This South Indian variety of Potato Curry is quite famous as a stuffing inside a Masala Dosa. Depending on which part of South India you go, there are variations in how people make this dish. But by and large ingredients are similar and look and taste are similar. In Tamil Nadu, some people add fennel seeds to the seasoning and some people add besan/gram flour to the curry.
My recipe is how it is typically made in Karnataka. I learnt it how to make this from mom and this is one dish that I have not improvised or changed anything because it tastes just perfect that way.
You will need:
2 Large Potatoes – Wash, cut into large cubes and pressure cook for 1 or 2 whistles. Peel and mash roughly.
1 Large Onion – Peel and Chop lengthwise
3 to 4 Green Chillies – Slit lengthwise
1/2 tsp turmeric powder
a few curry leaves
1 tsp grated ginger
1/2 Fresh Lime
Cilantro/Coriander Leaves – Chopped
Salt to taste
2 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Urad dal
1/2 tsp Channa dal
Hing or Asafoetida
1. As mentioned above, chop the onions, chillies, grate the ginger and wash the curry leaves. Here I ran out of ginger at home, so I always keep this ginger powder handy for occassions such as these.
2. Boil the potatoes, peel and mash roughly. Ensure that it is slightly lumpy i.e roughly mashed. If it is too pasty the curry wont taste good.
5. Add the turmeric powder and mix well. Saute for 3 to 5 minutes until the onions are transparent. Dont allow the onions to brown, that changes the taste of the curry.