Description
Experience the burst of flavors with these baby potatoes cooked in a fragrant southern Indian spice mix, featuring the subtle heat of black peppercorns.
Ingredients
Units
Scale
- 500 grams baby potatoes, boiled and peeled
- 4 whole dry red chilies
- 1 tbsp (15 ml) urad dal (split black gram, skinless)
- 1 tbsp (15 ml) black peppercorns
- 1 tbsp (15 ml) coriander seeds
- 1/2 tsp mustard seeds
- 4-5 curry leaves
- 1/4 tsp asafetida powder
- 2 tbsp (30 ml) oil
- Salt, to taste
Instructions
- Dry roast the whole dry red chilies, urad dal, black peppercorns, and coriander seeds in a pan over medium heat until they are fragrant and slightly browned. This should take about 3-4 minutes. Allow them to cool completely.
- Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- In a large frying pan, heat the oil over medium heat. Once the oil is hot, add a dash of asafetida powder and mustard seeds.
- When the mustard seeds begin to crackle, add the curry leaves and stir for a few seconds until fragrant.
- Add the boiled and peeled baby potatoes to the pan. Stir well to coat the potatoes with the spices.
- Sprinkle the ground spice mix over the potatoes and add salt to taste. Stir well to ensure the potatoes are evenly coated with the spice mix.
- Cook the potatoes for about 5-7 minutes, stirring occasionally, until they are well roasted and the spices are fully absorbed.
- Serve hot with roti or rice.
Notes
- Curry leaves are a staple in southern Indian cooking and add a unique flavor to the dish.
- Adjust the number of red chilies to control the heat level.
- This dish pairs well with roti or rice.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0