Potato Fry – Chettinad Potato Chukka – Origin
Potato Fry – Chettinad Potato Chukka – chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.
Potato Fry – Chettinad Potato Chukka – Spices and cooking method
Potato Fry – Chettinad Potato Chukka – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, potatoes are chopped to very small sizes.Potatoes cooked with fried onion, green chillies, ginger garlic paste. The dry roasted spices powdered, added to the fry.The curry is cooked in the slow process till it is dry and roasted. it makes the potatoes very crispy and soft inside.The spices well coated with the potatoes.The texture and taste of the recipe is great.
Potato Fry – Chettinad Potato Chukka – Nutritional health benefits
Potato Fry – Chettinad Potato Chukka – The potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy
Potato Fry – Chettinad Potato Chukka – Serving method
Potato Fry – Chettinad Potato Chukka – is perfect dish either for lunch or dinner. Potato Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, sambar rice, rasam, curd rice, roti, naan, paratha, phulka, idli or dosa. Potato Chukka is must try dish that anyone can do and love it. Delicious recipe.
Salt to taste
For the Tempering / Tadka:
Curry leaves-3 sprig
Garlic chopped-2 tbsp
For the Sauté:
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Turmeric — 1/2tsp
Spices Used for the grinding
Cumin seeds-11/2 tbsp
Fresh Coriander — 1/3 bunches
- Dry roast the spices and make a fine powder.Keep it aside.
- Heat oil in a pan, add cumin seeds, curry leaves, and red chillies.
- Add ginger garlic flakes and onions, saute it .
- Add ginger garlic paste and cook it.
- Add the chopped potatoes and mix it well.
- Add turmeric salt and the curry powder.
- Cook it for few mins in a medium flame.
- When the potatoes are cooked,simmer the flame.
- Open the lid and cook for 5 mins, and make it dry.
- Garnish it with fresh coriander and serve it hot with rice or roti.