Khatte Teekhe Aloo (Tangy and Spicy Potatoes)

Potatoes/Batate/Aloo whatever you like to call it, is that one ingredient which is always available in my pantry and I am quite sure that is the case with most of us. Potato is such a delicious, versatile and easy to use ingredient and you can make so many varieties of dishes with it mashed potatoes, hash browns, stew, indian sabzis, stuffing for parathas, french fries, chips, baked potatoes, hasselback potatoes…the list is endless. “Batate ki sabzi” is my savior when I run out of all other vegetables 😛 :P.
Today I will be sharing a very simple recipe for baby potatoes which is jazzed up with chili some other spices and tamarind. There is no specific name for this dish so I am going to call it “khatte theeke aloo” which literally means “tangy and spicy potatoes”. This is a very common and popular ramadan snack dish at my in-laws place. And no prizes for guessing on how I got the recipe :P. However this potato dish can be enjoyed any time of the year and can be devoured as a side as well. The recipe is so easy that you simply cannot go wrong with it.
Serves 3 – 4
Baby potatoes – around 600 – 700gms (If you cannot find baby potatoes just use the regular white or gold potatoes)
1 to 2 tbsp tbsp of oil
1 – 1/2 tsp of cumin seeds
2 – 1/2 tsp of chili/mirchi powder
1/2 tsp of cumin/jeera powder
1/2 tsp of coriander/dhania powder
1/3 cup of tamarind pulp (made my soaking the tamarind in warm water)
Salt to taste
You may increase or decrease the amount of tamarind and chili powder as per your liking.
1) Start off by washing the potatoes thoroughly. Add the potatoes in a stock pot and add enough water so that the potatoes are completely submerged. Add some salt and then cook the potatoes on a medium flame until they are nice and tender.
2) Once the potatoes are cooked transfer them into a colander and hold it under cold running water for few minutes. This will help stop further cooking of the potatoes. Once the potatoes are warm enough to handle, peel off the skins of all the potatoes. Cut them in half and keep them aside. You can keep them as whole also but make sure that you poke a few holes in them with the help of a fork or toothpick to ensure that all the goodness of the tempering is absorbed by the potatoes.
3) Now lets prepare the tempering. Heat oil in a saute pan. Once hot add the cumin seeds and let them splutter. Now to this add the tamarind pulp, chili powder, cumin powder and coriander powder. Saute this for a min and cook the spices until the oil starts to separate.
4) To this tempering add the halved potatoes and salt to taste. Mix everything together nicely so that all the potatoes are nicely coated with the spices. Close the pan with a lid and let the potatoes cook in the spicy tangy masala for around 4 – 5 mins.
5) Finish off by garnishing with chopped coriander/cilantro leaves.
Serve hot 🙂

Pearl Onion Curry/Sambar Onion Curry Kerala Style (Ulli Theeyal)

Why not try something different as a side dish for your rice or roti today? 
Ulli Theeyal or Sambar onion curry is a simple and delicious coconut based curry dish from my native Kerala. This dish as the name suggests uses lots of pearl onions/sambar onions. And I promise the only difficult part of this recipe is peeling off the skin of all the tiny onions :P. Apart from onions other veggies like eggplant/brinjal and okra/bhindi are also used to make theeyal. The recipe was passed on to me by my mother and this was something I used to have a lot at home. I hope you will like and enjoy making this recipe.

This recipe serves 2 
1 cup (heap full) thinly sliced pearl onions/sambar onions
1/2 cup of fresh grated coconut
1/4 tsp of turmeric powder
1 tsp of chili powder
1 1/2 tsp of coriander powder 
6 – 7 methi seeds or fenugreek seeds
About 1 tbsp of tamarind (soaked in 2 – 3 tbsp of water)
Water as needed 
Salt to taste
For tempering
2 tbsp of oil 
1/2 tsp of mustard seeds
4 -5 curry leaves
1) Heat a kadai or a non stick pan. First roast the coconut and methi/fenugreek seeds in low to medium flame. Roast until the coconut turns golden brown in color. 
2) Now add all the spices turmeric pwd, chili pwd and coriander pwd. Roast all the spices with the coconut for a min. Switch off the flame and remove the pan from the gas. Let it cool for few mins.
3) Transfer this mixture in a mixer grinder/blender. Add little water around 1/3 cup. Grind the mixture till it forms a thick smooth paste. Keep this aside. 
4) In the same pan add oil. When the oil is hot enough add the mustard seeds. Let them splutter. Now add the curry leaves and chopped onions. Cook the onions till they are soft and translucent. 
5) Squeeze the soaked tamarind (in the same water in which it was soaked) with your hands to form a pulp. Keep this aside.
5) Now add the coconut paste, the tamarind pulp, salt and 1/4 cup of water into the pan. Cover an cook for 5 to 10 mins. (I like the consistency of the curry a bit thick. You can make it thin by adding more water. Keep it thin if you are going to serve it with rice).
And thats it delicious Ulli theeyal/Sambar onion curry is ready to be served. Best served with rice or like me you can even try it with rotis/chapatis. 🙂

Until next time. Happy Cooking. 😀