Chettinad Style Small Potatoes

I got some lovely small potatoes this time when I came back from Mumbai. My mom usually just cooks this in a pressure cooker and makes Potato Roast out of it. I thought of trying a different recipe this time. Chettinad cuisine is spicy. The taste of fennel seeds is my favorite!

Prep Time: 10 mins

Cook Time: 1 hr

Ingredients

• 50 gms Small potatoes

• 1 tsp Turmeric powder

• Salt, to taste

• 7-10 Curry leaves

Spice powder

• 3 Cloves

• 1 inch Cinnamon

• 5 Red chillies

• 1 tbsp Coriander seeds

• 1 tsp Fennel seeds

• 1/2 tsp Cumin seeds

• 1/2 tsp Pepper

• 1 tbsp Fresh grated coconut

For tempering

• 4 tbsp Sesame oil

• 1 tsp Mustard seeds

• 1 tsp Urad dal

• 1/2 tbsp Ginger garlic paste

• 10 Small onions or shallots

Instructions

1. In a pressure cooker add the washed potatoes, turmeric powder and salt and cook for 3 whistles

2. Once done, remove the skin. If there are bigger potatoes, you can cut them into halves.

Spice powder

1. In a pan take all the ingredients for spice powder and roast them till coconut becomes light brown

2. Once cool make a coarse powder of this and keep aside

To proceed

1. Peel the skin of the shallots and slice them

2. In a pan take oil, splutter mustard seeds and urad dal and saute till the urad dal becomes light brown

3. Add curry leaves and ginger garlic paste and saute till the raw smell goes away

4. Add the sliced onions and saute till light brown

5. Add the potatoes and salt and saute for 2-3 minutes

6. Add the spice powder, cover and cook for 5-7 minutes till the spice powder gets incorporated well into the potatoes

7. Serve hot with either sambhar, rasam or dal rice or plain rotis