Potato Fry South Indian Style

Prep Time: 10-15 mins I Cooking Time: 20-25 mins I Serving: 3-4

Ingredients :-

½ kg/1.1 lb Baby Potatoes (boiled & peeled)

4 tbsp/60 ml. Veg Oil

1 tsp Brown Mustard Seeds

1-2 small Fresh Curry Leaf Sprigs (washed)

3-4 Red Chillies (whole & dried)

3 Onion, med sized (finely chopped)

200g Freshly Grated Coconut

1 large Tomato (thinly sliced)

1.5 tsp Red Chilli Powder

1 tsp Turmeric Powder

½ tsp Black Pepper Powder

1 tsp Coriander Powder

½ tbsp Sambar Powder(store bought)

Salt to taste

¼ cup/60ml Water

1 tbsp Tamarind Pulp (small-size tamarind ball soaked in 2 tbsp of water, squeeze and strain)

Method :-

In a large bowl take the boiled baby potatoes and peel off the skin and set aside (covered) for later use

Heat oil in a vessel/pan. Add mustard seeds + curry leaves + whole red chillies to the pan and stir for 1-2 mins on low-medium flame till starts spluttering

Add chopped onions to the pan and sauté for 3-4 minutes on low-medium flame till translucent

Next add freshly grated coconut to the pan. Mix well and sauté for 7-8 minutes on low-medium flame till coconut colour changes to light golden brown

Add sliced tomato to the pan mix well and stir for 3-4 mins on low medium flame

Next add red chilli powder + turmeric powder + black pepper powder + coriander powder + sambar powder + salt to the pan. Mix all the spice powders well with the masala and keep stirring for next 4-5 minutes on low medium flame until oil separates

Add water to the pan and stir for another 2-3 mins

Add boiled potatoes to the pan and mix gently

Add tamarind pulp to the pan and mix well. Cook for 3-4 mins on low-medium flame and switch off the gas

Time to Taste :)

Serve hot with dal/ rice/ khichdi/ salad/ chutney etc.

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