I stand over the sink scrubbing the potatoes under running water before I put them to boil. Our son and daughter-in-law are coming over for the weekend. It will be great to see them!
Indian cuisine varies from state to state. This trip, I decide on a South Indian style brunch from recipes I learnt from Mama who was from the southern part of India. The potatoes are a perfect accompaniment for dosas which are typically South Indian crêpes made out of fermented rice and urd dal (matpe bean) flour. The crêpes are also served with coconut chutney and Sambar dal to complete the meal.
Dosa Allu: South Indian Style Potatoes
Indian cuisine varies from state to state, and these savory South Indian-style potatoes are the perfect complement to dosas (Indian crêpes) and make a fantastic breakfast potato dish, too!
Ingredients
- 5-6 medium sized boiled Russet potatoes (peeled and chopped into bite sized bits)
- 1 medium sized yellow onion (or 2 shallots, chopped fine)
- 1 green Serrano, diced (optional, omit or increase to taste)
- 1-2 tsp turmeric powder
- 1 tsp black/brown mustard seeds
- ½ tsp channa dal, soaked in warm water for 15 minutes and drained ( optional)
- ½ tsp urd dal, soaked in warm water for 15 minutes and drained (optional)
- 6-10 curry leaves (available at any Indian grocery store. You can omit this but it gives the dish a distinctive taste.)
- 2 tsp salt
- ¼ cup chopped fresh cilantro (green Coriander leaves)
- 4-5 tbsp oil
Instructions
- Heat oil in a wok or deep pan on medium heat. Add the mustard seeds until they pop and splutter for a few seconds. Then add the curry leaves and chopped green chilies (be careful of splutter burns!!). If you are adding the lentils, now would be the time to do so.
- About 15-20 seconds after you add the mustard seeds (and lentils), add the chopped onions. Sauté for 5-6 minutes until the onion starts to turn half brown.
- Add the turmeric powder, stir for a second or two, then add the boiled potatoes and salt to taste.
- Stir the potatoes, breaking them up further to a half-mashed consistency. You may need to add a little more cooking oil if they look too dry.
- Add the chopped cilantro and continue to stir until the masala is well blended.
- Remove from stove. Let sit a few minutes before serving.
Notes
These potatoes can be served with rice and different dals (lentil soups). You can do a tortilla or Roti wrap. I have even placed it between slices of bread and then sautéed the sandwich lightly, and I eat that with ketchup (yummy!). It also goes well with ground beef, cooked Indian style.
I also use any leftovers to make allu bonda (potato balls dipped in chick pea flour and deep fried).
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