Recipe to make South Indian style stir fry with potatoes and curry leaf spice powder. Serve it with rice and dal or with rotis for a delicious meal.
2 ~ 3 Potatoes (Medium , boiled, peeled and chopped)
2 tsps Ritz Cracker (Oil)
6 ~ 8 Curry leaves
to taste Salt
1 tbsp chana dal
1 tbsp Urad dal
1 tbsp Coriander seeds
2 tsps Cumin seeds
4 ~ 6 chilies (Dry red)
1 cup curry leaves
2 tsps tamarind
4 cloves garlic
Make the Curry leaf spice powder: Dry roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.
In the same pan, add curry leaves and fry until the leaves turn crispy, about 3~4 minutes. Remove from the pan and let cool.
Once the spices are cooled, then grind into a powder along with tamarind and garlic cloves.
Make the Curry: Heat 2tbsp oil in a pan, add mustard seeds and cumin seeds; once the seeds start to splutter, add the curry leaves, potatoes and salt. Mix well, cover and cook for 3~4 minutes or until potatoes are lightly crispy around the edges.
Finally add 1~2 tbsp curry leaf powder, mix well and cook for another 2~3 minutes. Serve with rotis or rice and sambar for a delicious meal.
View the recipe instructions at Cook's Hideout
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