Spicy Potato Fry Recipe – South Indian Jeera & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – South Indian Jeera & Coconut Flavors

Introduction

Oh, potato fry! Is there anything more comforting? This isn’t just any potato fry, though. This is a South Indian-style spicy potato fry, packed with the warm, inviting flavors of mustard seeds, cumin, and a generous sprinkle of coconut. I remember the first time my grandmother made this for me – the aroma alone was enough to make my mouth water! It’s a simple dish, but the combination of spices is just magical. You’ll absolutely love how quickly it comes together, and how much flavor it delivers.

Why You’ll Love This Recipe

This spicy potato fry is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of spice, earthiness, and sweetness from the coconut. Plus, it’s a fantastic side dish that goes with practically everything. Seriously, rice, sambar, rasam… even a simple curd rice! It’s a guaranteed crowd-pleaser.

Ingredients

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

• 2 big Potatoes
• 2-3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Cumin (Jeera)
• 1 tsp Urad dal
• 1 tsp Chana dal
• ½ tsp Asafoetida powder (Hing)
• 1-2 Dried red chilli
• 1 sprig Curry leaves
• ½ tsp Turmeric powder
• 1 tsp Chilli powder
• To taste Salt
• 4 tbsp Grated Coconut

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety
I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well during frying and have a lovely creamy texture. About 500g of potatoes will do nicely.

Spices: The Significance of Mustard Seeds, Cumin, and Asafoetida
These three are the heart and soul of South Indian cooking! Mustard seeds add a lovely pop and nutty flavor, cumin brings warmth, and asafoetida (hing) adds a unique savory depth. Don’t skip the hing – it really elevates the flavor!

Dals: Urad Dal & Chana Dal – A Flavorful Combination
Urad dal (black gram) and chana dal (split chickpeas) add a wonderful textural element and nutty flavor. They become beautifully crisp when fried.

Coconut Oil: Traditional South Indian Flavor
Coconut oil is key for that authentic South Indian taste. It imparts a subtle sweetness and aroma that you just won’t get with other oils.

Curry Leaves: Fresh vs. Dried & Their Aroma
Fresh curry leaves are always best, if you can get them! They have a much more vibrant aroma. If you’re using dried, use about half the amount, as the flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes in salted water until they’re tender – about 8-10 minutes. You should be able to easily pierce them with a fork. Once cooked, drain them and set aside to cool slightly.
2. Now, heat the coconut oil in a pan over medium heat. Add the mustard seeds. Wait for them to splutter and crackle – that’s when you know they’re ready!
3. Add the cumin seeds, urad dal, chana dal, asafoetida, and dried red chilies. Sauté for a minute or two, until the dals turn golden brown and fragrant.
4. Toss in the curry leaves and fry for another 30 seconds. Be careful, they can spit!
5. Add the turmeric powder, chilli powder, and salt. Fry for about a minute, stirring constantly, to release all those beautiful flavors.
6. Gently add the boiled potatoes to the pan. Make sure they’re coated evenly with the spice mixture. Cook for 2-3 minutes, stirring occasionally, until the potatoes are slightly browned.
7. Finally, stir in the grated coconut and drizzle with a little extra coconut oil for a nice gloss. Cook for another 2 minutes, allowing the coconut to warm through.

And that’s it! Your spicy potato fry is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, fry the potatoes in batches to ensure they get nicely browned.
• For extra crispy potatoes, you can shallow fry them for a few minutes before adding the spices.
• Taste and adjust the salt and chilli powder to your liking.

Variations

• My Family’s Secret: My aunt always adds a pinch of garam masala at the end for an extra layer of warmth.
• With Onions: Sauté a finely chopped onion along with the spices for added sweetness and flavor.
• Green Chilies: If you like it extra spicy, add a finely chopped green chili along with the curry leaves.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal-derived ingredients.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free!

Spice Level Adjustment (Mild to Hot)

• Mild: Reduce the chilli powder to ½ tsp or omit the dried red chilies.
• Hot: Add an extra dried red chili or increase the chilli powder to 1 ½ tsp.

Festival Adaptations (Onam, Pongal)

This potato fry is a popular side dish during festivals like Onam and Pongal in South India. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

This spicy potato fry is incredibly versatile. Here are a few ideas:

• Serve it hot with steamed rice and a dollop of ghee.
• Enjoy it as an accompaniment to sambar or rasam.
• Pair it with curd rice for a cooling contrast.
• It’s also delicious with roti or paratha.

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. It won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this fry?
Red potatoes or Yukon Gold are ideal, as they hold their shape well.

Can I use pre-grated coconut?
Yes, you can! But fresh grated coconut definitely tastes better.

What is asafoetida (hing) and where can I find it?
Asafoetida is a pungent spice with a unique savory flavor. You can find it in Indian grocery stores or online.

Can this potato fry be made ahead of time?
It’s best enjoyed fresh, but you can boil the potatoes ahead of time.

How can I adjust the spice level to suit my preference?
Adjust the amount of chilli powder and dried red chilies.

Is it necessary to use coconut oil for authentic flavor?
While you can use other oils, coconut oil really does make a difference in the flavor.

What other dishes can I serve alongside this spicy potato fry?
Sambar, rasam, curd rice, or any South Indian curry would be a perfect pairing!