I made this first when I was 15. Mom had to leave us for a few days to go to Bangalore. This called for least effort – It is simple and tasty and I make it even now at least once a fortnight and sometimes once a week also….and even then no one tires of it. In case you wondered what other things I made at 15. I kept alternating between rava upma and semiya upma for breakfast and tiffin, for the next four days until dad got tired, and when mom returned he pleaded that she was not to make upma for at least a month.
In South curry refers to dry roasts and not red spicy gravies as generally made out. Forget the measurements and just let your sense of taste lead you – there is no better way to cook.
Potatoes – 4 big ones
Onion – 2 medium – the more the merrier
Sambar powder – 1/2 tsp.
Turmeric powder – 1/4 tsp.
Salt – To taste
Red Chilli Powder – 3/4 to 1 tsp. – I like this one a little spicy:)
Oil – 1 to 2 tbsp. – Depends on the mood – whether health conscious or not at that moment:)
Mustard seeds – 1/2 tsp
Chana dal – 1 tsp
Curry leaves – 5 to 6
Dhania leaves – garnishing
Boil, cool, skin and break the potatoes roughly with a spoon or chop into big chunks, and set aside. Chop onions fine, and set aside.
Heat Oil in a wok. Add mustard seeds & chana dal. Wait till the mustard splutters and dal turns pink. Add and let curry leaves crackle.
Add onions and roast till nice and brown.
Add the potatoes, turmeric, sambar powder, salt and red chilli powder. Toss till the potatoes get coated nicely and keep for some time on low flame till gets a light roasted layer stuck to the wok. Put off fire.
Remove from container immediately. I let it roast for sometime only because I like the layer that sticks very much – if you do not like the idea remove when the potatoes get coated nicely.