Coconut Rice with Potato Fry

Ingredients

• 500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
• 4 cups Water (For soaking the potatoes)
• 4 tbsp Vegetable Oil (Or any neutral cooking oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for added crunch)
• 10 leaves Curry Leaves (Fresh or dried)
• 0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Peel the potatoes and chop them into uniform 1/2-inch cubes.
   • Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
   • Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2. 2

   Temper the Spices

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Add the urad dal and fry for about 1 minute until it turns a light golden brown.
   • Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3. 3

   Cook the Potatoes

   • Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
   • Stir well to ensure all the potato pieces are evenly coated with the oil and spices.