BABY POTATO THOKKU

Baby potatoes are one of the most favourite vegetable for all age groups. They are highly versatile and can be prepared using many methods. BABY POTATO ROAST, baby potato fry and baby potato thokku are some of the commonly made recipes with baby potatoes. It can be served as a side dish for rice, rotis or chapatis.

Baby potato thokku is an easy-to-make recipe, with really simple ingredients. It has a semi-dry consistency, and is a perfect lunch box recipe. It goes well with any kind of VARIETY RICE, CHAPATHI and parotta.

ABOUT THE RECIPE:

Baby potatoes take little extra time to cook. It can be either made in a cooker or in a kadai. I’ve made this recipe in a kadai. In a kadai, it takes around 20 to 25 minutes to cook the potatoes.

Also, I haven’t peeled the skin for the potatoes. This recipe tastes good with the skin. Make sure to wash the potatoes thoroughly with water before cooking.

INGREDIENTS FOR BABY POTATO THOKKU:

• BABY POTATO (CUT INTO HALVES) – 250 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• OIL – 3 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE BABY POTATO THOKKU:

• Heat a kadai, and add 3 tbsp of oil to it.

• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp of urid dhal to it.

• Once the mustard seeds start to splatter, add the sliced onions to it.

• Also, add the required salt to it. The salt helps the onions to cook faster.

• Saute the onions until it turns translucent.

• Once the onions turn translucent, turn the flame to medium-low and add the chilly powder to it.

• Mix it well, and add the sliced tomatoes to it.

• Mix it well. Let it cook on medium-low flame, until the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add 2 to 3 cups of water to it.

• Also, add the baby potatoes to it.

• Mix it well. Cover it with the lid and turn the flame to medium-high.

• Cook it for 5 minutes on medium-high flame. Then turn the flame to medium-low, and cook it for another 25 minutes.
• After 30 minutes, open the lid. It should have semi-dry consistency. If it’s too watery, cook it for another 2 minutes on medium-high flame.

• Once it reaches the desired consistency, garnish it with curry leaves and turn off the flame.

YUMMY AND DELICIOUS BABY POTATO THOKKU IS READY.

SERVE IT WITH YOUR FAVOURITE RICE, CHAPATHI OR PAROTTA.

I HAD IT WITH HOT STEAMED RICE, MOR KULAMBU AND KURKURI BHINDI.

VARIATIONS:

• The spiciness can be adjusted according to our taste.
• If you make it in a pressure cooker, cook it for 3 whistles.
• Baby potatoes can also be added as a whole, but it takes extra 25 to 30 minutes to cook. In a pressure cooker, cook it for 5 whistles.
• Use diced onions instead of thinly sliced onions for the crunchy texture.

BABY POTATO THOKKU

Recipe by foodpassion1513Course: Lunch box recipe, side dish, Veg side dish, vegan, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

150

kcal

Baby potatoes are one of the most favourite vegetable for all age groups. They are highly versatile and can be prepared using many methods. BABY POTATO ROAST, baby potato fry and baby potato thokku are some of the commonly made recipes with baby potatoes. It can be served as a side dish for rice, rotis or chapatis.
Baby potato thokku is an easy-to-make recipe, with really simple ingredients. It has a semi-dry consistency, and is a perfect lunch box recipe. It goes well with any kind of VARIETY RICE, CHAPATHI and parotta.

Ingredients

• BABY POTATO (CUT INTO HALVES) – 250 GMS

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.

• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.

• CHILLY POWDER – 1 TBSP

• SALT – AS REQUIRED

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• OIL – 3 TBSP

• CURRY LEAVES – FOR GARNISHING

Directions

• Heat a kadai, and add 3 tbsp of oil to it.
• Once the oil is heated, add 1 tsp of mustard seeds and 1 tsp of urid dhal to it.
• Once the mustard seeds start to splatter, add the sliced onions to it.
• Also, add the required salt to it. The salt helps the onions to cook faster.
• Saute the onions until it turns translucent.
• Once the onions turn translucent, turn the flame to medium-low and add the chilly powder to it.
• Mix it well, and add the sliced tomatoes to it.
• Mix it well. Let it cook on medium-low flame, until the tomatoes turn soft and mushy.
• Once the tomatoes turn soft and mushy, add 2 to 3 cups of water to it.
• Also, add the baby potatoes to it.
• Mix it well. Cover it with the lid and turn the flame to medium-high.
• Cook it for 5 minutes on medium-high flame. Then turn the flame to medium-low, and cook it for another 25 minutes.
• After 30 minutes, open the lid. It should have semi-dry consistency. If it’s too watery, cook it for another 2 minutes on medium-high flame.
• Once it reaches the desired consistency, garnish it with curry leaves and turn off the flame.
• YUMMY AND DELICIOUS BABY POTATO THOKKU IS READY.

Notes

• VARIATIONS:
  The spiciness can be adjusted according to our taste.
  If you make it in a pressure cooker, cook it for 3 whistles.
  Baby potatoes can also be added as a whole, but it takes extra 25 to 30 minutes to cook. In a pressure cooker, cook it for 5 whistles.
  Use diced onions instead of thinly sliced onions for the crunchy texture.