How to make classic Chettinad Potato Fry for dinner at home

Chettinad Potato Fry is a spicy and rich in flavours side dish, that goes well with parotta. It is a classic dish from the Chettinad region, where a special spice powder is roasted and blended and then added to the dish, giving it the right kick. For this spice powder, you need to heat a pan and dry roast red chillies, urad dal, and black pepper and then blend them into a powder. Try this simple recipe and enjoy!

10-15 boiled baby potatoes, 4-6 dried red chillies, 2 tbsp urad dal, 1 tbsp black pepper, 2 tbsp sesame seed oil, 2 tbsp urad dal, 1 tbsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp asafoetida, 2 sprigs curry leaves, 1 onion, 2 tbsp lemon juice, salt to taste, and 1 tsp turmeric powder

First of all, wash and boil the potatoes for 4-6 whistles. Remove the peel and set them aside.

Heat a pan and dry roast red chillies, urad dal, and black pepper.

Once they cool down, blend into a fine powder.

In the same pan, add oil, urad dal, asafoetida, curry leaves, and saute for 1 minute.

Now, add chopped onions and saute until they turn translucent.

Add chettinad masala, turmeric, salt, and mix well.

Add boiled potatoes and lemon juice. Cook for 2 minutes and serve hot with parathas.
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