Indian Potato Salad
By: Bird's Eye View
Published: Tuesday, February 16, 2010 - 7:44am

Ingredients




4 Boiled, peeled potatoes (I count 1 potato per head)
1 cup homemade plain yogurt
3 centimeters green chillies (to taste), cut into 1  segments
1 teaspoon oil
1 teaspoon urad dal
1 teaspoon mustard seeds ( black)
Handful curry leaves

Handful minced coriander leaves for garnish

Salt to taste

Preparation

1 Break the potatoes into irregular pieces by hand, but don't mash them. In a small wok, heat the oil. Pop in the mustard seeds and let them start spluttering. Add the green chillies and the urad dal. Wait till the urad dal starts browning a little and add the curry leaves. Take off the heat and pour over the potatoes. Add the yogurt and salt and mix. Top with the coriander leaves and cool in the refrigerator for half hour or more before serving.

About


I love potatoes in almost any form ( except raw :)). One of my favourite dishes from childhood has been one for potato raita - a soft, creamy, gentle tasting one that serves as a poignant contrast to the often more robust taste of Indian food. It uses one of my favourite vegetables, tastes great and yet light, and goes well with anything, from rotis to bread - it makes a great sandwich filling - to saaru anna or a plain dal and rice. And as I discovered when I started cooking, it's easy and fast to make. 
Ingredients:
4 Boiled, peeled potatoes (I count 1 potato per head)
1 cup homemade plain yogurt
2-3 green chillies (to taste), cut into 1 cm segments
1 tsp oil
1 tsp urad dal
1 tsp mustard seeds ( black)
Handful curry leaves
Handful minced coriander leaves for garnish
Salt to taste
Break the potatoes into irregular pieces by hand, but don't mash them. In a small wok, heat the oil. Pop in the mustard seeds and let them start spluttering. Add the green chillies and the urad dal. Wait till the urad dal starts browning a little and add the curry leaves. Take off the heat and pour over the potatoes. Add the yogurt and salt and mix. Top with the coriander leaves and cool in the refrigerator for half hour or more before serving.
To make this into a yummy sandwich spread, use Greek yogurt or hung yogurt instead of plain yogurt: hang a cup and a half of yogurt in a thin muslin cloth with a weight on top until all the liquid drains out. Eat within 4-5 hours or else it'll start tasting sour.
To experiment with this, you can add a small quantity of minced garlic, or to perk it up some chopped spring onions. A tiny amount of mustard can be added to give it a little kick, too.