12 December 2012,21:17 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Soak the chillies for 5 minutes in warm water.
  • Drain and grind with the cumin seeds and garlic to a fine paste.
  • Boil the potatoes until they are fully cooked, ensuring they do not break.
  • Drain and cool the potatoes in cool water to prevent further cooking.
  • Heat the oil and fry the paste, tamarind juice, tomato puree, curry leaves, sugar, asafetida and salt until the oil separates from the spice paste.
  • Add the potatoes and stir to coat. Reduce the heat, cover and simmer for 5 minutes.
  • Garnish with coriander sprigs and lemon wedges.
  • Serve hot.                                                      


  • 450 grams small new potatoes, washed and dried
  • 25 grams whole dried red chillies, preferably Kashmiri 
  • 1½ teaspoon cumin seeds 
  • 3 garlic cloves, chopped
  • 100 ml IDHAYAM sesame oil
  • 70 ml thick tamarind juice 
  • 40 ml tomato purees (paste) 
  • 4 curry leaves 
  • 1 teaspoon granulated sugar
  • ¼ teaspoon asafoetida 
  • Salt to taste
  • Coriander sprigs and lemon wedges

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