|1 tbsp Oil|
|1/4 tsp Turmeric powder|
|1 tsp Chilli Powder|
|1 tbsp Gram flour|
|1/4 tsp Asafoetida|
|1 tsp Mustard seeds|
|to taste Salt|
We all love that elai saapadu(elaborate meal that is served on festive days and weddings on a plantain leaf).But we have reduced cooking the number of items even on a festive day because we cannot eat that much or we shouldn’t eat that much.
But once in a while we would love to enjoy the simple yet very delicious Iyengar elai saapadu with its simple dishes.
Here is an elaborate meal. We serve sugar and ripe banana on the left.Next the curries such as Beans paruppu Usili, Podalanga kai or snakegourd curry, Urulai kara curry or potato roast, Carrot kosumalli, Thair pachadi, Sambhar, Thakkali Rasam, Mor kuzhambu, appalam,Vadai, Pickles, Rice and Curds.
I have already blogged about most of the recipes and today it is the Potato kara curry which is the hero. It is a very simple curry, with a few tricks to give you the result of perfect crispy potato curry.
Potato Kara Curry
Wash and peel the potatoes. Cut into even sized small cubes
To the cut potato, add the chilli powder, turmeric powder, gram flour and salt and mix well. Let it rest for 5 minutes
Heat oil in a pan. Once it is sufficiently hot add the mustard seeds. When they start to splutter add asafoetida and saute for few seconds
Now add the vegtables, mix well , close with a lid and cook in medium flame for 4 minutes. After 4 minutes, take out the lid and continue to cook stirring regularly till it becomes crispy which will take another 4 minutes. Serve warm
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