A traditional South Indian (read Tamil) side dish. I have very fond memories of my mum packing lunch for school with rice, sambar, curd and oorulaikazhangu varuval! It still remains one of our favorite curries at home. Very few people I know can recreate the magic of my mum, let's just say I tried my best!
Ingredients:
Half boiled potatoes - 2, large
Garlic - 3,4 cloves
Oil - 2 tbsp
Seasoning:Salt to taste
A little pepper
Cumin seeds
- 1 spoonMustard seeds
- 1 spoonAsafoetida
- a pinchCurry leaves
- 3,4 numbersChilly powder
- 1 spoonTurmeric powder
- half a spoonCoriander/ Cilantro for garnishing
How to:
Peel the half- boiled potatoes and dice them. The reason I've mentioned half-boiled is because completely boiled potatoes might get squashed and don't quite taste the same way we intend this recipe to. Raw potatoes will take a long time to cook this way.
Heat 1 tbsp of oil in a pan. When hot add the mustard and cumin seeds and allow them to splutter. Add the sliced garlic cloves and stir fry. Next add the asafoetida and curry leaves. Throw in the diced potatoes, turmeric and chilly powder. Add salt to taste. Sprinkle a little water and cover the pan with a lid so that the potatoes cook in the steam without much water. Open the lid and check after 4-5 minutes, stir it once in a while and repeat until well done and looks golden in color.
Add the remaining 1 tbsp of oil and stir fry without the lid this time for 1-2 minutes for the finishing touch.
Top it with some crushed black pepper and finely chopped cilantro/ coriander leaves .
Tastes best with curd rice :)
one word. foodgasm.
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