I know this must be the umpteenth recipe featuring coconut or potato as the prime ingredient on this blog. Being married to a Manglorean does not help much in weaning myself, in fact I think it increased my love for coconuts all the more after discovering several other ways to use it in cooking. There is some misconception that coconuts ‘increase cholesterol’. I use plenty of fresh coconut as garnish and believe that it has several health benefits. Here is a link for skeptics.
Most of you, if you have been to a Tamilian household must have savoured this everyday dish. It is an easy recipe and if you have just begun cooking Indian food this one should appeal as it is tasty and does not call for any ‘not-easily-available’ Indian spices either.
These are my first pictures with my new ‘nifty-fifty’ and it is keeping me click-happy these days!
Recipe: Ullakazhangu podimas (Potatoes rolled in coconut)
Yield: Serves 3
Medium sized potatoes – 5
Fresh grated coconut – 1/3 cup
Curry leaves – 1 sprig
Mustard seeds – 1/2 tsp.
Split bengal gram or black gram – 1/2 tsp.
green chilli – 1
Salt to taste
Coconut oil – 1 tsp.
Pressure cook washed, cleaned and halved potatoes upto three whistles. Let pressure go down naturally. Peel. You may either use a sharp ladle and cut up the potatoes roughly into bite sized pieces or chop uniformly. I use a slotted ladle that I will later use to roast the potatoes for some rough chunky chopping.
Heat oil in a wide wok. When hot, season with mustard seeds, add dals and curry leaves. Let the dals turn pink (about 1/2 a minute) and add the potatoes. Mix well and let the potatoes roast well in slow fire.
Mince the green chilly with some coconut in a mortar. Add this and the rest of the coconut to the potatoes.
Stir so that the potatoes are evenly coated with the coconut.
Scrape the potatoes stuck to the wok and eat.