Potato Poriyal
Servings: 4
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Ingredients
- 2 big Potatoes 500 gms approx, cut into small-medium size cubes
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- Salt
- 4 tbsp Grated Coconut
For tempering
- 1 tsp Mustard seeds
- 1 tsp Cumin / Jeera
- 1 tsp Urad dal / Husked Black Gram
- 1 tsp Chana dal / Husked Bengal Gram
- 1/2 tsp Asafoetida powder / kayam / hing
- 1-2 Dried red chilli
- Curry leaves
- Salt
- Oil I used coconut oil
Instructions
- 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.
Notes
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.
If you want, you can use ghee instead of oil to cook this dish.