Potato fry recipe, easy, quick South Indian style

Potato fry recipe, simple, easy to make, quick South Indian stir fry to go with rice and rasam

• Prep time: 10 min
• Cook time: 30 min
• Serves: 5

Main Ingredients:

1. potato

Ingredients

• Potatoes - 3, large (peel, dice and place in salted water for 15 mts)
• Turmeric powder - 1/2 tsp
• Green chilis - 3, slit length wise
• Pappula podi - 1/2 tsp OR Sambar powder - 1/2 tsp (optional)
• Salt to taste
• Tempering:
• Oil - 1 1/2 tbsps
• Mustard seeds - 1/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - 1 sprig

Method

1. Heat oil in a heay bottomed vessel, once hot add the mustard seeds and allow to splutter. Immediately add asafoetida, green chilis and curry leaves and saute for few seconds.
2. Add the diced potatoes and cook on high flame for 4 to 5 mts, tossing the cubed potatoes frequently.
3. Reduce flame, add turmeric powder and mix. Place lid and cook on low flame for 15 mts. After 15 mts, remove lid, add salt to taste and mix well.
4. Place lid and continue to cook on low flame till the potatoes soften for another 5 mts. Add pappula podi or sambar podi at this stage. Continue to cook the potatoes without lid till the potatoes turn slightly crisp with a light brown shade.
5. Turn off flame and remove to a serving bowl. Serve with rice, rasam and papad.

Tips

• Asafoetida can be replaced with a crushed garlic clove.
• You can use red chili powder in place of pappula podi or sambar podi.
• An iron kadai or a non stick pan can be used. I used an iron kadai.
• To make pappula podi/putnala podi, grind 1 1/2 tbsps roasted chana dal (dalia), 1 dry red chili, pinch of cumin seeds and 1/4 tsp dry coconut powder.