This is pure indulgence. I just posted an oil free rasam recipe few days back and here I am posting this potato side recipe that takes a little more oil than normal vegetable sides. I L.O.V.E. this traditional, simple potato poriyal so much so, while growing up.. we had it two or three times a week. Now I always pair this poriyal with rasam or yogurt rice , so that the fat content of the entire meal is at bay. This may not be how you want to make the poriyal always, but once in a while it is okay to dive into the indulgence :).
- Boil and peel the potatoes and cut them into big pieces. Sometimes when I am in a hurry I microwave the potatoes (Heat a medium size potato for 3-4 mins without water in the microwave) also.
- You will need :
- One small red onion or half of a medium onion
- curry leaves – few
- Garlic – 2 cloves crushed with peel (optional)
- Turmeric powder – 1 tsp
- Sambar powder – 3 -4 tsp
- Salt to taste.
Also you will need mustard seeds or cumin for initial seasoning which is also optional.
[Sambar Powder is readily available in all Indian grocery stores. Most of the available brands are good. If you do not have sambar powder you can replace it with cayenne or red chilli powder.]
- Heat 2 tbsp of oil in a wok, and fry mustard seeds or any of your preferred seasoning like cumin or fennel or cloves and cinnamon… I used mustard seeds and urad dal . Then saute the onions and curry leaves.
- Once the onions turn slightly brown, add the turmeric, sambar powder and salt directly to the oil. This will cook the masalas in a flash. Reduce the heat and make sure not to burn the sambar powder.
- After 30 seconds, add the potatoes to the wok and mix well. This method of adding the masalas to the oil directly, ensures that the potatoes get evenly coated with the spices.
- Cook for a minute and then add the crushed garlic and cook for another 2 minutes.
- The dish as of now is ready. But you can leave the potatoes in the wok for another few minutes to crisp.
Once you have the boiled potatoes ready, this will be done in five minutes. As I mentioned earlier, this is usually served as a side for rice, but it can also be used as filling for wraps or sandwiches. These potatoes are crispy, spicy , garlicky……and you will like everything about them 🙂