatoes.

 

INGREDIENTS TO POUND COARSELY

 

CORIANDER SEEDS -  1 TBSP

 

GRAM DAL-  5 TSP 

 

FENNEL SEEDS- 1 TSP

 

CUMIN SEEDS- 1/2 TSP

 

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 5 NOS

OTHER INGREDIENTS

STEAMED POTATOES- 300 GRAMS

 

CRUSHED GARLIC CLOVES- 6 NOS

 

CHOPPED ONIONS- 2 NOS

 

CURRY LEAVES- 1 SPRIG 

OIL- 1 TBSP

SALT TO TASTE

METHOD

Wash and steam potatoes and keep it aside. On cooling take out the peel and chop it to big pieces.

In a pan dry roast all the ingredients cited above and grind to little coarse powder on cooling .

In the same pan add oil. When it is hot,add chopped onions,salt and saute till the onions turn translucent.Now and crushed garlic cloves,curry leaves and saute for few minutes and switch off.

Add chopped potatoes over the sauteed onions.

At last add coarsely ground masala powder and mix well.