Aloo Dill(Suva) Palya

This is one of the recipes which can be prepared if you don’t have any plans, or say, you came home after a hectic day and don’t feel like cooking something that’s take a lot of time. This recipe is also best for bachelors who are not inspired to spend more time in the kitchen.

If you have the potatoes, boiled, peeled and diced and the dill leaves, cleaned, washed and chopped, this curry can be put together in no time. It goes very well with both rotis and rice, whereas potato is called “The King of vegetables”. It is so versatile that there are thousands of recipes that can be prepared with potatoes.

It is a very simple dish yet delicious and goes well with rice and rotis. It is sometimes made even simpler with just cumin seeds and chillis without much spices with a pale yellow look. You can drizzle some lemon juice and have it (as a starter) with some sliced onions it tastes heavenly!!!

Check out some more Poriyal varieties

Prep  time	Cooking time	Serves
10 mins	15 mins	3 persons

Recipe type:  Poriyal  varieties

Cuisine:  Karnataka cuisine

Ingredients Potatoes  chopped -2 cups Dill leaves -1/2 cup Oil -2 tbsp. Fennel seeds -1 tsp Onions -1 no Crushed garlic and ginger -1 tsp Hing -pinch Turmeric powder -1/4 tsp Red chili powder -1 tsp Salt – to taste

Method

1. Heat some oil, add the fennel seeds, when it starts sizzling, add the chopped onions and garlic and sauté till the garlic turns golden and gives a nice smell. 

2. To this add turmeric powder , chili powder and sauté them for few seconds till masalas blend.

3. Now add boiled potatoes, dill and salt to taste and cook them adding ¼ glass of water covered in a medium flame till all the water is absorbed. 

4. Mix well and cook till potatoes are cooked completely. 

5. Once done, remove and serve it warm with rotis. 

Serving suggestions

Serve with roti or paratha or as a side dish with your dal-chawal.

 Notes

Keep stirring then and there or the potatoes might get burnt or stick to the bottom of the pan.