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Main Course

Potato Kuttu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 nos Potatoes chopped into cubes
2 nos Red chillies
15 ml Tamarind pulp (Puli)
1/2 tsp Fenugreek seeds (Uluva)
1 tsp Mustard seeds
Salt, to taste
Asafoetida A pinch (Kayam)
Oil — for frying

Preparation

Step 1
For preparing Potato Kuttu, first wash, peel and cut potatoes into small cubes (1/2 cm x 1/2 cm).
Step 2
Sprinkle some salt and set aside for 15 minutes.
Step 3
Fry potatoes in hot oil till golden brown. Set aside.
Step 4
Heat a little oil in a pan.
Step 5
Let the mustard seeds crackle and add fenugreek seeds, whole red chillies(deseeded) and asafoetida.
Step 6
Grind this to a fine paste.
Step 7
Mix together tamarind juice and ground masala.
Step 8
Stir in fried potatoes and Stir everything together thoroughly.
Step 9
Serve crispy tangy Potato Kuttu hot.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Potato Kuttu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

3 nos Potatoes chopped into cubes
2 nos Red chillies
15 ml Tamarind pulp (Puli)
1/2 tsp Fenugreek seeds (Uluva)
1 tsp Mustard seeds
Salt, to taste
Asafoetida A pinch (Kayam)
Oil — for frying

Preparation

Step 1
For preparing Potato Kuttu, first wash, peel and cut potatoes into small cubes (1/2 cm x 1/2 cm).
Step 2
Sprinkle some salt and set aside for 15 minutes.
Step 3
Fry potatoes in hot oil till golden brown. Set aside.
Step 4
Heat a little oil in a pan.
Step 5
Let the mustard seeds crackle and add fenugreek seeds, whole red chillies(deseeded) and asafoetida.
Step 6
Grind this to a fine paste.
Step 7
Mix together tamarind juice and ground masala.
Step 8
Stir in fried potatoes and Stir everything together thoroughly.
Step 9
Serve crispy tangy Potato Kuttu hot.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.