Spicy Potatoes with Pappadums

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Spicy Potatoes with Pappadums

 

 

750 g (26 1/2 oz) potatoes, peeled, cubed

1/4 cup oil

1/2 tsp turmeric

8 tsp panch phora

4 tsp ground cumin

6 fresh curry leaves

1 garlic clove, crushed

4 tsp grated fresh ginger

6 large pappadums

1/4 cup lemon juice

1/4 cup chopped fresh coriander (cilnatro)

'Tomato kasundi' (see below) and plain soy yoghurt, if desired, to

serve

 

 

1. Place the potatoes in a saucepan of salted water and bring to the

boil (alternatively steam them). Cook until just tender. Drain and set

aside.

 

2. Heat 4 tsp of the oil in a medium frying pan. Add the dry spices,

curry leaves, garlic and ginger and cook over medium heat for 1

minute, stirring until the flavours are released. Transfer to a bowl

and set aside.

 

3. Add 4 tsp of oil to the pan; when it has melted, add potatoes (in 2

batches if necessary) and cook until golden. Return spice mixture to

pan and cook for a further minute. Cover and set aside.

 

4. Heat remaining oil in a small frying pan over high heat. Carefully

place 1 pappadum in the hot oil (press with tongs to help hold the

shape) and fry for 2 to 3 seconds each side until fully expanded. Use

tongs to transfer to paper towel to drain. Repeat with remaining

pappadums.

 

5. Add the lemon juice and coriander (cilantro) to the potatoes and

reheat gently over low heat for 1 to 2 minutes.

 

6. Place a pappadum on a serving plate, top with some spicy potatoes

and the tomato kasundi. Add a dollop of soy yoghurt.

 

 

Serves 6.

 

 

 

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Tomato Kasundi

 

1/4 cup sunflower oil

4 tsp black mustard seeds

4 tsp turmeric

8 tsp cumin

2 teaspoons chilli powder

1/4 cup peeled, grated fresh ginger

4 crushed garlic cloves

1 seeded, finely chopped green chilli

30 ml (1 fl oz) cider vinegar

twe 400 g (14 oz) cans diced tomatoes

1/3 cup brown sugar

1 teaspoon salt

130 ml (4 1/3 fl oz) cider vinegar

 

 

1. Heat sunflower oil in a large saucepan until hot. Add black mustard

seeds, turmeric, cumin and chilli powder. Cook, stirring, for 5

minutes to release the flavours.

 

2. Add ginger, garlic, chilli and 30 ml (1 fl oz) vinegar and cook for

5 minutes.

 

3. Add tomatoes, brown sugar, salt and 130 ml (4 1/3 fl oz) vinegar

and simmer for 1 to 1 1/2 hours.

 

4. The kasundi is ready when the oil comes to the top.

 

 

Makes 2 cups.