Potato Roast is a great rice accompaniment. It goes well with Lemon rice, Curd Rice, Bisi Bela Bath or any other variety-rice.
|Medium sized Potatoes||4 - 5|
|Sambar powder||1 tsp|
|Turmeric powder||½ tsp|
|Chilli powder||1 tsp|
|Urad dal||½ tsp|
|Channa dal||½ tsp|
|Curry leaves||1 sprig|
1). Wash Potatoes and Pressure cook till soft (firm not mushy). Cool, peel the skin, cube them and keep aside.
2). Heat 2 tbsp of oil in a kadai. Add mustard, once they splutter add the cumin seeds, urad dal, channa dal, asafetida, curry leaves and roast till the aroma arises.
3). Add the turmeric powder, sambar powder, chilli powder, salt along with cubed potatoes and toss gently until they are entirely coated with the oil and spices.
4) Cook approximately 6-8 minutes until the potatoes are slightly brown and turns crispy. Mix well taking care not to break the potato cubes. Make sure the masala is well coated with the potatoes. Garnish with chopped coriander.
# You can follow the same recipe for Cheppakizhangu (Colocasia) roast.
# Make sure to cook in low-flame to prevent mushy/burnt potatoes. If you want it be crispy, increase the flame at the end and stir well.
# I paired it with Lemon rice, so made this roast bit spicy, you can adjust the spice level according to your convenience.
# Sambar powder is optional, it adds flavor to the roast.
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