Spicy Potato Recipe- Authentic Tamil Nadu Potato Fry with Pottukadalai

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry: Authentic Tamil Nadu Potato Fry with Pottukadalai

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a spicy, flavourful potato fry straight from the kitchens of Tamil Nadu. This isn’t just any potato fry; it’s made with a special blend of spices and a unique ingredient called pottukadalai (fried gram dal) that gives it an incredible texture and taste. I first learned to make this from my aunt, and it’s been a family favourite ever since. It’s perfect as a side dish with rice, sambar, or rasam, and honestly, I could happily eat it all on its own!

Why You’ll Love This Recipe

This potato fry is more than just a simple side dish. It’s a burst of South Indian flavours in every bite! Here’s why you’ll love it:

• Unique Texture: The fried gram dal adds a lovely, slightly crunchy texture that sets it apart.
• Bold Flavours: A perfect balance of spicy, tangy, and savoury.
• Relatively Quick: Ready in under 30 minutes, making it perfect for a weeknight meal.
• Authentic Taste: A genuine taste of Tamil Nadu cuisine.

Ingredients

Here’s what you’ll need to make this delicious potato fry:

• 10 baby potatoes (approx. 250g)
• As needed salt
• As needed water
• 1.5 tbsp fried gram dal (pottukadalai) – about 30g
• 1.5-2 tsp red chili powder – adjust to your spice preference (approx. 8-12g)
• Small berry size tamarind – about 5g
• 0.5 tsp fennel seeds – about 2.5g
• 0.25 tsp turmeric powder – about 1.25g
• 0.25 tsp garam masala powder – about 1.25g
• 2-3 tbsp cooking oil – about 30-45ml
• 0.5 tsp mustard seeds – about 2.5g
• 0.5 tsp urad dal – about 2.5g
• 2 large onions (chopped) – about 200g
• 1.5 inch ginger (chopped)
• 7 garlic cloves (finely chopped)
• Few curry leaves – about 10-12
• Handful coriander leaves – about 15g

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Fried Gram Dal (Pottukadalai): This is the star ingredient! It adds a wonderful nutty flavour and a slightly grainy texture. You can usually find it at Indian grocery stores. If you absolutely can’t find it, you can try using roasted chana dal as a substitute, but it won’t be quite the same.
• Tamarind: Tamarind provides a lovely tanginess. I prefer using a small piece of tamarind pulp soaked in warm water and then squeezed to extract the juice. You can also use tamarind paste, but adjust the quantity accordingly.
• Regional Spice Blend: The combination of fennel seeds, turmeric, and garam masala is classic South Indian. Don’t skip these – they really make the flavour profile! Feel free to adjust the red chili powder to your preferred heat level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the baby potatoes well. Add them to a pressure cooker with enough water to cover and a pinch of salt. Pressure cook for 1-2 whistles. Once cooled, peel the skins and set the potatoes aside.
2. Now, let’s make the masala paste. In a grinder, combine the fried gram dal, red chili powder, tamarind, fennel seeds, turmeric powder, and garam masala powder. Grind into a smooth paste, adding a little water if needed.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Let them splutter – that’s when you know they’re ready!
4. Add the chopped onions, ginger, and garlic to the pan. Sauté until the onions turn translucent and slightly golden brown. Don’t rush this step; well-sautéed onions are key to a flavourful dish.
5. Add the boiled potatoes to the pan and mix well, ensuring they’re coated with the onion-ginger-garlic mixture.
6. Now, add the ground masala paste to the potatoes. Stir well to coat the potatoes evenly.
7. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the masala turns golden brown and dry. You want the potatoes to be nicely coated and the masala to be fragrant.
8. Finally, garnish with fresh coriander leaves. Let the potato fry rest for about 30 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the potatoes in batches to ensure they get nicely browned.
• Adjust the amount of red chili powder to your liking. Start with less and add more if you prefer a spicier fry.
• For a more intense flavour, you can dry roast the fried gram dal for a few minutes before grinding it.

Variations

• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of red chili powder or even omit it altogether.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Suitability: This recipe is naturally gluten-free.
• Festival Adaptations: My grandmother used to make a slightly sweeter version of this during Pongal, adding a teaspoon of jaggery to the masala paste. It’s delicious!

Serving Suggestions

This spicy potato fry is incredibly versatile. Here are a few ways to enjoy it:

• With a bowl of steaming rice and sambar.
• Alongside rasam for a comforting South Indian meal.
• As a side dish with curd rice.
• Even as a snack with a cup of hot tea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

• What is Pottukadalai and where can I find it? Pottukadalai is fried gram dal, a popular ingredient in South Indian cuisine. You can find it at most Indian grocery stores.
• Can I use a different type of potato? While baby potatoes are ideal, you can use other varieties like Yukon Gold or red potatoes. Just make sure to cut them into bite-sized pieces.
• How do I adjust the spice level? Start with a smaller amount of red chili powder and add more to taste. You can also remove the seeds from the chili powder for a milder flavour.
• Can this be made ahead of time? You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days.
• What is the best way to serve this potato fry? It’s fantastic with rice and sambar, but honestly, it’s delicious any way you serve it!