Potato Mezhukkupuratti

Peel and wash the potatoes, then cut them into medium cubes. Peel and thinly slice the shallots, slit the green chillies and wash the curry leaves. Add the potatoes, water and 1 teaspoon salt to a saucepan. Boil on medium flame for 10 to 12 minutes until just cooked but still firm, then drain the water. Pat the curry leaves dry so they do not splutter in hot oil.

PotatoWaterSalt

Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they splutter. Add the urad dal and fry for 30 to 40 seconds until light golden. Add the curry leaves and fry for 20 seconds until crisp.

OilMustard SeedsUrad Dal (split)Curry leaves

Add the shallots and green chillies. Fry on medium flame for 3 to 4 minutes until the shallots are soft and lightly golden. Add the turmeric powder, red chilli powder and remaining salt. Cook on low flame for 30 seconds until the raw smell of the powders goes.

Small Onion (Shallots)Green ChilliTurmeric PowderRed Chilli PowderSalt

Add the boiled potatoes and mix gently until evenly coated. Cook on medium flame for 5 to 6 minutes, stirring every minute, until lightly browned. Cook uncovered on low flame for another 2 to 3 minutes until the potatoes are dry and the edges are lightly crisp.