Siru Kizhangu Fry

Method

1. 1

   Prepare siru kizhangu: Wash 300g siru kizhangu (small tubers — field tubers or Chinese potato). Boil in water with a pinch of turmeric for 10-12 minutes until completely soft. Peel if needed. Halve larger ones.

2. 2

   Make spice coating: Mix together 1.5 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder, half tsp turmeric and salt.

3. 3

   Coat tubers: Toss the cooked siru kizhangu in the spice coating mix.

4. 4

   Heat oil: Heat 3 tbsp sesame oil in a wide pan on medium-high heat.

5. 5

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 sprig curry leaves and 2 dried red chillies.

6. 6

   Fry coated tubers: Add the spice-coated siru kizhangu. Fry on medium-high heat 6-8 minutes without stirring much to get a crispy crust.

7. 7

   Flip: Turn each tuber and fry the other side 4-5 minutes until golden all over.

8. 8

   Add shallots: Add 5 sliced shallots and toss with the tubers. Fry 3 more minutes.

9. 9

   Final toss: Toss everything on high heat 2 minutes until completely dry.

10. 10

    Serve: Adjust salt. Siru kizhangu fry should be crispy and well-spiced. Serve with steamed rice.