For Chettinad Masala
Dry roast all the Masala Ingredients for 5 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can make this masala in bulk too. Place this masala in an airtight container and store it in the refrigerator. It stays fresh up to a month or even more than that.
For Chettinad Potato Fry
Heat oil in a pan. Add mustard seeds. Let it splutter.
Now add curry leaves and onions. Saute for a minute.
Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well. Let it cook for 2 to 3 minutes.
Now add salt and prepared Chettinad Masala. Stir well. I have added only 3/4 of the masala and remaining I stored it in an airtight container. Use according to your taste and spice level.
Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.
Chettinad Potato Fry is ready. Garnish it with some coriander and serve it
