Recipe: Nilgiri’s Potato Pallya | Indian Mashed Potatoes

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Nilgiri’s Potato Pallya

Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer! Note also the use of lentils as flavourings and texture – this is quite common in South Indian cooking.

1kg potatoes 1 tspn black mustard seeds 2 Tblspn Ghee
1 Tblspn split chick pea lentils (channa dal) 1 Tblspn black lentils (urad dal) 4 whole dry red chillies
0.25 tspn asafoetida powder 1 tspn turmeric powder 1 sprig fresh curry leaves
0.5 Tblspn grated ginger 2 medium onions, sliced salt to taste
half bunch fresh coriander

Heat the ghee in a thick bottomed pan. Add the black mustard seeds and allow to pop. Immediately add the two lentils and cook on a medium heat stirring constantly, till the lentils turn light golden in colour. Add the whole dry chillies and the asafoetida powder, and cook for a few moments. Add the turmeric, fresh curry leaves and ginger, and cook for a few moments. Add the sliced onions and salt and cook till the onions turn translucent. Add the roughly mashed potatoes and mix well.

Cook on a medium heat for a few minutes and check the seasoning. Garnish with fresh coriander leaves and serve hot.



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