This Chennai Potato Varuval recipe is sent to me by a reader/friend/follower from g+. The original recipe is from chef Damu. It tasted good, when I had with pepper rasam. It is not much spicy also and my lo also loved it.
Preparation time: 15 min | Cook Time: 10 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian
Boiled Potato - 3 medium sized
Onion - 1 chopped finely
Garlic - 4 to 5 cloves chopped finely
Fennel seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/5 tsp
Salt as per taste
Green chilli - 1 chopped finely
Curry leaves - 1 spring
Lemon juice - 2 tsp ( from half a lemon)
Fried gram dal powder / - 1 tbsp
Coriander leaves for garnishing
1. Boil the potato. Cut into cubes and keep it ready. Prepare the pottukadalai powder ( fried gram dal powder ) and keep it ready. In a kadai, add oil and when it is hot, add the fennel seeds, curry leaves. Add the green chilli and onion and fry till onion are translucent.
2. Add the ginger garlic paste and fry till raw smell goes off. Add in the potato pieces.
3. Add the turmeric powder, chilli powder, salt, coriander powder and chopped garlic. Sauté them till the powders are cooked and well coated with the potato. Add in the lemon juice.
4. Add in the pottukadalai powder and mix well. Finally garnish with coriander leaves and serve.