Batate Song
Veg
Vegan
Mangalorean dry potato curry — potatoes boiled and tossed in a sharp masala of tamarind, kokum, red chilli, and mustard seeds in coconut oil, finishing almost completely dry. A distinctly Tulu preparation eaten as a side with rice and dalitoy, the kokum giving it a dusky sourness.
Cuisines
Mangalorean
Udupi
Saraswat
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 medium | potatoes |
| 1 cup | grated coconut |
| 5-6 | dried red chilies |
| 1 teaspoon | tamarind paste |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 tablespoon | coconut oil |
| 1 teaspoon | turmeric powder |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 Peel and cube the potatoes into bite-sized pieces.
- 2 In a pan, dry roast the dried red chilies, coriander seeds, and cumin seeds until aromatic.
- 3 Grind the roasted spices along with grated coconut, tamarind paste, and a little water to form a smooth paste.
- 4 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
- 5 Add asafoetida and turmeric powder to the oil.
- 6 Add the cubed potatoes to the pan and sauté for a few minutes.
- 7 Stir in the ground masala paste and mix well with the potatoes.
- 8 Add salt and water, and bring the mixture to a boil.
- 9 Cover and cook on a low flame until the potatoes are tender and the gravy thickens.
- 10 Serve hot with rice or chapati.
Tips
Adjust the number of red chilies to your spice preference.