South-Indian Style Aloo Sabzi
( Boiled potatoes tempered with Indian spices, the South Indian way.).
Have you ever smelled the tempering that goes into many South-Indian dishes? The aroma of the tempered split black gram (urad dal) and split chickpeas (chana dal) with crispy curry leaves is just irresistible! When we temper potatoes the South-Indian way, we get a lovely sabzi, which can be relished with a simple chapati or can be used as a stuffing inside a masala dosa or a sandwich!
The chana dal and urad dal give this sabzi a lovely crunch, the onion adds a little sweet flavor, the green chilies make it spicy, and, turmeric gives it that lovely color! Squeezing some lemon juice introduces a little sourness, and the coriander leaves enhance the vibrancy furthermore. It is the combination of all these flavors that makes this recipe tempting!
Ingredients
5-6 potatoes
2 tbsp oil
1 tsp mustard seeds(rai)
1 tsp cumin seeds (jeera)
1tsp split black gram without skin (urad dal)
1 tsp split chickpeas (chana dal)
7-8 curry leaves
1tsp garlic paste (lasun paste)
1/2 tsp ginger paste (adrak paste)
1 small onion chopped
1 green chili or 1/2 tsp green chili paste
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
salt as per taste
1 tbsp lemon juice
coriander leaves finely chopped
Method
Boil the potatoes by immersing them in boiling water and then cooking till the potatoes are soft. You can check if the potatoes are done, by inserting a knife in the potatoes.
Cool the potatoes and then peel them.
Cut them into cubes as shown below-
Heat oil in a wok/kadhai.Add mustard seeds and let them splutter.
Add urad dal, chana dal, and curry leaves. Fry them on low flame till they give out a nice aroma.
Add cumin seeds, ginger-garlic paste. Sauté on low flame till the raw smell of garlic goes away.
Add the chopped onion and sprinkle a little salt over it. Sauté till onion gets golden-brown color.
Add the green chili paste and saute for another minute.
Add turmeric powder, boiled potatoes, sugar, and salt. Mix gently.
Cook this sabzi for 5 minutes on medium flame stirring intermittently.
Turn off the heat, and then add lemon juice.
Garnish with fresh coriander leaves.
POTATO SABZI IS READY TO BE SERVED !!
Notes -
Do not overcook the potatoes, as we need them a little firm while cutting.
This sabzi tastes best when made in an iron wok/kadhai. If you have one kindly use it.
When eating with dosa or a sandwich, mash the potatoes slightly to make the stuffing.
For making a sandwich, simply butter the bread slices, stuff this sabzi between two slices of bread, and grill it. Enjoy the sandwich with tomato ketchup.
South-Indian Style Aloo Sabzi
Ingredients
- 5-6 potatoes
- 2 tbsp oil
- 1 tsp mustard seeds(rai)
- 1 tsp cumin seeds (jeera)
- 1tsp split black gram without skin (urad dal)
- 1 tsp split chickpeas (chana dal)
- 7-8 curry leaves
- 1tsp garlic paste (lasun paste)
- 1/2 tsp ginger paste (adrak paste)
- 1 small onion chopped
- 1 green chili or 1/2 tsp green chili paste
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp sugar
- salt as per taste
- 1 tbsp lemon juice
- coriander leaves finely chopped
Method
- Boil the potatoes by immersing them in boiling water and then cooking till the potatoes are soft. You can check if the potatoes are done, by inserting a knife in the potatoes.
- Cool the potatoes and then peel them.
- Cut them into cubes.
- Heat oil in a wok/kadhai.Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and curry leaves. Fry them on low flame till they give out a nice aroma.
- Add cumin seeds, ginger-garlic paste. Sauté on low flame till the raw smell of garlic goes away.
- Add the chopped onion and sprinkle a little salt over it. Sauté till onion gets golden-brown color.
- Add the green chili paste and saute for another minute.
- Add turmeric powder, boiled potatoes, sugar, and salt. Mix gently.
- Cook this sabzi for 5 minutes on medium flame stirring intermittently.
- Turn off the heat, and then add lemon juice.
- Garnish with fresh coriander leaves.
Notes:
- Do not overcook the potatoes, as we need them a little firm while cutting.
- This sabzi tastes best when made in an iron wok/kadhai. If you have one kindly use it.
- When eating with dosa or a sandwich, mash the potatoes slightly to make the stuffing.
- For making a sandwich, simply butter the bread slices, stuff this sabzi between two slices of bread, and grill it. Enjoy the sandwich with tomato ketchup.
