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Friday, 22 May 2009

Alur Dam ( Potato Special )

  • Potato : 250 gm ( cut into two halves)
  • Fresh Curd : 100 gm.
  • Fresh coconut : grated ( 1/2 cup)
  • Ginger-green chilliy paste : 2tsp
  • dry peanut : 4tsp
  • Curry leaves : 4tsp ( stir fried in refined oil)
  • Mustard seeds (1tsp ) and a few green chillies for CHAUNK
  • Refined oil : 4tsp
  • A pinch of Asafoetida.
  • Salt to taste.
  • Sugar :1tsp
Boil the potatoes. Peel off the skin. Beat the curd, with salt and sugar, and keep aside. Fry the grated coconut, coarsely powdered peanuts, and stir fried curry leaves in 1 tsp oil.
Heat the remaining oil and fry the potatoes in refined oil till golden brown. Add ginger, green chilly paste along with a pinch of asafoetida. Add the beaten curd. Saute for a couple of minutes. Bring to boil. Sprinkle coconut, peanut and curry leaves mixture on top. Finally allow the the mustard seeds and green chllies to splatter in 1 tsp oil and pour the CHAUNK into the potato mixture.

Serve hot with chapati/parantha/puri/roti.


Dibs said...

Yummy recipe!

Roshmi Sinha said...

I tried this out on saturday... and it was yummmm!!!

I plan to try out the Lau Chingri... next.

Thanks for sharing!