This is very common and classic south Indian dish. Everyone loves potato. But Baby potatoes/Chiina Urulai are my fav, whenever I hit the grocery store, it always tempt me to buy. It is very easy to make dish, with no temperings. First you have to boil the potatoes, peel it, mix it with aromatic Spice powder, yogurt and garlic, finally in cast iron pan, slowly roast it in oil. Slow roasting the potatoes, always gives a nice crispy texture on outside and soft and tasty on inside. Adding spice powder and garlic gives a nice flavor to the potato. It goes well with sambhar rice / rasam rice / curd rice.


   Ingredients

          12 Baby Potatoes
          2 Tbsp of Thick Curd
          2 Tsp of Sambhar Powder
          1/2 Tsp of Garam Masala
          1 Garlic Clove, Minced
          Salt to Taste
          2 Tbsp of Gingelly Oil (Indian Sesame Oil) / Vegetable Oil


    Method

• Wash the baby potatoes in cold tap water.
• Mince the garlic in mortar and pestle.
• Heat a pan with water and boil the potatoes for 10 mins in a medium flame. Let the potatoes cool down for 5 mins, peel the skin of the potatoes. Keep it aside.
• In a bowl, place baby potatoes, add curd(yogurt), sambhar powder, garam masala, salt and minced garlic, mix well with hand, make sure all your baby potatoes are coated well with masala. Don’t marinate it.
• Heat a non stick pan / Cast iron pan with oil, add the potatoes, fry well for 2 mins, simmer it, cover and cook it for 10-15 mins, in between give a quick stir. If it sticks to the pan, just sprinkle little water, fry it.
• Hot, crispy potato roast is ready to serve with sambar rice or rasam rice or curd rice.

    Tips

• If you don’t have sambhar powder, add 2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tsp of red chilly powder.
• If you don’t have coriander powder and red chilly powder, replace it with cayenne pepper and black pepper powder.
• Always cook in cast iron pan / irumbu kadai to get crispy roasted potatoes.
• You can also marinate the potatoes in masala for 15 mins and then cook it.
• Adding curd gives little tangy taste to the potatoes.
• Adding garlic is to avoid gas flatulence.

   
    Health Benefits of  Potato

• Rich in carbohydrates and low in protein, ideal for people who wants to increase their body weight.
• Easy to digest and facilitates digestion.
• High in vitamin B, C and  minerals.
• Good for skin and brain function.
• Reduces inflammation.
• It may offset the incidence of kidney stones.

kondakadalai (channa) Sundal recipe is a south Indian salad made with different legumes. Kondakadalai sundal recipe / channa sundal recipe /chick peas salad is a easy and healthy evening snack. Also we make kondakadalai sundal recipe for festival occasions particularly for Navarathri and Vinayaka chaturthi..kondakadalai Sundal recipe can be prepared either with white or black chickpeas. Both channa sundal are rich in protein and nutritious. Here it comes the recipe for kondakalai (channa) sundal recipe.

Ingredients for sundal recipe

• 1/2 Cup of Channa / Kondakadalai / Chick Peas
• 1 Tbsp of Coconut

To Temper

• 2 Tsp of Oil
• 1 Red Chilly
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• Pinch of Asafoetida
• Few Curry Leaves

Method for kondakadalai sundal recipe

• Soak chick peas in salt water for overnight (8hrs). Next day, wash it in cold water and pressure cook by adding salt, oil and water, for 2 whistles , simmer it for 35 mins in low flame. After that, turn off the flame. Let the pressure release on its own.
• Heat a pan with oil, add red chilly, mustard seeds, urad dal, after it splutters, add asafoetida and curry leaves, followed by channa, salt and coconut, mix well and fry for 1-2 mins.
• Healthy Channa sundal is ready to eat.

Tips

• You can use green chilly instead of red chilly.
• You can add chopped onion while tempering.

Health Benefits of Sundal / Chickpeas

• High in fiber, iron and protein.
• Rich in manganese and folate.
• Stabilizes blood sugar and low in glycemic index.
• Reduce the risk of Heart disease.
• Prevents breast cancer.
• Due to high in fiber and low in GI, they are good for weight loss