It is quite frustrating when you can’t find that one ingredient (or that one thing) you are looking for — in my case it’s curry leaves. They have been MIA from most Indian groceries in NJ for more than 1 month now. With the mega marathon cooking in full swing, I needed curry leaves for some of the dishes and they were no where to be found. I am thinking of growing curry leaf plant this year in my container garden.
Well, I made today’s dish couple of months ago after watching a Telugu cooking show. This was the last of the curry leaves I bought couple of months ago. A spice powder is made with the curry leaves which is then used to flavor the potatoes.
The curry leaf powder can be stored in the fridge for up to a month, so double the recipe if you want to use it more often. It can also be added to other vegetables like eggplant, tindora (ivy gourd), green beans etc. This is a yummy side dish when served with rice and dal or even rotis.
Make the Curry leaf spice powder: Dry roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.
In the same pan, add curry leaves and fry until the leaves turn crispy, about 3~4 minutes. Remove from the pan and let cool.
Once the spices are cooled, then grind into a powder along with tamarind and garlic cloves.
Make the Curry: Heat 2tbsp oil in a pan, add mustard seeds and cumin seeds; once the seeds start to splutter, add the curry leaves, potatoes and salt. Mix well, cover and cook for 3~4 minutes or until potatoes are lightly crispy around the edges.
Finally add 1~2 tbsp curry leaf powder, mix well and cook for another 2~3 minutes. Serve with rotis or rice and sambar for a delicious meal.