CHETTINAAD STYLE POTATO ROAST

     Life has changed a lot in recent years, trying to be health-conscious, dieting, food control,  exercising?!!! etc & etc., One major thing which got along with these habits - eating at the right time. Especially we have our dinner around 6 to 6:30 p.m in the evening and finish off with a cup of fruits or fresh juice before sleeping.
     Why I happen to say this is, earlier when we were in India, we would wait for Chef Dhamu's show. If I am not wrong, the name of the show was 'Samayal Samayal' which would be telecasted at 7 p.m.in Jaya T.V. If the recipe fancies us, immediately my husband would suggest let's try it out for dinner.  He loves his recipes and we end up cooking the recipes most of the days.  And if at all we end up without some of the ingredients, we go out shopping for them, come back around 8-8:30 p.m.come back and then cook our dinner.  By the time we eat our dinner it would be almost 9.30 - 10 p.m.  And even I might save a batch for lunch the next day.
   Most of all, the highlight is that the recipes turn out to be so good that we repeat them as and when possible.  Chef Dhamu's recipes are down to earth ones with a note of tradition and flavour of nature.  I have a long list of his recipes, the taste and perfection of those recipes have made me an ardent fan of Dr.Chef Damodharan. Most of all I love the authentic Gramathu(Village) Style of cooking in an Earthenware with freshly ground masalas.
     This recipe is one similar recipe adapted from the show.  A simple, easy to prepare, aromatic & spicy Potato Roast.

Course - Side dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 5- 10 Minutes

INGREDIENTS :

Potatoes - 1/4 Kg
Turmeric Powder - 1/4 Tspn
Ginger - a Small Piece
Garlic - 4 Cloves
Curry Leaves - 2 Sprigs
Oil - 2 Tbspn
Salt - To Taste

To Dry Roast & Grind :

Tuvar Dhal/Pigeon Pea - 3 Tspn
Bengal Gram Dhal - 4 Tspn
Dry Red Chillies - 6 - 8 Nos.
Pepper - 1 Tspn
Coriander Seeds - 4 Tspn

METHOD :

• Clean, wash and cut Potatoes into cubes and boil them with a dash of Salt and Turmeric Powder.
• Alternatively, it can be pressure cooked for a whistle.
• Dry Roast the ingredients mentioned under ' To Dry Roast & Grind' one by one, on a very low flame.
• The dhals should turn slightly red and fragrant.
• Dry roast the Dry Red Chillies until they fluff-up.
• Dry roast the Coriander seeds until fragrant for few minutes.
• Allow the dry roasted ingredients to cool down and then grind it into a coarse powder.
• Pound Ginger and Garlic and keep it aside.
• Heat Oil in a pan, splutter Curry Leaves.
• Saute Ginger-Garlic paste until the raw flavour goes.
• Toss in the boiled Potatoes and give a quick stir.
• Sprinkle the ground Masala and mix well until Potatoes are well coated with the spices.
• Leave this on low flame and roast the Potatoes until it turns dry and fragrant.
• Serve it along with Rice Varieties or accompany it as a side dish Rice along with Rasam, Sambar or Yogurt(Curd).

NOTES :

• Can use Baby Potatoes for the recipe.
• Dry Roasting the spices and dhals on a low flame until fragrant is the key factor.
• Roast the cooked Potatoes along with the ground masala on a very low flame until dry and fragrant.
• Adjust the number of Dry Red Chillies and Pepper to suit your spice level.