This is a Sunday special in most Keralaiyer homes. The mashed potato curry goes well with the Small onions(shallots) sambhar. This combination is so deadly that once you have tried it, it will become a Sunday special in your house too. Its very fast to cook and good to eat.
Potatoes – 5-6
Green Chillies – 3-4
Red chillies - 2
Ginger - a small piece
Asafetida – pinch
Salt to taste
Oil – 1 tbsp
Mustard -1 tsp
Udad dal – 1 tsp
Chana dal -1 tsp
Curry leaves – a sprig
Coriander leaves for garnish
Freshly grated coconut for garnish
Wash, boil and peel the potatoes. Mash them and keep it aside.
In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the udad dal and chana dal, when the dals turn slightly pinkish, Add red chillies, let it become plump, now add asafetida, curry leaves, finely chopped green chillies, finely grated ginger, and salt and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. Let this cook for a few minutes.
Garnish with finely chopped coriander leaves and freshly grated coconut. Mix well and serve.
Variation to this recipe
- You can grind the green chillies, ginger and coconut into a dry paste in a mixie without adding water. Follow the above method, once the red chillies become plump, add asafetida, curry leaves and then the dry masala mix that you grinded in the mixie, add salt, roast for a while, until the coconut starts emanating a fine aroma, then add the mashed potatoes and mix, let it cook for a while, then garnish with finely chopped coriander leaves.
- You can also squeeze some lemon juice in the end and mix well for a different taste.