Mangalore Spiced Baby Potatoes

Mangalore Spiced Potatoes

Mangalore spiced potato is lip-smacking delicious baby potato fry. This is a spicy and versatile potato dish, flavored with earthy South Indian spices. Mangalore is a food lovers paradise. It is a port city and the melting pot of several cultures and unique cuisines. I had been to Udupi and Mangalore and experienced a unique, diverse culture and traditions. The traditional Udupi meal got me intrigued by this cuisine. I wanted to recreate some of the Udupi and Mangalorean recipes. I have already posted a Mangalore fish curry.

What I love about this potato fry are its spicy bold flavors. The spice powder mix is primarily chilies, peppercorn, cumin, and coriander. The addition of coconut is a unique twist and adds lots of flavors. And also the aroma of roasted curry leaves. It is crisp on the outside and soft on the inside which is exactly how you want them to be. It is hard to stop munching on these spicy delicious baby potatoes.

I used baby potatoes, but you can also use regular ones. Baby potatoes are lifesavers in my home and you can't go wrong with them.My kid loves them roasted or fried, sauteed or baked. Baby potato is rich in essential micronutrients. Perfect for a light lunch or as an appetizer. Try adding other vegetables like green peas or spinach to this potato dish. It is a perfect accompaniment with rice or pulao. Try this recipe and let me know how it turned out for you:)

Cooking time- 20 minutes
Recipe Type- Side dish
Cuisine- Mangalore

Ingredients
Baby Potatoes- 1 lb (or two medium sized)
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Pepper powder- a dash
Hing/asafoetida- a dash
Grated Coconut- 3 tbs
Coriander powder- 1/2 tsp
Curry leaves- a few
Dry red chilly- 2
Mustard seeds- 1/2 tsp
salt as needed
Chopped coriander leaves- 3 tbs
Salt to taste

Wash and cook potatoes. Use a large saucepan with enough water to cover the potatoes. Cook till the potatoes are fork-tender for about 10-12 minutes. Peel potatoes and set aside. Alternatively, you can cook in Instant pot. Cook on high for 8-10 minutes.
Heat oil in a pan and add mustard seeds and when it splatters add curry leaves,hing, and shredded coconut. Stir fry till the coconut changes color to a golden brown. Add chilly powder, salt, pepper powder, and mix and then add the potatoes and toss and coat the potatoes with the masala.
Reduce the flame to low and allow the potatoes to roast, stir occasionally for about eight minutes or till you attain the desired crispness on the outside.
Sprinkle coriander leaves and switch off the flame. Drizzle lemon juice if you like. Serve as a side dish for rice.