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Friday 22 May 2009

Alur Dam ( Potato Special )


Ingredients:
  • 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
Procedure:
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.

2 comments:

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!