I love potatoes and potato based dishes were one of the first ones I learnt from my mom. This is a quick potato song compared to the previous one that I posted as that one needs a coconut based ‘masala’ whereas this one is not as elaborate.
- Baby potatoes - 1.5 lbs
- Coconut oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Onions, medium sized - 2, finely chopped
- Tamarind paste - 1 tbsp
- Red chilli powder - 1 tsp (more or less depending on your taste)
- Coriander powder - 1 tsp
- Salt to taste
- Cilantro leaves, finely chopped, for garnish
Wash and put the potatoes in a large bowl and add water in the bowl till it covers the potatoes and cook till the potatoes are 70% done. Discard the hot water and immediately add cold water (regular tap water). This is done to stop the potatoes from cooking further. Peel the potatoes and set aside.
In a small bowl, add the tamarind paste, chilli powder and salt. Also put in a tbsp of water and mix well to form a semi liquid paste.
Heat coconut oil in a wide open pan. Season with mustard seeds. When mustard seeds splutter, add the finely chopped onions and curry leaves. Fry till onions turn golden brown.
Put in the peeled potatoes and mix. After a couple of minutes, add the tamarind paste, chilli powder and salt mixture. Mix well so that the potatoes are evenly coated with the tamarind paste mixture. Cook on low flame stirring constantly.
When almost done, sprinkle the coriander powder and mix well. Cook till done.
Garnish with finely chopped cilantro.
- To get the authentic South Kanara taste, usage of coconut oil is a MUST.
- I used baby potatoes because I had them at home. If this is not available, regular potatoes, cut into cubes, can be used.
- This is a very tangy dish, so if you are the kind who likes tangy dishes, more tamarind paste can be added.