It was the photograph that made me save this recipe. I wonder if I can grow potatoes in my geographic area. Baby taters are quite costy. This recipe, fortunately, can be made with sliced potatoes. But…nah.
Please note that the recipe is for TWO SERVINGS. In fact, 2 quarter-pound servings. Not in this family. Also, it assumes you have a pressure cooker. I wonder if I had one, would I use it? But anyway, boil them, let them cool, and peel them. I’m not sure I would bother peeling. I mean will bother.
Grinding isn’t a common American technique. I’ve tried using a mortar and pestal to grind and combine spices. It was a big failure for an impatient weakling. I ended up using our little coffee grinder, and that’s what I’ll use for this recipe. *P.S. Despite what Google says, consider a garlic pod to be one healthy clove.
Baby Potato Sambol / Sambal
- Baby Potatoes – 1/4 kgs (about 1/2 pound)
- Whole Dry Red chilies – 6 to 7
- Sambar Onions (shallots) – 5
- Garlic pods* – 5
- White vinegar – 2 tsp
- Salt – to taste
- Oil – 2 tbsp
- Heat 1/4 cup water and soak the red chilies in it for 1/2 hour.
- Pressure cook baby potatoes, peel the skin and keep it aside.
- Grind together soaked red chilies, sambar onion (shallots), garlic pods, white vinegar and salt together to a smooth fine paste. Do not add water while grinding.
- Heat 2 tsp oil in a shallow frying pan. Add the peeled baby potatoes and sauté over low flame for 2 minutes. Keep shaking the pan and tossing well, so that the potatoes become golden brown and crisp all around.
- Add the ground paste to the potatoes and gently mix well with a fork. Cook over low flame, tossing and shaking the pan frequently, while adding the remaining oil from time to time for the ground paste to get cooked.
- After 10 – 15 minutes of cooking, the raw smell from the paste would have gone and it would have coated the potatoes well. Remove from fire.