Chinna Urulai Chukka(Spicy Baby Potato Dry Fry)

 

Serving: 4 | Type: Chettinad Poriyal / Fry

Baby potato Sukka Cook

Ingredients:

Marinate:

Baby Potato -20 to 25
Yogurt Thick -2tbsp
Red chili powder -1tsp
Oil -1tbsp
Salt -to taste

 

Seasoning:

Oil -2tbsp
Cumin -1tsp
Sombu -1tsp
Onion(chopped) 1cup
Chili and Dhaniya powder -2tbsp
Ginger garlic paste -1tsp
Tomato Paste -2tbsp
Curry leaves -few

 

Pound Masala:

Baby Potato sukka Masala powder

Sombu -1tbsp
Black Pepper -1tbsp
Cloves -3
Garlic with skin -4

 

Method:

Baby Potato Sukka Instove

  1. Boil the potato with enough salt and peel the skin and keep it aside.
  2. Now marinate with other ingredients except yogurt and let it sit for 2 hours.
  3. Mean times pound the masala coarsely and keep it aside.
  4. Take a pan heat with oil now add seasonings fry without burning, then add onion and ginger garlic paste with little salt.
  5. Sauté for 1 or 2 minute, then add tomato paste sauté well.
  6.  Now add marinated potato mix well.
  7. Now add chili and Dhaniya powder and yogurt mix and cook well on medium flame.
  8. Then add pound masala mix it and cook well.
  9. Cook it for 5 to 10 minutes then check the salt and spicy.
  10. If it is not enough add salt and black pepper powder and mix well.
  11. Serve with rice.
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