Potato Dill Fry ~ a delicious Tribute Recipe by Sabita Radhakrishna, the culinary expert from Chennai. She pays a tribute to her mother, Mrs. Leela Chander, who was hosted on The Kamla Show to share her memories of Bangalore.
Sabita says:
The recipe I have given below is loved by all of us, as we are a potato family! (And none of us is grossly fat despite that!) Dill, known as Soyikeerai in Tamil and Suva bhaji in Hindi, was available in plenty in Bangalore. We used it liberally, though I despair at the lack of it in Chennai.
Ingredients for Potato Dill Fry:
- ½ kg potatoes
- ¾ cup chopped dill (soyikeerai)
- 1 level tsp chilli-dhania powder (Chilli dhania powder is kept mixed in the ratio 2:3)
- ½ tsp turmeric powder
- ¾ tsp salt
- oil for frying
- ½ tsp mustard seeds
- ½ tsp split urad dal
- 6 curry leaves
Method:
- Scrub potatoes, and cook in a pressure cooker
- Wash the dill thoroughly and chop fine
- Remove the peel from the potatoes and cut into even sized pieces
- Mix the spice powders and salt and smear the potatoes with them
- Heat the oil in a kadhai, and temper with mustard seeds and urad dal. Add the curry leaves.
- When they splutter add the chopped dil and sauté for a couple of minutes
- Add the potatoes and roast evenly on medium heat till golden brown.
I remember what my mother always tells me. Let the water get into a rolling boil, before you place the potatoes in the water. The vitamins are sealed and this is the best way to cook potatoes.
Happy Cooking with Potato Dill Fry,
Sabita
| Click to read Sabita’s heartwarming tribute to her mother and her Masala Uppumav Recipe. The joy of documenting tribute recipes is an experience in itself. It connects generations. Hope you enjoyed this recipe. Share a few lines about your favourite family recipe in the comment form below. |
|---|
