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–+ servings

Achari Alu

A dry and spicy dish
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 3 people

Ingredients
  

  • 1 1/2 cups Hung curds
  • Baby potatoes or
  • 500 gm cubed if larger
  • 1/2 tsp Fenugreek seeds Uluva
  • 1/2 tsp Cumin seeds Jeerakam
  • 1/2 tsp Kala jeera Sheemajeerakam
  • 1/2 tsp Fennel seeds Perinjeerakam
  • 2 tbsp Oil
  • Salt As reqd
  • 8 - Curry leaves
  • 2 - Green chillies slit
  • 1 tsp Amchoor or dry mango powder
  • 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.
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