4 tasty Potato side dish recipes for rice – Potato poriyal recipe
- Potato podimas recipe
- Potato methi fry recipe
- Chettinad potato fry recipe
- Crispy potato poriyal recipe
⭐Potato Podimas – Chettinad Urulaikizhangu podimas recipe
Video recipe: https://youtu.be/p24JrVOo6AI
Potato podimas recipe chettinad style – urulaikizhangu podimas as we call it often is a south Indian potato mash which is cooked with some freshly ground masala. Generally had as a side dish with rice and curry. This is very common dish in all south Indian houses.
There are few things to know about Potato which is being the favorite vegetable for many. This carb rich vegetable is considered as zero pranic foods which neither adds or takes Prana (Life). They are just eaten for taste. nevertheless, it cannot be avoided, it is advisable to restrict this vegetable and lower the preference.
►►to grind raw
- ¼ cup grated coconut
- 3 cloves garlic
- 4 nos green chilli
- 1 tsp fennel seeds
- 1 tbsp fried gram
- To make the podimas
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 small piece cinnamon
- 10-12 no small onions chopped
- 1 sprig curry leaves
- 4 medium potatoes boiled, peeled and cubed
- salt to taste
- ⅛ cup starch water/water collected from washing rice or replace with plain water
- Cook the potatoes beforehand. boil, peel and cut them to large cubes.
- Grind all the ingredients mentioned under “To grind raw” to a coarse paste.
- Heat oil in a pan and crackle mustard seeds, urad dal and fry the onions until pink.
- further add curry leaves and cubed potatoes followed by freshly prepared masala and salt.
- mix everything together and add starch water.
- close and cook for 10 minutes on medium heat.
- Open after 10 minutes and let it cook until almost dry.
- serve hot with rice and curry.
⭐Potato methi fry recipe
Video recipe: https://youtu.be/G02N8M1ejBU
Aloo Methi poriyal is an easy to cook, simple and mildly spiced stir fry recipe with potatoes and fresh methi leaves.
Potato in any form is the most favorite dish and for many of us. roasted potatoes, potato fry or any potato curry.
some of the Indian curries with potatoes include Aloo palak kurma, or this very special Kerala potato curry for chapathi. We love the dishes that are simple and easy to make and also is tasty.
Making this potato methi best is by tossing it gently now and then instead of stirring. In this way, it gets roasted on all the sides. Vendhaya keerai (methi) and urulaikizhangu (potato) make a good pair always.
Along with Potato, you can also use cauliflower, carrots or other vegetables of your choice.
Instead of using chilli powder, green chillies are used for spice which will taste entirely different and the curry looks pale green instead of brown.
Here are my tips to get the perfect aloo methi curry recipe:
Firstly, Use a non-stick pan or a well-seasoned Kadai to make this, as we need to cook in simmer for long until roasted.
Learn the tossing for it’s better than mixing or stirring the potatoes. not only that it will get roasted evenly on all sides but it will not get mashed.
- 2 tbsp oil
- 1 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 1/2 medium Onion finely chopped
- 1 no Green chilli slit
- 1/2 inch Ginger finely chopped
- 1/8 tsp Asafoetida
- 2 large Potatoes boiled, peeled and cut to cubes
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 1 cup Methi/Fenugreek leaves cleaned and chopped
- 1.5 tsp Red chilli powder
- 1/8 tsp Cumin powder
- Add oil and when it is heated up, crackle mustard seeds.
- add fennel seeds to it. After a few seconds, add chopped onions.
- further add green chilli, and fry for a minute.
- finely chop the ginger and add it to the pan along with asafoetida, potatoes, turmeric powder, salt, and mix well.
- cook on a medium heat, toss in between. cook until well roasted.
- When the potatoes are roasted, add the cleaned and chopped methi leaves, red chilli powder.
- fry for a couple of minutes until the methi leaves shrink
- finally add cumin powder, adjust salt and mix well. cook again for few minutes while tossing in between.
⭐Chettinad potato fry recipe
Video recipe: https://youtu.be/QlOsKjlG6Ig
Chettinad potato fry recipe | Baby potato roast with step by step photos and video recipe. Baby potatoes roasted in freshly prepared Chettinad spice mix.
This is one of the regular potato fry made at home and had as a side dish with sambar and rasam or curd. Curd rice and potato fry is the best ever and preferred lunch most of the days.
We also make the potato fry with just the chilli powder/sambar powder. In all these versions, we always add lots of cumin.
- to roast and grind
- 1 tbsp urad dal split
- 1/4 tsp cumin seeds
- 1/4 tsp peppercorns
- 3 no red chillies
- 1 tsp coriander seeds
- To make fry
- 1.5 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp urad dal
- 1/8 tsp chana dal
- 1 medium onion finely chopped
- 1 sprig curry leaves
- 3 cups baby potatoes boiled and peeled
- · salt to taste
- 1/2 medium lemon
- 1-2 tbsp chopped coriander leaves
- dry roast all the ingredients given under ” to roast and grind” until slightly brown. cool and grind it to a semi coarse powder. keep it aside
- cook the baby potatoes. peel the skin and keep it ready.
- In another pan, heat oil and crackle mustard seeds, urad dal, chana dal.
- When it crackles, add chopped onions, curry leaves and fry until slightly reddish.
- Furthermore, Put in the cooked potatoes, prepared spice mix, salt, and mix well.
- Keep the flame low and toss in between and cook until all sides are roasted.
- lastly, add lemon juice, chopped coriander leaves and mix again.
- cook further for few minutes tossing in between.
- serve fresh and hot.
⭐Crispy potato poriyal recipe
Video recipe: https://youtu.be/2QlhMCYn_RU
The very common potato poriyal which is made as a side dish for rice is this variation, pretty simple and crispy spicy poriyal that goes best with curd rice and rasam rice and any variety of rice dishes.
Cooking on a low flame for 15-20 minutes gives a nice crispy roasted potato.
- Oil – 2 tsp
- Mustard seeds – ½ tsp
- Chana dal – 1.5 tsp
- Urad dal – 1 tsp
- Curry leaves – 1 sprig
- Garlic cloves – 3 crushed
- Potatoes – 4 nos, deskinned and chopped finely
- Salt to taste
- Turmeric powder – ¼ tsp
- Chilli powder – 1.5 tsp
- Heat oil in a kadai and splutter mustard seeds.
- When it crackles, add chana dal, urad dal, curry leaves and crushed garlic.
- Fry until the dal changes its color slightly
- At this stage, add chopped potatoes, salt, turmeric powder and chilli powder.
- Cook on a medium-low heat without adding water.
- Stir in between and cook until well roasted.