South Indian foods have a unique place in the culinary world. We are proud to have Deepa Adaikkalavan as our guest author. Since she is from Tamil Nadu, her recipes from South India will add colours and variety to Farmtorasoi.
For the uninitiated, chettinad food is renowned in Tamil Nadu. It finds its origins among Nattukotai Chettiars community from Chettinad region. The food is well known for using variety of freshly ground spices like fennel, fenugreek, cumin etc. The flavors of Chettinad cuisine is unique and of course priceless in taste.
Chettinad Potato Roast
- 5 Medium Size Potatoes Cut into medium size cubes.
- 10 Medium Size Shallots (Small Onions) Slit into half
- 1/2 tbsp Mustard Seeds
- 1/4 tbsp Cumin (Jeera) Seeds
- 1/4 tbsp Fennel Seeds
- 1/4 tbsp Black Pepper Seeds
- 1 Red Dry Chilli
- 1 Bay Leaf
- 1 Cinnamon (Dal Chini) Smash into small pieces
- 3 tbsp Cooking Oil
- 4-5 Cloves Garlic Peeled and slit into half vertically
- 1 inch Garlic Smash it
- 1 Big Size Tomato
- 1 Green Chilli Slit into two pieces
- 1 tbsp Red Chilli Powder
- 1 tbsp Turmeric (Haldhi) Powder
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Black Pepper Powder
- 10-15 Leaves Curry Leaves
- 1 Bunch Coriander Leaves Chopped
- Salt To Taste
- Boil the potato cubes and keep aside.
- In a broad pan, heat 3 tbsp of oil. Once hot, add bay leaves, cinnamon, mustard seeds, cumin seeds, fennel seeds, black pepper and dry chilli. Saute well
- Next add onions, ginger, garlic and curry leaves.
- Fry till it turns light brown. Add tomatoes, turmeric, cumin powder, black pepper powder, chilli powder and salt. Mix well. Keep medium flame.
- Sprinkle some water and cook with lid closed for 7 to 8 mins.
- Once water start to dry up and oil floats on the sides, add the boiled potatoes.
- Fry the potatoes in slow flame for another 3 minutes. Garnish with coriander leaves.
- Remove from fire.