Find me a person who doesn't enjoy potatos! Potatos are a necessary item to complete a sumptuous meal. This recipe is mini's (my mom) creation. Wonder why we use thair/yogurt/curds in a crisp potato fry? The answer is :- The thair/yogurt/curds gives a slight sourness to the aloo which gives the curry a wonderful taste and doesn't make the sambar/red chilli powder hit your palate. It gives a nice smooth taste instead. It also coats the potato evenly, which makes the potato fry nicely in all sides. My husband loves this curry and so does any kid who has it as they don't find the raw spice hitting their palate. So enjoy and tease your palate with this recipe!
3-4 large potato. Well cooked. chop them in medium sized chunks (don't make them small, as they will break further while cooking).
1 tbl spn of red chilli powder
3/4 cup of yogurt
1/2 t spn of tumeric
Marinate the above for 15 min to half an hour.
1 t spn of mustard seeds
1 t spn of urad dal/ulattam paruppu/split black gram
1 medium sized onion finely chopped
3-4 curry leaves
aesophodita to sprinkle
salt to taste
In a non stick pan heat 2 tble spoon of oil.
Add the mustard seeds. Allow them to crackle. Add the urad dal and the curry leaves.
Sprinkle aesophodita (very little)
Add the onions and fry till transparent and add the marinated potato mixture.
Add salt,tumeric powder.
Add 2 tbl spns of oil again for the potato to fry.
Make sure you don't over toss, as this remobes the crip layer formed on the potatoes
Keep the flame in medium and toss not more that 3-4 times.
Make sure all sides of the potatoes are crisp.