Boiled Potato Fry and Coconut Chutney

This is one of the most easiest of all the potato curries and yummiest too. This is the curry which is used as the masala in the masala dosa. And it is so versatile, you can just add other things to it and make different variants of the most popular potato curry in South India.

I am making Dosa to serve it with, and if I put this in the middle of the plain dosa it becomes the Masala Dosa. And also I made a different version of another popular dish the Coconut Chutney with Desiccated coconut and it came out equally scrumptious.

Aloo Masala (Simple boiled potato stir fry curry)

Boiled potato curry

Ingredients:

1. 3 medium potatoes boiled, peeled and cubed
2. 1 medium small onion sliced
3. 2 red chillies broken
4. Few curry leaves
5. 1/2 teaspoon each of cumin, mustard seeds, urad dal, chana dal (soaked in water for 10 minutes), turmeric, asafoetida
6. 1/2 tablespoon oil
7. 3/4 teaspoon salt
8. 1 tablespoon fresh peas (optional)
9. 1 tablespoon chopped cilantro

In a pan heat the oil and fry the cumin, mustard seeds, urad dal and chana dal , red chillies and curry leaves till they start to splutter. Add Hing or Asafoetoda and fry for 30 seconds. Add onions and fry till they become soft. Add salt and turmeric and fry for another 30 seconds. Add the potatoes and peas if using stir to combine and cover and simmer for 7-8 minutes. Mash a little. garnish with cilantro and serve on the side on inside the Dosa

Coconut Chutney with Dried Coconut

Desiccated Coconut

Desiccated coconut soaked in Water

Coconut Chutney with Desiccated Coconut

Ingredients:

1. 1 cups desiccated coconut
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 teaspoon cumin divided
5. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes), mustard seeds, asafoetida, salt
6. 1/2 tablespoon oil
7. 1-2 dried red chillies broken
8. few curry leaves
9. 1 garlic pod chopped

In a microwave safe bowl add 1/2 cup water to the dried coconut and heat it for 1 minute. Set aside for atleast 15 minutes.

In a food processor grind together coconut, 1/2 teaspoon cumin, green chilly and salt with tamarind water into almost a smooth paste. In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu