All time favourite at home. A simple classy side that is lip smacking super spicy.!
X is another difficult letter in the series to get an authentic traditional recipe. And after scoring the internet a zillion times and pestering both moms I could not get any. Hence I had to go with an adjective and chose a dry veggie side that is everyone’s favourite. Who can say no to potatoes, right?!
- 3 Cups finely diced Potatoes
- 2 Tbsp Oil
- 1/4 tsp Kadugu | Mustard seeds
- 1 Tbsp Kadalai Parupu | Channa dahl
- Few Curry leaves
- A pinch of asafoetida
- 1/2 tsp extra hot chilli powder
- 1/4 tsp Turmeric powder
- Salt as needed
Heat a heavy bottomed kadai or a cast iron pan. Add oil and once hot, add the mustard seeds and let it splutter.
Then add the channa dahl, curry leaves and stir until it becomes golden brown.
Meanwhile mix the salt, red chilli powder, turmeric powder and asafoetida in a bowl. Once the channa dahl is golden brown in colour add the spice mix.
Stir quickly and then immediately add the diced potatoes and mix it well.
Stir and mix well. You can cover and cook until the potatoes become slightly tender.
Once they are partially cooked, remove the lid and keep it on medium flame.
Keep stirring once in a while and keep it on the flame until your desried level of roast is achieved.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63 here.