Coriander seeds 1 tablespoon
Channa dal 1 tablespoon
Dry red chilies 4
Sesame seeds ½ teaspoon
Dried coconut/ Kopra 2 teaspoon
Hing a small pinch
Salt 1 teaspoon
Oil ½ teaspoon
For The Potato Podi Curry
Baby potatoes 250 g
Spice powder 1 recipe
Oil 3 tablespoon
Mustard seeds 1 teaspoon
Curry leaves a sprig
Salt to taste
Pressure cook the baby potatoes till fork tender.
In the meanwhile, heat a pan with ½ teaspoon oil and roast all the ingredients for the spice powder except the coconut until light brown and aromatic. Let cool.
Blend to a coarse powder along with dry coconut. Set aside.
Once the potatoes are done, peel and let it cool a bit.
Heat a pan with 3 tablespoon of oil.
Pop the mustard and add the curry leaves next.
Add the baby potatoes and combine gently.
Now, on a low flame, let the baby potatoes cook till a light golden brown. Takes somewhere between 10 to 12 mins.
At this stage, add the spice powder and a little salt to taste. Be warned while you add the salt as there s salt in the spice mix too.
Cook further for about 5 mins.
Once done, take off flame immediately and let cool down a bit.