My 79th recipe, “Simple Potato Fry”, a quick and easy side. When I was growing up, I absolutely loved spicy food. Especially if it is anything to do with potatoes, then there is no doubt that it would be on my favorites list.
Potato Masala was one of the most frequently made sides at my home. It was the perfect side for sambar and curd rice my mom made for lunch and I could never get bored off it. But that recipe needs some prep work like slicing the onions, tomatoes and caramelizing them. Since I am always in the lookout for easier recipes, I wanted to try to create a simple potato fry that was equally delicious and something which I can make in less time and have along with my South Indian lunch.
I took the inspiration from the breakfast potatoes I enjoy at breakfast buffets at the hotels in US. They are just so wonderful with a perfectly crisp outside and a soft inside. When I first made this potato fry with the wonderful Indian spices, I was more than amazed that we could make such a delicious side in less than 15 mins. Ever since this potato fry has become a permanent fixture in my weekly lunch menu 🙂
Simple Potato Fry
Simple Potato Fry | Urulai Kizhangu Varuval is a South Indian style side dish perfect to have along with dishes like sambar rice, curd rice, etc.
- Potato - 4 Medium Small Cubed
- Sambar Powder - 1 1/2 tsp 1 tsp Red Chilli powder + 1/2 tsp Coriander powder or
- Salt - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Oil - 3 tsp
- Mustard - 1/2 tsp
- Broken Urad Dal - 1 Tbsp
- Jeera - 1/2 tsp
- First wash and peel the potatoes. Chop them into small cubes and keep them immersed in water.
- Heat 2 tsp of oil in a pan, add the mustard. Once it splutters, add the other ingredients under "To Temper", in the given order. Once the broken urad dal turns golden brown, add the chopped potatoes.
- Saute the potatoes for 2 mins. Then, add the salt, turmeric and sambar powder. Mix nicely. Add about 1/2 Cup of water and cook covered in medium flame until the water evaporates.
- The potatoes would be cooked and the raw smell of the masalas would be gone by now. Increase the flame back to high, add the remaining 1 tsp oil and saute for 3-4 mins, until the edges of the potatoes turn nicely golden brown and slightly crisp up. Turn off the flame.
- Enjoy hot as a side for South Indian Variety rices.
- Instead of non stick pan, you can use a iron skillet to get a nice crispy potato.
- Don't add too much water and over cook the potatoes. They would turn mushy.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.