When baby potatoes meets spicy Andhra Avakaya pickle, a spicy baby potato fry is created!!! . Today’s post is a simple baby potato fry in left over avakaya pickle oil. Ideal with rice & roti’s.
Avakaya pickle is my all time favorite with curd rice.I prepare these avakaya pickle during summer season when the mangoes arrive in Little India Market. This time I could not post them due to lack of time. Since I do them at home, I make sure I add extra oil than the usual store bought pickles. I do this as a safety measure to preserve the pickle. It is almost 5 months from the time I prepared the pickle and my first jar was complete last week with some oil and gravy left out. I didn’t want to pour it on top of my second jar as the pickle was very fresh. At the same time I do not waste even the last drop, hence I start using them for cooking.
I use sesame oil for this pickle hence it goes well for dishes for which we use sesame oil. Since the chili powder is marinated for months the color of the dish is naturally red and with potatoes they look really rich. I have tried these recipes only for mango pickle and I am not sure how it would taste with other pickles particularly Lime pickle.
Baby potatoes are these days available in Sheng Siong super market in Singapore in the Indian vegetable’s section. Earlier we got this only in Little India. In fact some of the common vegetables are available there and it doesn’t need me to visit Little India these days. While cooking these potatoes do not over cook as they would turn mushy while making the curry. Small potatoes can be replaced with regular big ones cut into boiled and cut into big cubes.
The taste of this potato curry is different from regular one as the oil used here is sesame oil. Moreover chili, mustard & methi seeds powder are marinated well and the taste of oil is different from plain oil. Since the pickle already has some salt added , reduce the salt while cooking. At the same time do not ignore adding salt as the salt in oil is not sufficient for the curry.
Kadalai maavu is added to this recipe to get some crispiness. You may replace it with rice flour also. You may totally ignore both of them also. Make sure the potatoes are cooked in low flame to get better results.
Though I haven’t posted many recipes with left over pickle, you may use them for the below list of recipes.
Make sure the salt and spice levels are adjusted for these recipes.
2. Steam for 3 whistles in pressure cooker. Do not overcook.
3. Take out and peel the skin.
4. Take a bowl and transfer the peeled potatoes.
5. Add kadalai maavu/ Bengal gram powder.
6. Add 2 tsp Pickle oil. You may also add the mustard & methi paste which is there in the avakaya pickle.
7. Add little salt & curry leaves.
8. Let this marinate for 20 minutes.
9. Take a non-stick pan and add 2 tsp of pickle oil. Add mustard & cumin seeds.
10. Transfer the marianated potatoes.
11. Let it fry for 10 minutes in low flame. Keep turning on all the sides.
12. Crispy & Spicy potato curry is ready.
1. This recipe is tried with pickle oil from avakaya pickle. Tastes varies based on the pickle oil we use.
2. Reduce the salt than the regular measurement as the pickle has the salt already.