Sunday, May 1, 2016

Anu’s mom’s crispy potato curry

Lunch used to be a big deal in high school.   By the time we reached high school, the lunch we brought from home was no longer ours.  We use to bring food so that our friends could eat our food and we could eat theirs.

Since my students have apparently started reading my blog, I won’t go in to details, but for reasons that will remain unsaid, Supriya and I were moved to a different section, to “separate” us from our friends.  Little did our teachers know that this was a futile endeavor!

Anyway – due to this “separation”, recess and lunch became all too important in my life.  Supriya and I would wait for the bell to ring and would run to meet our friends as though we haven’t seen each other in years.  We would sit around in a circle and wait for everyone to open their lunch boxes - more interested in what some one else has brought than what was in ours.

One of my favorites was Anu’s avakkai sadam (pickle rice) and potato curry.  I don’t miss the avakkai as much – because Anu’s mom still makes it for all of us.  But I do miss her potato curry. 

When Tambrams make potato curry, we always temper it with mustard seeds.  Anu’s mom’s potato curry had no tempering and was crisp even after a few hours in a stainless steel lunch box!

After trying out a few recipes, I think I have one that reminds me of hers.

Here is what you need:

  • 2 Tbsp. oil
  • 3 – 4 medium sized potatoes, peeled and diced
  • salt to taste
  • 2 tsp. red chili powder
  • 1 tsp coriander powder (optional)


Here is how you make it

  1. Heat oil in a pan.  When the oil is hot add diced potatoes.
  2. Keep tossing potatoes on high heat till they become golden brown – you need to stay with the pan - don't try to multitask while making this because your potatoes will get burned!
  3. Reduce heat a bit.  Add salt and chili powder (and coriander powder if you are adding it).  Toss to coat well
  4. Reduce heat to low and let the potatoes cook through (5 minutes or so)– uncovered.
  5. Increase heat to high again and let the potatoes get crispy (for a couple of minutes)

That’s it!  Serve with rotis or rice.  I served these with my karuvappillai kuzhambu, rasam, and rice.

1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes


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