Chettinad cuisine is a famous cuisine from the Chettinad region of Tamil Nadu state in South India. A variety of aromatic spices are used in the preparation of Chettinad dishes. Though the cuisine is mostly well-known for its non-vegetarian dishes, there are few popular vegetarian dishes as well like paniyaram, seeyam, kavuni arisi, kandarappam etc.
Today's recipe is a simple yet spicy and flavorful baby potato roast cooked with aromatic spices. This goes well with rice and South Indian curry like sambar or rasam. I served this delicious potato roast with hot piping parippu rasam and rice - a wonderful combo!
Baby potato - 12 to 15
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Asafoetida/Hing - a pinch
Oil - 2 tbsp
Salt - to taste
Split urad dal - 1 tbsp
Channa dal - 2 tsp
Whole dry red chillies - 4 to 5
Black peppercorn - 5 to 6
1. Boil the potatoes and peel them. Keep aside.
2. Dry roast the ingredients under masala until nice aroma comes. Cool and grind to a powder.
3. Heat 1 tbsp oil in a pan and add mustard seeds. When it pops, add hing, turmeric powder, curry leaves and salt. Fry for 30 seconds.
4. Then add the potatoes and fry for 2-3 minutes making sure it gets coated well in the oil.
5. Then add the powdered masala and mix well ensuring masala is well coated on all potatoes.
6. Add remaining 1 tbsp oil and roast in medium flame till potato gets a light golden crust.
1. My baby potatoes were little big, so I have halved them. You can use normal potatoes also, just cut them into cubes.
2. Potatoes should not be overcooked else they will break while frying. You can also peel and microwave the potatoes.