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ALOO ACHARI

I’m posting a starter after a long time. Frankly I’m not that big a fan of potatoes neither is my better half. Nevertheless both of us were bowled over by the taste, that we couldn’t resist eating them. We tasted this for the first time at a potluck arranged for the new year party this year by Aru’s family. Thanks to Anitha, who had prepared this as a starter that night and also for sharing this recipe. It was a gastronomical delight 🙂
Few weeks later my hands were itching to try this wonderful Aloo achari and one fine evening I did get on to making it. It’s a very simple procedure and less time consuming. Also, it can be made for any occasion and definitely on a chill/rainy evening. The best part is that, if you’ve left overs you can pack it for your lunch and win the hearts of your co-workers by sharing it with them 😛
Anitha, thanks much for this recipe. I would have been oblivious to this dish although it may be common to others. 

Serves- 4
Shelf Life- 1 day



Ingredients

Baby Potatoes, washed
½ kg
Dry red chillis( byadgi and guntur variety) 1:1 proportion ( 5 each)
Mustard and Fenugreek (menthya seeds)
¼ tsp each
Fennel seeds 2 tsp
Onions, halved
4 ( 8 pieces in total)
Ginger garlic paste 1 tsp
Turmeric 1 tsp
Jeera/ cumin seeds 1 ½ tsp
Salt
As needed
Oil 3 tbsp
Lemon juice 1 lemon



Directions
1. Firstly Boil potatoes for three whistles on medium low flame (parboil) and peel and keep them aside.

Follow the steps in the pic

  •  Dry roast the mustard and fenugreek (menthya/methi) seeds for a minute. Take care not to burn them. Add them to a pulsing jar and keep it aside.
  •  In the same kadai dry roast byadgi and guntur chillis until it emits a slight aroma. Add fennel seeds to this and powder the mustard and fenugreek mixture. 

  •  In a mixie jar grind the onions without adding water. Heat oil in a kadai and add jeera, once it starts spluttering add the ground onion paste along with ginger- garlic paste.
  •  Now add turmeric and give it a stir until the raw smell of the onions are gone. Now add the boiled potatoes, salt and the powdered masala. Mix it well until all the masala gets coated and the potatoes get marinated.

Sprinkle it with some lemon juice and enjoy while it’s hot.

Note

  • You can substitute potatoes with cauliflower or paneer along with capsicum if you want.
  • If you don’t want it to be spicy you can reduce the proportion of guntur chillis and add byadgi itself. But adding guntur gives it’s own distinct flavour. 
  • You can also add a tsp of thick curd/ yogurt while frying the onion paste. This step is optional but definitely enhances the taste.


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