Who on earth doesn't like potatoes?!! Recently my friend, Vimitha has written about her love towards potato. I can even prepare recipes daily with potatoes as there are humpty number of recipes around with potatoes. But I make it a habit to prepare potatoes when all other fresh vegetables go out of stock as it stays fresh for a longer time.
This recipe is quite different to us. South Indians (mostly tamilians) usually avoid dry curries but prefer gravies to eat with Roti or Poori. So do I. When I came across this recipe in Mallika Badrinath's recipe book, I thought why not give a try. Once I made this as side dish for Poori, the combo was excellent. Then I gained confidence to make this with chapati. We liked it surprisingly. This dry curry is an exception that we like it with chapati and we don't prefer other dry curries. I like to have this with rice too. But I've absolutely no idea why has she named this recipe as Potato sag. If you know the reason, please do update in comments. This is very similar to usual potato stir fry but except for the addition of yoghurt and tamarind pulp.
Sambar Powder 1 tbsp leveled
Green Chillies 1-2
Yoghurt 2-3 tsp
Coriander Leaves few
Cumin Seeds 1/4 tsp
Oil and Salt
Pressure cook Potatoes. Mash one Potato and dice the other potatoes. Slit chillies.
In a Pan, heat oil. Add Cumin seeds. When they start crackling, add chillies, mashed and diced potatoes. Fry it for few seconds on a low flame.
Now sprinkle Sambar Powder and Salt. Fry until the potatoes get a slightly roasted coating.
Now add yoghurt and fry for some more time till the yoghurt combines well with the potatoes.
Garnish with Coriander Leaves.
Serve with Chapati or Poori. I once served this Tomato Rice , the combo was excellent.
The original recipe uses 1/2 kg of Potatoes, two are mashed and others are diced. Tamarind pulp is also added at the end.
Sambar Powder can be replaced with the combination of Chilly Powder, Coriander Powder and Cumin Powder.