I know the title sounds intimidating , even I felt the same while titling the post , it is odd to use “Boiled” , “Baby” and “Roast” in a single sentence , Hope I don’t get jailed.
Jokes apart , this is a very easy potato roast that can be made in a jiffy , if you pressure cook this up to 2 whistles and patiently peel its skin , which takes about 20- 25 minutes to do so . Peeling the skin of baby…erm awkward silence…… small pellet sized potatoes can be quiet a himalayan task , my mum calls this as “Nachu pudungra velai” meaning “Irritating job” , but the taste is simply yummmmmyyyy!!
If you do not have the patience to do this , you can use the regular sized potatoes . You can see in the picture , I have further quartered the baby potatoes , because I want it in bite sizes and not the entire thing to be one bite.
Buy half a kilo of baby potatoes , clean them , pressure cook them up to 2 whistles they shouldn’t turn mushy it should be cooked and also hard , peel them and cut into small quarters(optional). Also make the Kuzhambu Podi/ Powder ready . In most of the south Indian cuisine , Kuzhambu Podi is used as the taste enhancer in any type of stir fry based recipes.
- 500 grams Baby potato
- 1/4 tsp Turmeric
- 6 – 7 tbsps Oil
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- curry leaves
- 2 tbsps Kuzhambu Powder
- After cooking , peeling and chopping the potatoes , Take a kadaai and keep it on medium heat.
- Pour the oil and crackle it with mustard seeds , add a pinch of asafoetida , chana dal , urad dal and curry leaves and saute them until aromatic.
- Now add the chopped baby potatoes and saute .
- Now add salt , turmeric powder and Kuzhambu Podi.
- Saute them evenly . Allow this to fry in high heat until it becomes crisp , stirring them in between. This will take up to 12-15 minutes.
- Once crisp , take it off heat and serve it hot as a side dish.