Thursday 29 November 2012

Tadka Aloo....South Indian ishhhtyle..

So why do I call it South Indian Style Tadka Aloo
...errr...umm...'cause I use Curry leaves!! sorrrrrryyyyy
This works wonderfully well as a snack as well as sabzi...especially towards the end of the week when you have run out of almost everything in the kitchen...

(South Indian Style)Tadka Aloo 


  • Potatoes, 2-3 large
  • Mustard seeds, ½ tsp
  • Dried Red chilies, 1-2 (optional)
  • Garlic, 8-10 coves (I use whole cloves; you can finally chop them or crush them slightly)
  • Curry leaves, 8-12
  • Coriander powder, 1 tsp
  • Red Chili powder, ½ tsp
  • Cumin powder, ½ tsp
  • Salt, to taste
  • Oil, 1 tsp + 1 tsp


Wash &scrub the potatoes clean. With the peel on, cut them into thin wedges and soak in cold water with salt. Drain and sprinkle with salt, coriander powder, red chili powder, cumin powder and keep aside.

Heat the oil in a non stick pan and add black mustard seeds and dried red chiles.

Once the mustard seeds start popping, add in garlic cloves, curry leaves and fry till garlic cloves are light golden.

Add the potatoes, stir, cover and cook till done on low flame.

Once cooked through, increase the flame to high, drizzle in another teaspoon of oil and sauté till potatoes are golden and crisp.

** update 24th Feb 2013, revisiting a dear old friend...with skin peeled off this time round and a slightly better photograph

Old Photograph

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