Chetinad Potato Fry | Chetinad Urulai Kilangu Varuval
The Chetinad Style dishes usually have a wonderful taste with spicy masala. I am a big fan of Chetinad dishes. Some of my favorites are Chetinad Chicken Fry, Chetinad Prawn Curry, Chetinad Egg Curry. I wish I add more authentic Chetinad Recipes. Now I had a friend who was from Karaikudi. She use to stay in Hostel and when her mom visits her we get to taste some yummy dishes. This is one of the recipe in that which I totally forgot. I had noted the recipe in my diary which I got hold while cleaning my shelf. A yummy tangy curry so tasty and exotic taste is best suited for packed lunch.
Potato - 5 (big)
Tomato- 2 (big, red and ripe)
Ginger Garlic Paste- 2 tbsp
Fennel Powdered- 2 tsp
Salt as per taste
Oil- for deep frying
Oil- 3 tbsp
Chilly Powder- 1 tbsp
Peel and cut potatoes to cubes.
Blanch the potatoes in salted boiling water for 3 minutes.
Drain the potatoes and place on a kitchen towel to remove excess moisture.
Heat oil for deep frying and deep fry potatoes till golden brown and set aside.
In another wok heat 3 tbsp of oil.
Add ginger garlic paste and fennel powder.
Fry well till the raw smell of ginger garlic paste vanishes.
Finely chop tomatoes.
Add them to the wok and cook till tomatoes are well cooked and oil separates.
Add salt and chilly powder and toss them well.
Add fried potatoes and coat them well in the gravy.
Remove from wok and serve hot with rice and sambar.