Tuesday 27 May 2014

Aloo Fry (உருளைக்கிழங்கு வதக்கல்)

Children often prefer potatoes over other green vegetables. This less spicy preparation is popular with kids at home!

Ingredients: (Serves four)
Aloo/ Potato – medium sized, 6 no
Salt – to taste
Mustard – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida – a pinch
Red chilli powder – 1 teaspoon (adjust to taste)
Rasam powder – 2 teaspoons
Turmeric powder – 1 teaspoon
Oil – 3 tablespoons
Curry leaves – a few

Aloo Fry (உருளைக்கிழங்கு வதக்கல்)
Method:  Peel the potatoes and cut them into small pieces. Soak cut potato pieces in water immediately; otherwise they will turn darker in color if left exposed to air.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add urad dhal. Saute till the dhal turns golden brown in color. Add asafoetida, cut potato pieces, turmeric powder and salt. Cover and cook for approximately 5 minutes, till the vegetable is half cooked. Remove the lid. Add rasam powder and red chilli powder. Mix well and fry on low heat, stirring occasionally to prevent the poriyal from sticking to the kadai. Switch off the fire, when oil starts to separate from the vegetable. Garnish with curry leaves. Serve hot with rice and sambar/ kuzhambu/ rasam. 

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