Potato Poriyal

Like every home in South India has their own version of rasam….the ever popular uralaikezhangu (potato) poriyal also comprises of many variations. Much loved by most kids and adults,due to the starch content in this root veggie, a lot of people are wary of adding it to the lunch menu these days…but few people are aware that the majority of carbohydrates in potatoes are complex carbohydrates and it is in fact the way in which they are cooked that leads to an increase in the fat content and not the vegetable itself !
High in antioxidants particularly carotenoids and anthocyanins,it contains no sodium or cholestrol ! Steaming, baking,boiling and roasting are some of the healthier ways to cook a potato.In many countries potato flour is used instead of regular flour as the health benefits are so much better ! There are about 5000 varieties of cultivated spuds,mostly in South  America and about 200 or more varieties of wild potatoes…they come in many colours and shapes too ! That’s a lot of potato !

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The trick I found to getting a nice golden colour to a potato without frying it,is to first par boil it and then roast in a pan on low heat with very little oil for a long time,this retains the flavour, adds that crispness and is light on the stomach…potato poriyal and rasam rice…one of those combos that are hard to resist !!!