Chettinad cuisine comes from a community based in one of India's southern states, Tamil Nadu. What sets it apart is its use of freshly ground spices. This recipe uses baby potatoes, coated in dry roasted spices, with fresh curry leaves. It's a great side dish for Indian meals, or can be eaten on its own with fresh roti, naan, or any bread.
Ingredients
Chettinad spices- roast, and then grind the following spices:
Cumin seeds (jeera) - 2 teaspoons
Coriander seeds (dhania) - 1 tablespoon
Black peppercorns (kali mirch) - 1 teaspoon
Split and de-husked black gram lentil (urad dal) - 1 tablespoon
Split chickpea lentil (chana dal) - 1 tablespoon
Dried red chillis - 5 whole
Fresh curry leaves - about 5 or 6
Potato - 250 grams (you can use any kind, I used baby potatoes), but if you're using larger ones, then chop to bite size pieces.
Garlic - chopped about 2 tablespoons
Green chilli - 2, chopped
Mustard seeds (rai)- 1 teaspoon
Oil - 1 tablespoon
Ghee- 1 teaspoon
Chettinad spice mixture - 1.5 tablespoons
Fresh curry leaves - one bunch
Method
Roast the whole spices on a dry pan, then grind the spice mixture. Keep aside. It should look like this when you're done.
Boil potatoes, and peel off skin. Keep aside so they are dry, and cool.
Heat oil and ghee, and add the mustard seeds, followed by the garlic and chilli. Do not burn the garlic. As soon as it is browned, add in your potatoes. I prefer using a combination of oil and ghee - for added flavor and to also ensure the spices and garlic do not burn quickly.
Keep sauteing the potatoes until they get a little crispy, and then add in the Chettinad spice mixture, and salt to taste.
Coat the potatoes in the dry spice mixture, and saute for another 5 to 7 minutes.
Add in a small handful of fresh curry leaves, and finish the dish.
NOTE: The spice mixture can be kept in an airtight container for a few weeks in the fridge and can be used for other dishes or even as a meat / poultry / seafood marinade.
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