Wednesday, July 29, 2015



We are fond of any dish made with potatoes and baby potatoes in particular. Elsewhere in this blog you will find recipes for two dishes which I love, Potato Roast and Batata Losne Saung.

This recipe for Urulai Idicha Masala has been adapted from the one shared by my friend, Asha Radhakrishna Shenoy. This is a spicy dish from Tamil Nadu which translates to "Potato in Crushed Masala".

You can of course use the regular potatoes but I prefer the baby ones as I think they look far more attractive. Secondly, as always I have used Byadgi variety of red chillies which gives any dish its distinctive bright red colour. You can use ordinary red chillies if you like. You can modify the amount of chillies and peppercorns used to suit your taste depending on how spicy you like your dish.

  • Baby Potatoes, 20-25
  • Byadgi Red Chillies, 5 
  • Garlic Cloves, 6-8
  • Curry Leaves, a few
  • Peppercorns, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp


Wash and boil the baby potatoes. Peel them after they cool and set aside.
Dry roast the red chillies, garlic cloves, peppercorns and curry leaves
Allow it to cool and crush it to a powder using a mortar and pestle, or alternatively powder it in a mixer in short pulses
Heat oil in a thick bottomed kadhai and when it gets hot add the crushed masala and fry till you get a good aroma
Now add turmeric powder, the boiled and peeled baby potatoes and salt to taste. 
Mix well to get the baby potatoes evenly coated with the masala and fry for a few minutes on low flame 
Serve hot 

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