Potato Roast in freshly grounded masala / Urulaikizhangu Varuval

Potato is basic veggie for many recipes and my all time favorite. Now Mithu's too.  This is the only vegetable most of the kids like. Variety of recipes can be tried with potato for lunch . I always see to have enough stock of potato in my veg basket .

This is basic and simple recipe in my own style and easy to make.  It has no onions . I have used some freshly grounded masala  for the varuval. It goes well as an accompaniment for rice and chapatti rolls. We love to have with sambar and curd.
We had this simple and comforting  lunch with sambar, varuval and rice.
Potato roast in freshly grounded masala  /Urulaikizhangu Varuval  - Ingredients:
Cooking time: 15 mins | Recipe Cuisine  - South Indian | Recipe Category - Side dish.

Potato - 3 medium
Salt to taste
Turmeric  -  1/4 tsp

To roast and grind:
Cloves   -  2
Cinnamon   -  1 inch
Fennel seeds  -  1/2 tsp
Coriander seeds/  powder - 1/2 tsp
Dry red chili  -  2

For Tempering:
Oil  - 2 tbsp
Mustard seed - 1/2 tsp
Curry leaves - a sprig

Method:
1. Boil the potatoes for 1 whistle and cut into bite sizes.  Keep aside. It should not be mushy. If you are not sure cook it separately.

2. Roast the ingredients under 'to roast and grind'.

3. Powder it coarsely.

4. Mix it with the potato cubes along with salt. Keep it for 10 - 15 mins.

5. Now heat oil in a kadai and temper the ingredients  under ' to temper' and  throw in the potato mixture and turmeric.

 

6. Roast it in low flame for 5 mins or until potato turns brown color.

Serve hot with sambar, rasam or curd.

Note :

• Use enough oil if the potato gets stick to the bottom of the vessel. Its better to use iron or non-stick kadai for roasting.
• See that the potato is not overcooked and turn mushy. If so, you cannot mix the powder. 
• You can make the powder in more quantity and store it. This can be used for other veggies also.

Linking this to WTML hosted by Gayathri