Chettinad Style potato fry, a lip smacking potato side-dish, made with fresh spice powder, that gives it the aromatic taste and texture. A perfect side to pair with rice.
Course: Main Course, Side Dish
Cuisine: Chettinad, Chettinadu, Indian, South-Indian
Keyword: Chettinad style potato curry, Chettinad urulai curry, How to make crispy potato fry, How to make spicy potato curry, Potato fry, Sweet potato curry
Prep Time: 15minutes minutes
Cook Time: 15minutes minutes
Total Time: 30minutes minutes
Servings: 4 people
- 1 kg Potatoes I have used russet potatoes, baby potatoes can also be used.
- ½ teaspoon kashmiri chili powder optional, just for color
- ½ teaspoon turmeric powder
- 1.5 teaspoon salt or to taste
For the Chettinadu Spice Powder
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon black peppercorns/milagu
- 1.5 tablespoon coriander seeds/dhaniya
- 1.5 tablespoon chana dal/gram dal/Kadalai paruppu
- 1.5 tablespoon urad dal/black gram dal/Uluntham paruppuu
- 6-8 dried red chilies adjust according to preference.
- 1 tablespoon cold pressed ground nut oil coconut oil/sesame oil can also be used
- 1 teaspoon mustard seeds/kadugu
- ¼ teaspoon hing/asafoetida
- 3 nos round red chilies
- few curry leaves
- Peel and wash the potatoes. Cut them into cubes. Take the cubed potatoes in a large pan, add enough water to submerge them,
- Take it to heat. Let it come to a boil. Switch off the heat. Keep it covered for 5 minutes. After the said time, remove cover, drain the potatoes. Keep it aside until use.
Let us make the chettinad spice powder
- Measure and take all the ingredients mentioned under spice powder.
- Dry roast the ingredients until aromatic and golden brown. Keep the flame low while dry roasting the spices to avoid burning.
- Remove the roasted spices to a flat plate, let it cool down completely. Once cool, grind it to a fine powder in a spice grinder.
Let us make Chettinad Potato Fry
- Heat a wide pan with oil mentioned under tempering. I used my cast iron pan, perfect for such crispy fries.
- When the oil is hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to the hot oil. Reduce the flame to medium,
- Now dump the parboiled potatoes into the pan. Let it sit undisturbed for a minute.
- Now mix the potatoes with the tempering, coating all the deliciousness into the potates.
- Add turmeric powder, Kashmiri red chili powder, and 2 teaspoon of freshly ground chettinad spice powder to the potatoes.
- Add salt and mix it all together. Reduce the flame to simmer cover and cook the potatoes for 5-8 minutes for the flavors to mingle.
- After the said time, remove the cover and let it cook for another 8-10 minutes without cover for it to brown and crisp nicely. Dont forget to mix once ⅔ minutes for even browning and crisping.
- That’s it, delicious, crispy, spicy potato fry ready to serve. Serve this delish side with rice or roti.
- At home kids love such dry spicy curries as filling for wraps and rolls. They pack well for school and office lunches.
- The color of the spice powder depends on the variety of chilies used to make the powder. I have used normal round dried red chilies.
- So the color of my Chettinad spice powder is very pale. I have added Kashmiri red chili powder for the sake of color in this potato curry.
- The spice powder can be made ahead and used in many other dry curries.
Calories: 303kcal | Carbohydrates: 59g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 900mg | Potassium: 1337mg | Fiber: 10g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 148mg | Calcium: 81mg | Iron: 4mg
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.