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Spicy Chettinad Potato Masala Poriyal
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RECIPE
INGREDIENTS
325 grams potatoes, small, with skin on
1⁄4 cup vegetable oil
1 teaspoon black mustard seeds
2 teaspoons urad dal (black gram), hulled and split
50 grams onions, finely chopped
1 tablespoon red chilli powder, heaping, mild
1 teaspoon ginger, peeled and minced
1 1⁄4 teaspoons garlic, peeled and minced
1 teaspoon turmeric powder (haldi)
10 curry leaves
1⁄2 teaspoon salt, or to taste
COOKING METHOD
- Pour 6 cups water into a saucepan and bring to a boil over medium heat. Slide in the potatoes; let boil, covered, about 30 minutes until potatoes are soft. Drain in a colander until cool to the touch. Peel potatoes and set aside.
- Add oil to a large kadhai or wok over high heat. When the oil is hot but not yet smoking, toss in the mustard seeds. Once the mustard seeds start to crackle, add the urad dal and onions. Sauté until the onions are lightly browned before adding the chilli powder, ginger, garlic, turmeric and curry leaves. Stir and scrape well to ensure that nothing sticks to the kadhai.
- Follow by adding the salt and sliding in the boiled, peeled potatoes; stirring well to coat. Turn the flame to low and cook for an additional 3 – 5 minutes.
- Take off the heat and serve.
Cook’s Note: Can be made a day ahead allowing the flavors to blend together. Reheat gently adding a few spoons of water if needed.
Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.
- Pour 6 cups water into a saucepan and bring to a boil over medium heat. Slide in the potatoes; let boil, covered, about 30 minutes until potatoes are soft. Drain in a colander until cool to the touch. Peel potatoes and set aside.
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