Ingredients
- Baby Potatoes – 1/4 kgs
- Whole Dry Red chilies – 6 to 7
- Sambar Onions (shallots) – 5
- Garlic pods – 5
- White vinegar – 2 tsp
- Salt – to taste
- Oil – 2 tbsp
Summary
Baby Potato Sambal Recipe | Baby Potatoes Recipes
Recipe Summary & Steps
Baby Potato Sambal Recipe
Prep time: 5 mins | Cook time: 20 mins | Serves: 2
Cuisine: Sri Lankan | Category: Side dish
Ingredients:
- Baby Potatoes – 1/4 kgs
- Whole Dry Red chilies – 6 to 7
- Sambar Onions (shallots) – 5
- Garlic pods – 5
- White vinegar – 2 tsp
- Salt – to taste
- Oil – 2 tbsp
Instructions:
Heat 1/4 cup water and soak the red chilies in it for 1/2 hour.
Pressure cook baby potatoes, peel the skin and keep it aside.
Grind together soaked red chilies, sambar onion (shallots), garlic pods, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
Heat 2 tsp oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for 2 minutes. Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
Add the ground paste to the potatoes and gently mix well with a fork. Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.
Serve hot with steaming rice and Rasam.
