Purple Potato Poriyal

This is a simple poriyal recipe. Since I had purple potatoes (from the Farmers Market) at hand, i decided to use them. The idea to use curry powder in the poriyal came from the book "Dakshin" by Mrs. Chandra Padmanabhan. When I checked the recipe for the curry powder, it was more or less like sambar powder. So I decided to use sambar powder instead.

Purple Potatoes Poriyal

Ingredients

4-5 Purple potatoes, boiled, peeled, diced

Salt to taste

1/2 tsp curry powder or sambar powder

Tempering

1 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp chana daal

1/2 tsp urad daal

2 sprigs curry leaves

2-3 red chilies, halved

Method

1. Heat oil in a wok or a pan.

2. Add all the ingredients for tempering.

3. As the mustard seeds splutter, and urad daal changes the color, add potatoes, salt & sambar powder.

4. Heat through for 5 minutes. Cover with a lid. Switch off the gas.

5. Serve with chapatis or sambar & rice.

Note -

1. Regular potatoes can also be used.

This post is my entry to EC's celebration of color in food for the color purple.