4 July, 2019

ACHARI ALOO/PICKLED POTATOES …. potatoes cooked with pickling spices-VIDEO RECIPE/ಉಪ್ಪಿನಕಾಯಿ ಮಸಾಲೆಯ ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ

Posted in : BEGINNERS/LEARNER'S/RECIPES, Stir fry| salad| Playa| Sookha subji| Usli| on July 4, 2019 by : Divya Suresh Tags: BREAKFAST, home made pickle masala powder, nutritious, Pickle spices, pickled potao, Potato dry curry, roti subji, video demonstration, video recipe

Spicy achari aloo subji/Pickled potatoes/Potatoes cooked with pickling spices, which can be prepared using either small sized whole potatoes or big potato cut into cubes, by putting achar/Pickle masala powder, in place of regular masala/spice powder we normally use to make any subji. We can use Paneer in place of potato, to make achari paneer. I always use home made pickle spice powder. It’s like whenever I make any pickle, I prepare little more quantity of spice powder than required and use it in subji. I want to try this same subji using raw banana as well, soon going to do so.

No need to say – this subji goes very well with any kind of roti, chapati, poori and plain & less spicy paratha as well. But I like most with curd rice.

Please check some other recipes using potato here – aloo bath/anna , aloo saaru/rasam , potato grapes subji , potato dosay/aloo dosa , aloo raita , potato-tomato curry , little millet potato bath , aloo-capsicum fry , potato sagu , potato-pomegranate curry/Kandhari aloo subji , potato curry/aloo rasedar , potato curd curry/dahi wale aloo , aloo paratha , potato/aloo pulao , hyderabadi aloo chole , amritsari aloo kulcha

Ingredients :

Small whole potatoes – 2 cups
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Carom seeds/ajwain – 1/4 tsp
Cumin seeds – 1/2 tsp
White sesame seeds – 1 tsp
Turmeric powder – 1/2 tsp
Pickle masala powder – 1&1/2 tbsp
Curry leaves – 2 strands
Tamarind water (thick) – 2 tbsp
Jaggery – 2 tsp
Hing – 1/8 tsp
Salt – to taste
Water – 1/4 cup

PROCEDURE :

Wash well the potatoes, pressure cook until two whistles, allow it to cool, peel and set it aside
Heat oil in a pan, add in mustard seeds, carom seeds, cumin seeds and sesame seeds – let them splutter

Reduce the heat, add in curry leaves, turmeric powder, hing and Pickle masala powder and combine everything well

Now add in tamarind water, jaggery and salt, saute everything well for a minute the mixture becomes likes paste

To that add in 1/4 cup of water, stir and add in cooked potatoes, let the heat remain low, stir well so that the masala mixture gets coated to the potatoes well, cover and cook for a minute – keep stirring in between