I thought I had posted this recipe earlier but I couldn't find it in
this timeline. It's a childhood favorite of mine and my father and my
sisters, so here it is again just in case. Very easy to make, but for
some reason my mother would only make it on rare occasions. The lemony
flavor made it the perfect accompaniment to rasam and rice.
Steam or boil your choice of potatoes (quartered) and peel them. Choose potatoes that have a fluffy or floury texture rather than waxy. In the US Idaho potatoes are a good choice and better for this dish than red potatoes.
In a large saute pan splutter mustard seeds, urad dal, hing. Turmeric powder is optional (my mother did not use it for this dish). Add three or four chopped green chillies and diced curry leaves. Add the potatoes and mash them up with salt to taste till they still have 1cm bits of potatoes in them. Finely chop a tsp of fresh ginger and marinate in juice of one fresh lemon or lime and some finely minced cilantro. Add and mix.
Serve with rasam and rice and fire roasted appalam (not fried).
Peanut or pine nuts could be added when frying the spices for some crunch and that special (my father in law has come to visit) taste.
I still remember how my sister, my father and I would all sit on the floor and eat dinner together. We didn't have a dining table in those days. We each had our own stainless steel plate; my sister's was round with a rim, mine was oval, my fathers was a large round one without a rim and my mother's was a smaller round one without a rim.
Steam or boil your choice of potatoes (quartered) and peel them. Choose potatoes that have a fluffy or floury texture rather than waxy. In the US Idaho potatoes are a good choice and better for this dish than red potatoes.
In a large saute pan splutter mustard seeds, urad dal, hing. Turmeric powder is optional (my mother did not use it for this dish). Add three or four chopped green chillies and diced curry leaves. Add the potatoes and mash them up with salt to taste till they still have 1cm bits of potatoes in them. Finely chop a tsp of fresh ginger and marinate in juice of one fresh lemon or lime and some finely minced cilantro. Add and mix.
Serve with rasam and rice and fire roasted appalam (not fried).
Peanut or pine nuts could be added when frying the spices for some crunch and that special (my father in law has come to visit) taste.
I still remember how my sister, my father and I would all sit on the floor and eat dinner together. We didn't have a dining table in those days. We each had our own stainless steel plate; my sister's was round with a rim, mine was oval, my fathers was a large round one without a rim and my mother's was a smaller round one without a rim.
