Spicy Methi Potatoes
It is indeed amazing to see how many variations are there in preparing potatoes. From gravy dishes,roasted,baked,fries,as an important stuffing ingredient , the list is endless.
Potatoes are also used to mask flavours when the dish has any overpowering flavour not intended.They come to the rescue when you have added too much salt to the dish. Potato flakes are also being used in baking, potato flour is also replacing many other flours.
Ingredients:
3 4 medium sized potatoes pressure cooked and peeled. (Quantity depends on the no of servings.)
1 tsp mustard seeds.
1 tsp split udad dal seeds. ( split black gram)
1 tsp turmeric powder.
2 tsp Kashmiri chili powder
salt to taste
1/2 tsp asafoetida./hing
2 tbsp oil
2 tbsp roasted powdered methi seeds/fenugreek seeds
sprigs of curry leaves.
Spicy Potatoes with Methi
Method:
Take the cooked potatoes and peel them. Roughly mash them into chunks. You can also cut them into cubes if you desire.
In a hot pan ,put the oil and let the mustard seeds splutter and then add the udad dal seeds and let it turn golden.
Add the potatoes and add the turmeric powder,chilli powder,salt,asafoetida and let it get a nice roasted colour by keeping the flame on a slow flame.
You can now add the roasted methi powder and let the potatoes cook till they turn golden,and look crispy.
Remove and garnish with sprigs of curry leaves.
This goes very well with rasam,vatha kozhambu/ (spicy concentrated soup made from tamrind extract and other spices.)
Suggestions:
1.Methi Potatoes are made in many ways.This is one of them.
2 With fresh methi leaves they taste great.Method is the same.
3.Kasuri methi may be added too.instead of roasted powdered methi seeds.
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.