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).