Monday, November 1, 2010

Baby Aloo chutney masala

As the name suggests, Baby aloo chuntey masala is a baby potato recipe with chutney masala and dry. Amma’s recipe and our personal favorite, baby aloo chutney masala takes hardly any time for preparation, provided the chutney podi is ready and available.

Preparation time: 20-30mins

Serves: 4


Baby potatoes 1/2kg
Refined cooking oil 1cup
Mustard seeds 1tsp
Cumin seeds (jeera) 1tsp
Black gram (urad dal) 2tsp
Curry leaves 4-5
Redchilli 2
Chutney podi 2-4tsp
Salt to taste


For chutney podi recipe, please click here.

Wash and pressure cook the baby potatoes to 2 whistles. They can also be boiled for around 15 mins till soft in a shallow vessel that is covered. Set aside to cool.

Once cool, peel the baby potatoes.

In a pan/kadai (bandli/mookudu), heat a cup of oil. Deep fry the baby potatoes in the heated oil till they turn cream in color. We don’t want them brown. Remove onto a tissue to absorb the excess oil.

In a separate pan, heat a tsp of oil, add mustard seeds and as they pop add cumin, black gram, curry leaves, red chillies. Season the potatoes with this tempering.

Add salt to taste and toss. Sprinkle chuntney podi over the baby potatoes and serve.

Baby aloo chuntey masala is a dry rice supplement to be had with ghee topped rice. However it also goes well with any of the Indian bread and also as a heavy evening snack. This is more of a blend between the Andhra vepudus and Karnataka’s Chutney podi, just like food at our place has always been.

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