Chettinad is a part of southern india. The cuisine from that region is known for its fiery taste and beautiful aromas. Below is a recipe with potatoes from the Chettinad cuisine.
Baby Potato – 400 Gms
Coriander (Dhania) Powder- 1 tsp
Jeera (Cumin seeds) – ½ tsp
Pepper – ¼ tsp
Javitri (Maze) – 2 strands
Elaichi (Cardoman) – 2 inch
Lavang (Cloves) – 4
Stone Flower (Dagad Phool) – small piece (optional)
Red Chilli -1
For Paste (B):
Coconut – 3 tbsp (Grated)
Ginger – ½ inch
Garlic Pods – 5 Nos
Other Ingredients (C):
Oil – 2 tbsp
Mustard seeds (Rai) – ½ tsp
Split Black Gram (Urad Dal) – ½ tsp
Curry Leaves – 1 string
Onion (Big) – 1 (finely chopped)
Tomato – 2 (Finely Chopped)
Dhania (Coriander) Powder – 1 tsp
Chilli Powder – ½ tsp
Turmeric (Haldi) Powder – 1 pinch
Salt to taste
Wash the Potatoes and pressure cook for 2 whistles. Cool and peel off the skin.
Dry roast all the ingredients in A and transfer to a bowl.
Dry roast all the ingredients under B till Coconut becomes dry and starts changing the color lightly. Allow to cool.
Grind all the roasted ingredients in A to a fine powder.
Add the coconut mix, add a few drops of water and grind further to a fine paste.
Heat Oil in a pan, add mustard seeds. When it starts crackling, add black gram and then curry leaves. When it becomes crispy, add sliced Onions and tomatoes and sauté till they become soft.
Add Chilli Powder, Coriander Powder, Turmeric Powder and salt.
Stir fry for a few minutes and add the ground paste. Stir cook for another 4 to 5 minutes.
Add the Potatoes and mix well.
Add ¼ cup of water. Mix well, cover and cook in medium flame till all the water evaporates.
Goes well with rice or any indian bread.