Taste of Chettinad

Pushpesh Pant

Once in a while comes your way a dish that sets the little grey cells working overtime. We recently encountered one such moment as we tasted Railway Paniyaram prepared by Rinku, a gifted home chef. She had steamed marble-sized rice dumplings and served them in Chettinad masala. We thought we could treat baby potatoes in a similar manner. Why potatoes? Well, the fasting season is here. The results are here for our readers to try out and enjoy. 

Dakhni Aloo

Ingredients

Baby potatoes................................................................. 250g 

Curry leaves..................................................................... 12-14 

Whole red chillies dried..................................................... 2-3 

Mustard seeds............................................................. 1/2 tsp 

Asafoetida..................................................................... A pinch 

Black peppercorns............................ 1/2 tsp freshly ground 

Grated coconut.............................................. 1 tbsp, heaped 

Salt................................................................................ to taste 

Sesame/peanut oil........................................................ 1 tbsp

Method

Boil and peal the potatoes. Heat oil in a thick bottomed pan. Put in the potatoes and stir fry till a light brown crust is formed on the exterior. Remove and keep aside. Add asafoetida. When it dissolves, add mustard seeds. As the seeds splutter, put in the red chillies. Stir and add the curry leaves. Stir briskly for 5-10 seconds. When chillies begin to change colour, add the potatoes. Stir well. Season with pepper powder and salt. Sprinkle a little water; mix well. Add grated coconut and mix well. Resist the temptation to add any more spices. Let Dakhni Aloo shine in its simplicity. Finely diced green chillies add to the flavour.