What You'll Need
To begin this culinary adventure, you'll need the following ingredients: 500 grams of potatoes, approximately 2 tablespoons of oil, 1 teaspoon of mustard
seeds, 1 teaspoon of urad dal, 1 sprig of curry leaves, 2-3 dried red chilies (broken), a pinch of asafoetida (hing), 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, salt to taste, and a garnish of fresh coriander leaves. Ensure you have all the ingredients ready before you start cooking to streamline the process. The potatoes should ideally be of a variety that holds its shape well when fried, preventing them from becoming mushy. The quality of the spices will also influence the dish's final flavor profile, so using fresh and good-quality spices is highly recommended. Properly sourcing the ingredients is critical to achieve the authentic Chettinad flavors.
Preparing the Potatoes
Start by preparing the potatoes: peel them, wash them thoroughly, and then dice them into small, bite-sized cubes. The size of the potato pieces is important; they should be small enough to cook quickly and evenly but large enough to retain their shape during frying. Once the potatoes are diced, soak them in water for about 10 minutes to remove excess starch. This step helps in achieving a crispy texture when frying. After soaking, drain the potatoes well and pat them dry with a clean kitchen towel. This prevents excess moisture, which can cause splattering during the frying process. Ensure there's no lingering moisture on the potato pieces before the next step to ensure the potatoes fry well.
Tempering the Spices
Next, heat the oil in a pan over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter, which indicates that they are cooked. Then, add the urad dal and fry until it turns golden brown. At this point, add the curry leaves, broken red chilies, and asafoetida. The asafoetida adds a unique flavor. Fry these ingredients for a few seconds until the curry leaves become crisp and fragrant. The tempering process is essential in Chettinad cooking, as it infuses the oil with the flavors of the spices, which in turn flavors the potatoes.
Frying the Potatoes
Add the diced potatoes to the pan with the tempered spices. Mix them well to coat them with the oil and spices. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Stir gently to ensure that all the potatoes are evenly coated with the spices. Cover the pan and let the potatoes cook over medium heat, stirring occasionally, until they turn golden brown and tender. The cooking time will depend on the size of the potato pieces, but usually, it takes about 15-20 minutes. Keep an eye on the potatoes to ensure they don't stick to the bottom of the pan and burn. If the potatoes begin to stick, you might need to lower the heat or add a splash of water.
Finishing Touches
Once the potatoes are cooked and have reached the desired crispness, remove the pan from the heat. Garnish the Chettinad Potato Fry with fresh coriander leaves for an appealing visual touch and a burst of freshness. Serve the potato fry hot as a side dish with rice and sambar, or as a snack. The combination of the crispy potatoes, aromatic spices, and fresh herbs is sure to delight your taste buds. This dish is versatile and can be enjoyed by both children and adults. It is a simple yet flavorful dish that's perfect for any meal or occasion. The aroma alone is enough to get anyone excited about their meal.
