Potato Poriyal Urulaikizhangu Podimas (South Indian dish)

Spice mixture

  • 1-2 tsp. Ghee (clarified butter) or oil
  • 2-3 tsp. split Chana Dhal [linser lentilles]
  • 2 tsp. split Urid (black) Dhal
  • 2 tsps. cumin seeds [spiskummin]
  • 1-2 tsp. fresh ginger root, finely chopped [ingefära gingembre]
  • 8-12 curry leaves
  • ~½-1 tsp. fresh or crushed chili pepper (Indian's like it spicy)
  • ½ tsp. Asafoetida powder
  • 2 tsp. brown mustard seeds (don't use white mustard seeds, which are much stronger and less fragrant)

    Other ingredients

  • ½ kg [1 lb.] potatoes
  • juice from one lemon
  • ½+ tsp. ground turmeric [gurkmeja curcuma]
  • 1-2 tsps. salt
  • 1 dl [½ cup] of unsweetened coconut, finely chopped
  • bunch of fresh coriander leaves [cilantro]

    * Ghee, split Chana dhal, split Urid dhal, Asafoetida, and curry leaves are available at Indian grocery stores.

    Start by boiling the potates in their skins - or, to make it easier, peel them first.

    Meanwhile, heat the Ghee in a pan. Add the Chana and Urid dhal, then the ginger, cumin, curry leaves and chili. Let cook (sauté) for a few minutes, add the Asafoetida, raise the heat and add the brown mustard. Remove from heat when the mustard starts to pop. Let cool for a while and then add salt, turmeric and lemon juice and stir.

    Peel (if needed) and press the potatoes. Add the potatoes and the coconut to the spices and stir the mixture (you may need to add just a little water).

    Sprinkle with fresh coriander. This dish is good both cold and hot.

    RafS 22.11.2015 English only Swedish only French only