This South Indian spicy potatoes dish is one of my new favorites. The lemon and ginger gravy is nicely absorbed into the potatoes and it is a dish that everyone will love. It is also vegan and gluten free.
I Love Indian Food But….
I really didn’t know much about it except what I liked. India is so big with so many different cuisines and I ignorantly thought most Indian restaurants gave a representation of the cuisine of India.
While walking my dog a little while back I met Erica and Krish. If you know me I always end up talking about food. Krish is from Tamil Nadu a state in Southern India and is a chef too. We talked a bit about food and I learned that I knew almost nothing about Southern Indian cuisine.
Most of the Indian food that I have been eating is from Northern India because that is what most of the restaurants serve. Well, I decided to study the cuisine and Krish agreed to coach me.
This was the first dish I tackled and I like it so much I am adding it to my catering menu.
Lets Make This Great Indian Spicy Potatoes Dish
Gently boil 3 Yukon gold potatoes about the size of tennis balls. Boil until a skewer or knife pernitrates the potato with out having to push hard. Not to soft or the potatoes will break down in the sauce.
While the potatoes are boiling get the rest of the ingredients ready
- finely chop two green chilies. I used 2 serrano because I like it spicy but you can use jalapeno or small Thai chilies.
- finely chop 1 inch of ginger
- chop 6 – 10 curry leaves (more below)
- 1 tsp black mustard seeds
- 1 tsp white urad dal split (more below)
- 1/2 tsp turmeric
- juice 1 lemon
- chop a handful of cilantro
- 2 tsp oil
- salt to taste
Peel the potatoes and dice in 1/2 cubes
It Comes together Quickly!!!
Heat the oil in a pan then add the mustard seeds and the dal. Cook until the mustard seeds pop and the dal starts to brown then add the ginger and chilies. Stir until the ginger softens then add the turmeric, potatoes, and 1 cup of water.
Boil until the potatoes start to give off starch and a gravy forms about 5-8 minutes. Salt to taste then add the lemon juice and cilantro. That’s it!
Serve it with other dishes or bread like this naan. Try it with this cucumber salad.
Urad Dal Split
There are many types of dals in India and they have many different uses. Most commonly is a dal dish/soup but they are also used for texture, thickening, and flavor.
Most dals come three way, whole, split with husk on, and split with husk removed. In this recipe we used split and husk removed black urad dal or white urad dal.
Curry Leaves
Curry leaves are a big part of Indian cooking especially in the south. They are most often used in the tempering or tadka where they are fried with mustard seeds and other vegetables and dal.
Don’t pick the curry leaves out after cooking, eat them, they’re delicious.
Above is a curry plant Erica and Krish gave to me. You can find curry leaves at many International grocers especially Indian grocers. They also come dried but they are less flavorful so use more. You can freeze your leftover curry leaves.
Southern Indian Spicy Potatoes-Urulai Kizhangu Masiyal
Ingredients
- 3 large Yukon gold potatoes
- 2 green chilies finely chopped I used serrano, but jalapeno or Thai
- 1 inch ginger finely chopped
- 6-10 curry leave cut in big pieces I like them whole
- 1 tsp black mustard seeds
- 1 tsp white split urad dal (read above)
- 1/2 tsp turmeric
- 2 tsp oil
- juice of 1 lemon
- handful cilantro chopped
Instructions
- Gently boil 3 Yukon gold potatoes about the size of tennis balls. Boil until a skewer or knife pernitrates the potato with out having to push hard. Not to soft or the potatoes will break down in the sauce.
- Once potatoes cool peel and dice into 1/2 inch cubes
- Heat the oil in a pan then add the mustard seeds and the dal. Cook until the mustard seeds pop and the dal starts to brown then add the ginger and chilies. Stir until the ginger softens then add the turmeric, potatoes, and 1 cup of water.
- Boil until the potatoes start to give off starch and a gravy forms about 5-8 minutes. Salt to taste then add the lemon juice and cilantro. That's it!