I love to make chettinad dishes. I even bought a small tamil recipe book with only chettinad recipes. And I have tried some of them. There are so many paniyaram varieties and they are deep fried in oil. I wish I could try all the recipes from that book. Once in a while we visit a chettinad restaurant in Madurai. It is a small place and they serve only chettinad dishes. We like it very much. Recently I got an opportunity to visit Karaikudi – the centre of chettinad cuisine. And the opportunity came to me through my blog. When I got an ivite to visit a comercial kitchen in Karaikudi from the Director of Karaikudi Annalakshmi Commercial Kitchen, I was quite happy. On the day I visited Karaikudi, the host Mr. Narayanan and family of the commercial kitchen took us around their kitchen. I was awestruck. I have never seen a commercial kitchen in action. The planning they do for every dish is sure to impress someone like me who is so much interested in food. The way they take care to make healthy food was quite impressive. You need to take a look at this video on Food Safety posted by them. And when I came back they packed me a lot of ready to use dosa mixes and spice powders. It was a great experience in Karaikudi and I need to thank food blogging for opening me to such a beautiful opportunity.
And coming to today’s recipe, I saw this in Tamil’s Kitchen. The use of fresh spice powder was interesting. And I combined the technique of deep frying the cooked cubed potatoes I saw in Karaikudi with this recipe and the result was a spicy, hot and delicious roast. I also made kariveppilai podi saadam with the curry leaves spice powder and it was a great combination. The recipe for the rice will be posted within a Reweek but for now enjoy the potato roast.
Recipe Adapted from Tamils Kitchen
Turmeric Powder-1/4 tsp
Curry leaves -two sprigs
Oil-To Deep Fry
For The Spice Powder:
Urad Dhal-1 tsp
Fennel Seeds-1 tsp
Pepper corns-1 tsp
Coriander Seeds-1 tsp
Cinnamon-1 small stick
1. Boil p[otatoes with turmeric and water until jut cooked. Insert a toothpick and it should go easily but the potato must be firm and not mushy.
2. Drain water and allow it to cool completely.
3. Cut into small cubes with the skin intact.
4. Heat oil in a pan for deep frying and deep fry the potaot cubes until golden. Drain and keep aside.
5. In another pan roast urad dhal. When it starts turning brown, add the other ingredients for the spice powder and roast until aromatic.
6. Grind it to a fine powder once cool.
7. Heat a pan and add oil.
8. Add sliced pearl onions and curry leaves.
9. When the onions are golden, add the fried potatoes, salt and the spice powder.
10 Mix it well.
11. Recuce flame and cook on low flame until the potatoes are slightly crisp.
12. Serve hot with a meal.
Boil and cube potatoes.
Deep Fry them.
Roast the spice powder ingredients.
Grind to fine powder.
Saute onions and curry leaves.
Add the potatoes, salt and spice powder.
Cook until crispy.
Serve with rice…
Here are some of my Chettinad Dishes