Karaikudi style potato fry, karaikudi most often referred as chettinad. Their recipes are prepared by freshly ground masalas and they are very spicy and tasty too. Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India.Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.
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Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam. In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), bay leaf, karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek). (Source : Wikipedia).
For preparing this potato fry I prepared a masala powder with urad dal, pepper corns, red chilly, cumin seeds and fennel seeds. I dry roasted all the ingredients and cooled down completely and grinded to a fine powder in a mixie jar.
Meanwhile cooked 5 potatoes in a pressure cooker for 2-3 whistles. Peeled the skin of potatoes and cubed into pieces.
And placed the same pan on stove added 2-3 tsp oil added lengthwise chopped one big onion along with few curry leaves and saute well add required salt to make onions cook fast. Later on add the cooked potatoes to the pan add 1/2 tsp turmeric powder and the freshly ground masala powder. You can add masala powder as you wish. If you want more spicy add more or if less spice add little ground masala powder. But I have added all the masala powder for the five medium sized potatoes. I kept in low flame and was stirring continuously to get a crispy fry. Meanwhile check for salt and spiciness. Finally garnish with coriander leaves and serve. It goes well with all the variety rice, sambhar rice and curd rice.
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