2bigPotatoes 500 gms approx, cut into small-medium size cubes
1 tspCumin / Jeera
1tspUrad dal / Husked Black Gram
1tspChana dal / Husked Bengal Gram
1/2tspAsafoetida powder / kayam / hing
1-2Dried red chilli
Oil I used coconut oil
Boil potatoes till it becomes tender, but not mushy (refer notes). Drain and keep aside.
Heat oil in a wise pan. Add the ingredients for tempering in the given order (from mustard seeds - curry leaves).
When mustard seeds crackle, add turmeric powder, chilli powder & salt. Fry for a min. Add cooked potatoes. Gently stir and make sure the potatoes are coated well with the spices. Cook for 2-3 mins.
Add grated coconut and mix till it's combined. Drizzle some oil.
Serve hot with rice.
Cooking the potatoes - I brought the potatoes to boil and simmer it for 8 minutes. I added salt while boiling the potatoes. If you are adding salt, while cooking potatoes, be careful when you add salt the second time. If you want, you can use ghee instead of oil to cook this dish.
This Potato Poriyal was printed from https://mariasmenu.com/vegetarian/potato-poriyal.
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