Baby potato dry curry (Chinna urulai kizhangu poriyal) - Preparation time 30 mins
Everyone love potato. Baby potato will bit more tasty when compared to normal potato. I tried this one when dad came home. He liked the spicy dry curry. Try out this dry curry. It goes well with rasam rice and also with chapati.
Ingredients:
Baby potato - 10
Red chili powder - 1 tsp or 2 tsp ) according to your spice level
Coriander powder - 1 tsp
Cumin powder - 1tsp
Sesame oil - 2 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Rice flour - 1/2 tsp
Mustard seed - 1/4 tsp
Urad dhal - 1/2 tbsp
Curry leaves - 10
Preparation method:-
Pressure cook the baby potatoes and peel of the skin. Prick all the baby potatoes with fork in two or three places.
In a bowl add the baby potatoes, 1 tbsp of sesame oil, red chili powder, salt, turmeric powder, coriander and cumin powder. Mix them well and keep aside for marination (15 mins).
In a tawa add remaining oil, mustard to splutter, urad dhal to golden brown, curry leaves and finally goes the marinated potato along with rice flour.
Roast till the outer part turns roasted. This will be crispy outside and soft inside.
With hot rasam sadam (rice) and baby potato dry curry you love your lunch.
Note : Take care while cooking baby potato. It should not be too soft because it will get mashed while roasting.
Everyone love potato. Baby potato will bit more tasty when compared to normal potato. I tried this one when dad came home. He liked the spicy dry curry. Try out this dry curry. It goes well with rasam rice and also with chapati.
Ingredients:
Baby potato - 10
Red chili powder - 1 tsp or 2 tsp ) according to your spice level
Coriander powder - 1 tsp
Cumin powder - 1tsp
Sesame oil - 2 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Rice flour - 1/2 tsp
Mustard seed - 1/4 tsp
Urad dhal - 1/2 tbsp
Curry leaves - 10
Preparation method:-
Pressure cook the baby potatoes and peel of the skin. Prick all the baby potatoes with fork in two or three places.
In a bowl add the baby potatoes, 1 tbsp of sesame oil, red chili powder, salt, turmeric powder, coriander and cumin powder. Mix them well and keep aside for marination (15 mins).
In a tawa add remaining oil, mustard to splutter, urad dhal to golden brown, curry leaves and finally goes the marinated potato along with rice flour.
Roast till the outer part turns roasted. This will be crispy outside and soft inside.
With hot rasam sadam (rice) and baby potato dry curry you love your lunch.
Note : Take care while cooking baby potato. It should not be too soft because it will get mashed while roasting.
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