Achari Alu
A dry and spicy dish
Cuisine
North Indian
Servings
Prep Time
3
people
20
minutes
Servings
Prep Time
3
people
20
minutes
Ingredients
Hung curds –
1 1/2
cups
Baby potatoes or –
cubed if larger –
500
gm
Fenugreek seeds
(Uluva) –
1/2
tsp
Cumin seeds
(Jeerakam) –
1/2
tsp
Kala jeera(Sheemajeerakam) –
1/2
tsp
Fennel seeds
(Perinjeerakam) –
1/2
tsp
Oil
–
2
tbsp
Salt
(As reqd) –
Curry leaves
–
8
–
Green chillies
(slit) –
2
–
Amchoor or dry
mango powder
–
1
tsp
Coriander leaves (for garnishing) –
Instructions
Boil potatoes, peel or cut into small cubes as the case may be.
Roughly pound
fenugreek seeds
,
cumin seeds
, kala jeera and
fennel seeds
.
Mix the above with little
salt
and apply it to the potatoes and keep for 1/2 hour.
Heat
oil
in a pan or a kadai.
Fry
curry leaves
.
Add the rest of the pounded masala and fry on a low flame for 2 mins.
Add potatoes, hung curds and
green chillies
.
Cover and cook, till the dish is dry.
Add amchoor and stir well.
Remove from the flame.
Garnish with fresh coriander leaves.
:- Serve hot.