This Kerala-style baby potato recipe is a delicious and easy side dish. It pairs perfectly with rasam rice, dosa, chapati, and all types of mixed rice.
In South Indian cuisine, especially in Kerala, baby potatoes hold a special place in many dishes. These small potatoes are known for their unique flavor and nutritional value. Kerala Style Baby Potato Fry is a traditional cooking method that uses a simple cooking process but is very satisfying in taste. This fry is made by roasting the potatoes with various spices, which creates a wonderful taste and aroma.
This recipe, especially when served with South Indian dishes like rasam rice, curd rice, sambar rice, further enhances the taste of the meal. It is also suitable to be served as a side dish with breakfast items like dosa and chapati. As this recipe is a nutritious and tasty side dish, it is loved by everyone from children to adults.
This Kerala style baby potato fry recipe is something that even cooking beginners can easily try. The ingredients used in this recipe are easily available, and the cooking method is very straightforward. By following this recipe, you can easily prepare a delicious and healthy side dish in your home.
This recipe will undoubtedly be a feast for your family and friends.
Preparation Time
30 Minutes
Serve
4 person
- Baby potatoes - 1/2 kg
- Urad dal - 2 tablespoons
- Chana dal - 1 tablespoon
- Coriander seeds - 1 tablespoon
- Cumin seeds - 1 tablespoon
- Black peppercorns - 1 tablespoon
- Dry red chillies - 5
- Water
- Oil - 2 tablespoons
- Salt - as needed
- Pressure cooker - to boil the potatoes
- Plate - to peel the potatoes
- Pan - to roast the spices
- Mixer - to grind the spices into a powder
- Spoon - for roasting and stirring
- Bowl - to serve the podi potato dish
- Boil the potatoes: Put the baby potatoes in the pressure cooker, add enough water to cover them, and cook for 2-3 whistles.
- Peel the potatoes: Once the potatoes are cooled, peel them and set them aside on a plate.
- Roast the spices: Heat a pan on the stove. Once the pan is hot, add the urad dal. When the urad dal starts to turn golden brown, add the chana dal and roast it as well. Be careful not to burn it. Next, add the coriander seeds, cumin seeds, and peppercorns one by one. Roast everything well, making sure not to burn them.
- Cool the spices: Once roasted, transfer the spices to a plate and let them cool down.
- Grind the spices: Grind the roasted spice mixture in a mixer until it is coarsely ground. Do not grind it too finely.
- Fry the potatoes: Heat the same pan again and add oil. Once the oil is hot, add the peeled potatoes from the plate. Stir the potatoes gently for a couple of minutes.
- Add the spice powder: Add the ground spice powder to the potatoes and mix well.
- This Kerala-style baby potato recipe goes well with rasam rice, dosa, chapati, and all kinds of mixed rice. It makes a great side dish to enjoy with these meals.
- Try this recipe and impress your family! Share it with your friends too.
- Serve this recipe hot.
- If you like, you can garnish it with coriander leaves.
- This recipe is sure to be loved by kids.
- When boiling the potatoes, make sure they don't get overcooked.
- When roasting the spices, keep the heat on medium.
- If you prefer, you can add ginger and garlic to this recipe.
- You can add any vegetables you like to this recipe.
- For a richer flavor, you can add a pinch of asafoetida (hing) while roasting the spices.
- You can also add a small piece of jaggery (gur) to balance the flavors.
- If you don't have dry red chillies, you can use 1-2 teaspoons of red chilli powder instead.
- You can adjust the amount of spices according to your taste.
- This recipe can be stored in the refrigerator for up to 2 days.
- I hope this is helpful! Let me know if you have any other questions.
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