Cynthia Shanmugalingam's Potato Poriyal recipe
Potato Poriyal recipe by Cynthia Shanmugalingam
"This Tamil spin on fried potatoes is very well loved and comes in lots of different variations. A quick dish, made by tempering hot spices, curry leaves and a delicious quick, crunchy spice mix and then dropping in waxy potatoes so they crisp up in the pan, it is great for an easy summer meal with friends, served with the South Indian favourite, curd rice – a cold dish of yoghurt, rice, herbs, coriander leaves and tempered spices. It’s delicious with fried onions but I like to eat this dish for a late breakfast so I’ve made the onions optional – I prefer to skip the onions first thing in the morning, and go straight for crunchy soft potatoes."
Ingredients
Serves 2–4
For the potato spice mix
2 tsp chana dal
½ tsp whole coriander
¼ tsp black peppercorns
¼ tsp fennel seeds
¼ tsp cumin seeds
1 tbsp red chilli flakes
½ tsp sesame seeds
For the potatoes
1 medium sized onion (optional)
3 large waxy potatoes peeled
3 green chillies, sliced (deseeded if you prefer less spicy)
10 curry leaves
¼ tsp black mustard seeds
½ tsp chana dal
1 tbsp potato spice mix
How to Make
STEP 1
Put the potatoes in a saucepan and cover with cold water. Add the turmeric and salt. Bring to the boil, then turn down to simmer and cook for 10-15 minutes, until the potatoes are just tender enough to insert a fork. Drain well.
STEP 2
Meanwhile, make the spice mix by roasting the spices on a dry pan on a medium heat until light in color and starting to release its aroma. Blitz them in a spice grinder into a fine powder.
STEP 3
In a large frying pan over a high heat, heat 2 tablespoons of oil. When the oil is shimmering, add the mustard seeds and curry leaves. When you hear the mustard seeds crack, add the green chillies (and onions, if using). When the onions have browned or otherwise immediately, add the potatoes. Cook, stirring for 2–3 minutes and when they are nice and golden brown pour in 2 large tablespoons of the spice mix, coating thoroughly in the spicy mixture for another 3-4 minutes. When they are covered, transfer to a bowl and serve with a pinch of the spice mix for added fragrance.