Potatoes have to be the ultimate comfort food. I have not come across someone who does not like potatoes. This potato poriyal is a south indian comfort food. I can eat it everyday. My family loves it. “My idea of heaven is a great big baked potato fry and someone to share it with.” -Oprah. This dish is the simplest but bursting with flavor. Potatoes are sauteed and roasted on a low flame for a long period of time so it roasts and caramelizes and transforms into an excellent side dish. I make this fry in a nonstick pan. Here is how I do it.
Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.
Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve with rice.
- 6 medium size Potatoes
- 3 tablespoon Oil
- ¼ teaspoon mustard seeds
- ½ teaspoon Urad dal
- ½ teaspoon Cumin seeds
- 2 Dried red chilli
- 2 sprigs Curry leaves
- 5 cloves Garlic, minced
- 2 medium sized Onions, chopped
- 1 teaspoon Salt
- 2 teaspoon Sambar powder
- 1 teaspoon Turmeric
- ¼ teaspoon Asafoetida
- Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.
- Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve with rice.