My memories of this dish go way back to my childhood because this is the fry that my mom makes for every festival and I have no idea why 
. The other things which are normally made along with this dish are sambar, ulundhu vadai and ven pongal. So this has been on my mind forever, but since I rarely get fresh curry leaves I could not make it.
. The other things which are normally made along with this dish are sambar, ulundhu vadai and ven pongal. So this has been on my mind forever, but since I rarely get fresh curry leaves I could not make it.
So this time when I found fresh curry leaves I finally got around to making this. Just the smell of freshly ground ginger and curry leaves made me nostalgic. This is a simple fry which goes well with rice or rotis. Adjust the quantity of ginger based on your need. I love ginger flavor and I add a lot normally. Off to the recipe.
Before we move to the recipe I thank everyone for participating in the 200th post giveaway. I used the random number generator and the winner is “Lavanya“.
Lavanya : Congrats and please respond to my email within 2 days or else I will have to pick another winner.
Ingredients
1 tbsp oil
1/4 tsp mustard seeds
10 potatoes boiled
Salt
Sambar powder (Use a mix of chilly powder and coriander powder instead)
Turmeric
1/4 cup curry leaves
1 inch piece ginger
1 tbsp oil
1/4 tsp mustard seeds
10 potatoes boiled
Salt
Sambar powder (Use a mix of chilly powder and coriander powder instead)
Turmeric
1/4 cup curry leaves
1 inch piece ginger
Method
Take the curry leaves and ginger in a blender and grind coarsely.
Boil the potatoes, peel and chop into small pieces.
Heat oil in a pan and add mustard seeds. When it splutters add the potatoes.
Add salt, sambar powder and turmeric. Mix well.
Add the ground ginger and curry leaves.
Mix well. Keep on the flame for say 10 – 15 minutes and turn it off.
Tasty potato curry ready. We had it with sambar rice similar to the way my mom makes it .
.
Enjoy!
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