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Crispy Potato Poriyal Recipe

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http://h4hemh4help.blogspot.com/2011/12/crispy-potato-poriyal.html

Potato is an herb. It’s a nick name of my little son, Aadya also. I have named my first son as Aditya and nick name is Tomato because when he was born he was very pink. My little one when he was born was black in color due to breathing problem. Later on he turned to be wheatish brown same as Potato color. When I said this to his dad, he named me as Toyota, my elder son who was studying Science text book (III Standard) he named my hubby as Stomato. Thus is our family :)

I am addicted to Potato like most of the South Indians. They love to add it in their main dishes viz., Sambar, poriyal. Especially for masala dosa this is a must in South India. Instead of the same traditional poriyal I tried a crispy version and thanks to my family they just had it along with rasam rice.

Prep time:
Cook time:
Servings: 3 People
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Ingredients

Cost per serving $0.17 view details

Directions

  1. # Put oil into the kadai (preferably non-stick because it would not require more oil and oil spreads it makes potatoes crispier). I have used my cooker.
  2. # Add mustard seeds when it splutters add curry leaves
  3. # Add salt let it get dissolved
  4. # Add chopped potatoes into the kadai and leave it to get crispier
  5. # Mix well in between, add turmeric and mix again
  6. # Sprinkle Red Chilli Powder on top of the potatoes and mix well
  7. # Garnish cilantro on top of it just before removing the poriyal/curry from the stove
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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 3 servings
Calories 201  
Calories from Fat 161 80%
Total Fat 18.18g 23%
Saturated Fat 1.36g 5%
Trans Fat 0.47g  
Cholesterol 0mg 0%
Sodium 3mg 0%
Potassium 227mg 6%
Total Carbs 9.33g 2%
Dietary Fiber 1.2g 4%
Sugars 0.42g 0%
Protein 1.09g 2%

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