Basic baby potato roast

A wise person once said – “If you want to test the strength of the bond between the maamiyaar and marumagal, ask them which way they’d cook potatoes for a dinner party. If you want to test the bond between two brothers, ask them to lend the other their car with a smile.” People pay more attention when you prefix it that way. It’s not totally untrue. I am not exaggerating when I say the potato roast sparked off one of the biggest controversies in the family. A controversy so massive it spanned a week, traversed from potatoes to sambar to fridge shelf space to kids to clothes to opinions of relatives to waking up times to respect to freedom to total chaos and altered the family equation permanently. If you are expecting the ugly details of that family controversy, I am sorry. I am not about to wash the dirty linen in public for pageviews, for facebook likes, for blog traffic. Never! I am planning to sell the rights of that story to a SUN TV mega-serial. This baby potato roast is so basic, you may refuse to accept this as a recipe; Rightly so. However this baby potato roast is proof that tasty things can happen if you keep it simple, let the main ingredient shine and add a lot of oil. This potato roast is splendid with just about any kind of rice – lemon rice, curd rice, sambar rice, rasam rice, ghee rice etc. This potato roast also goes well with phulkas. Enjoy!  If you liked what you read, you can like Foodbetterbegood on facebook and instagram to get all the updates. You can also subscribe to get Foodbetterbegood in your email.    

More Kuzhambu (Mor Kulambu) and Potato Roast

The second classic combo in the series is More Kuzhambu and Potato Roast. It had been ages since I made Mor Kulambu and I really liked the idea of it because it’s super quick to make. This entire combo meal will not take you more than half an hour tops. It’s easy enough for weekday mornings too. More Kuzhambu is a regular at my Mom’s place but is rarely ever made here because folks here are against curd/yogurt in general. But guess what, Hasini really liked the kuzhambu and Yuvan ate it too. My day was made. My mother makes an even easier version with kadalai maavu but that’s a post for another day. I used Chandra Padmanabhan’s recipe for this More kuzhambu and I think it was faultless. It had just the right amount of bite and heat from the ginger and green chillies and a light tang from the yogurt. The potato roast is of course child’s play. I prefer this kind of dry potato roast any day over the potato thokku that is often made at home. Just boil potatoes, toss in spice powders and sauté till crisped around the edges. You could play around with the spice mixes for the potato roast. I like to keep it simple with just red chilli powder and turmeric. I like to add the spice powders to the oil before throwing in the potatoes as that way the potatoes are more evenly coated in the spices. But try it anyway you wish, you really can’t go wrong with it. This combo meal goes to Blogging Marathon #36 for the Combo dishes theme. Prep time: 10 mins Cooking time: 10 mins Serves: 4-5 More Kuzhambu Ingredients Yogurt/Curd – 2 cups whisked well Turmeric powder – 1 tsp Salt to taste Oil – 1 tbsp Spice Paste Green chillies – 6-8 Cumin – 2 tsp Ginger – 2 inch piece Tuvaram paruppu/Toor dal/Red gram – 2 tbsp Kadalai paruppu/Bengal gram – 3 tbsp Grated coconut – 3 tbsp Water – just enough to soak the 2 dals listed above Tempering Whole dry red chillies – 2 broken in halves Mustard seeds – 1 tsp Curry leaves – 1 stem Hing/Asafoetida – pinch Method 1.       Soak the 2 dals together for about 1 hour. Grind together all ingredients under spice paste to a fine paste. 2.       Whisk curd well. Add the spice paste...
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