spicy potato fry (Chettinad Urulai)

Ingreadient

• 3 tbsp ghee or vegetable oil
• 2 tsp black mustard seeds
• 200g shallots or baby onions, peeled (halved if they’re slightly big)
• 15 curry leaves
• Pinch kashmiri chilli powder
• 750g baby potatoes, peeled, boiled until tender and drained
• 1 tsp sugar
• Finely chopped coriander to serve
• Chapati to serve, if you like
• 2 mild dried red chillies
• 1 tsp coriander seeds
• 1 tbsp urad dal (black lentils, skinned and split)
• ½ tsp black peppercorns

Instruction

1. In dry frying pan, add all the spice mix ingredients and cook over a low heat for 8-10 minutes. Stir halfway through, making sure they are an even colour all over. Cool the spices, then grind in a spice grinder or pestle and mortar to a coarse powder. Set aside.
2. Meanwhile in a large non-stick saucepan, heat the ghee or oil over a medium heat. Add the mustard seeds and as they begin to splutter, add the shallots/baby onions along with the curry leaves. Fry, stirring well, for 7-8 minutes. Add the chilli powder along with the boiled potatoes. Fry for 2 minutes.
3. Now add the spice mix and stir well, making sure all the potatoes are coated in the spices. Season to taste with salt and add the sugar. Stir again and continue cooking over a low heat with the lid on for 3-4 minutes. Turn off the heat, garnish with coriander and serve with your favourite curry and, if you like, chapati.