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PrintCHILLI TAMARIND POTATO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind with the cumin seeds and garlic with the drained chillies to a coarse paste in a food processor.
- Heat the oil and fry the paste with the tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates.
- Add in the boiled potatoes. Simmer to low flame, cover and cook for about 5 minutes. Garnish and serve.
INGREDIENTS
- 1 teaspoon cumin seeds
- ½ teaspoon granulated sugar
- 6 garlic cloves
- 2 tablespoon tomato puree
- 6 curry leaves
- ½ teaspoon asafoetida
- Salt, to taste
- Coriander sprigs and lemon wedges, to garnish
- 500 grams small new potatoes, washed, boiled and drained
- 75 ml IDHAYAM sesame oil
- 75 ml thick tamarind juice
- 25 grams whole dried red chillies, soaked
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