This photo, though, was taken with The Spouse's phone. This potato curry was put together a couple of days ago when I got back home from work at 9 30 pm and could not face another meal made up of leftovers. It's less involved than even the lazy potatoes of six-and-a-half years ago - it's simple to put together when you get someone else to boil and peel the baby potatoes, which The Spouse did with far greater success than I have done in a long time.
Baby potatoes: 500 gm
Turmeric: 1 tsp
Sambaar kaaram/special chilli powder: 2 tsp
Salt: to taste
Mustard seed: 1 tsp
Black gram dal, split, hulled (urad dal): 1 tsp
Cumin: 1 tsp
Oil: 2 tbsp
Boil/pressure cook the potatoes until just tender. We let the pressure cooker whistle about 8-10 times. When the pressure drops, open the cooker, drain the potatoes, cool and then peel them.
In a pan, heat the oil. Pop the mustard seed, then add the cumin and black gram.
As the black gram turns brown add the peeled potatoes.
Now add the turmeric, the sambaar kaaram and salt to the pan, mix well. Let fry again for a while.
Serve with rice, pappucharu and curds. They make a nice snack by themselves too.