How to use Girijapaati's Spicy Curry Mix - 2 recipes

Girijapaati's Idichu Pota Podi is extremely versatile, so when you marry it with family favourites like potato or raw banana, every spicy bite is a delight.

Serves 4

SPICY POTATO CURRY

Ingredients 

• Potato - 1 kg 
• Cooking Oil - as required
• Girijapaati's Idichu Pota Podi (Spicy Curry Mix)

Seasoning / Tadka (all to taste)

• Mustard seeds
• Urad dhal
• Dried red chilli
• Curry leaves

Method:

1. Boil, peel and cut the potatoes into large cubes (about an inch in size). Set aside.
2. In a kadai add the cooking oil and heat then create a tadka of mustard, urad dhal, dried red chilli , curry leaves.
3. Add the potatoes to the seasoning and shallow fry. Add oil if required.
4. Add Girijapaati's Idichu Pota Podi (spicy curry mix), fry well for 2-3 minutes till aromatic. Adjust for salt, if required.
5. Serve hot, serve with love.

SPICY RAW BANANA (VAZHAKKAI) CURRY

Ingredients 

• Raw Banana (peeled) - 1 kg 
• Cooking Oil - as required
• Girijapaati's Idichu Pota Podi (Spicy Curry Mix)

Seasoning / Tadka (all to taste)

• Mustard seeds
• Urad dhal
• Dried red chilli
• Curry leaves

Method:

1. Cut the raw banana into bite sized pieces, boil in water with turmeric and salt till cooked, drain the water and set aside.
2. In a kadai add the cooking oil and heat then create a tadka of mustard, urad dhal, dried red chilli , curry leaves.
3. Add the raw banana to the seasoning and shallow fry. Add oil if required.
4. Add Girijapaati's Idichu Pota Podi (spicy curry mix), fry well for 2-3 minutes till aromatic. Adjust for salt, if required.
5. Serve hot, serve with love.

Enjoy both these curries with hot rice, ghee and any south indian gravy from sambar to vetta kuzhambhu. Maybe add an applam or papad for crunch to the meal. Perfect for spice lovers.