Potato Pepper Curry. Hot n Spicy Dhum Aloo. Urulai-Kizhangu Milagu Masala Kuzhambu. Pepper Dhum Aloo.

Ingredients:

Baby potato – 1/4 kilo
Turmeric powder 1/2 spoon
Salt
Sesame Oil 1 cup.

To be dry roasted and powdered:

Poppy seeds
Cinnamon 2 sticks
Cloves 3
Coriander seeds 1-2 spoons
Fennel seeds 1-2 spoons
Black pepper 1 spoon
Cumin seeds 1 spoon
Dry red chilies 3-5

To be fried with little oil and wet ground into paste:

Onion 1 small chopped
Garlic 2-3 cloves-chopped
Ginger 2″ size peeled and chopped
Coconut – grated 1 table spoon.

For Garnishing:

Crisply fried curry leaves a bowl full
or
Cilantro leaves -finely chopped.

Method:

Scrape the skin from baby potaoes carefully. Wash and clean them in running water.

In a pan..heat oil. Stir-in wet-ground paste and fry real good. Maybe till the raw odour leaves and oil shows up on top.

Then add salt, turmeric and 2 cups of water. Add potaoes too. Cover and cook. Maybe until they are half done.

Once the water is evaporated and gravy thickens… add powdered spices too, to this and drizzle few spoons of oil over it.

Remove the lid and continue cooking over high heat. The potatoes should be done, crispy, brownish and aromatic.(no more raw smell of spices)

Garnish with crisply fried curry leaves.

Serve hot as a side dish to Barotta, Chappathi, Roti, Nan, Iddiaapam, Aappam or Idly and Dosa.