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Potato / Kilangu Poriyal

Ingredients:

Potato – 300gms
Onion – 1 Big Size Onion (Finely Chopped)
Green Chilly – 2 (Finely Chopped)
Ginger Garlic Paste – 1 tbsp
Red Chilly Powder – 2 tsp
Turmeric Powder – 1 tsp
Garam Masala – 2 tsp
Curry Leaves – few
Orange Food Color – 3 Pinches (Dilute it in a tbsp of water)
Mustard Seeds – 2 tsp
Salt – to taste
Cooking Oil – 3 tbsp

Service For: 3 People
Cooking Time: 15 minutes

Cooking Instructions:




Boil the potatoes and peel off the skin.

Heat oil in a pan and season it with mustard seeds. Add onion, green chilly, curry leaves and ginger garlic paste and fry for a while. Add turmeric powder, chilly powder and garam masala and just sprinkle a little water, if u need and fry a while. Now coarsely mash (do not mash it finely) the potatoes with your hand itself (mash it to small cubes) and add it to the pan. Now add add the orange food color to it. Stir fry the potatoes for a while until the masala coats well on the potatoes. Do not add water to this dish at any situation. Just sprinkle water if you need.

15 comments:

Illatharasi said...

We call it as potato puttu ;) good one!

SriLekha said...

thanks vanisri!

notyet100 said...

looks delicious,..specially with orange colour,..:-).//good one,.

notyet100 said...

looks delicious,..specially with orange colour,..:-).//good one,.

SriLekha said...

thank u notyet

Shreya said...

nice potato recipe..:-)

Sireesha said...

Nice potato recipe .......Love the color......

SriLekha said...

thanks shreya!

LG said...

ehehe..some of that potato palya plzz..i have curd rice ready.....it looks so good sri..

SriLekha said...

ya take it and taste it it sounds great with curd rice

Madhavi said...

wow this looks so goooood and lovely color too!!!

Suma Rajesh said...

luv ur potato curry soo much....nice colour and tempting...good combo with chapatti

SriLekha said...

thanks madhavi and suma!

Illatharasi said...

enna achu.... aale kaanom.... busya?

SriLekha said...

ya little busy with amiitesh. he is becoming more mischievous.