Spicy potatoes from Karnataka (Alugadde palya)

Potatoes are the most common stuffing for a masala dosa. Every state in India has a unique recipe, suited to local palates. Here is a lovely version from Karnataka.

The potatoes are spicy, as is tradition for the local cuisine. They pop with chillies and are a good match with the thicker, butter-filled benne dosai in the region. There are a couple of variations on the recipe, with the optional addition of tomatoes and peas. These are modern additions to the recipe, introduced through the inclusion of these ingredients in our diets. I, however, prefer the more traditional recipe that is bolder and more pungent. The potatoes have a beautiful texture; be careful not to mash them too much, and add the necessary zing to the dosas. They can also be served as a side during any meal.

This cookbook on South Indian dosa is a very specialised cookbook from one of my favourite chefs. Every recipe is authentic, and this book is written with a depth of knowledge and understanding of the different cuisines in South India. This pancake recipe, like the other dosas and adai recipes from this cookbook, makes this cookbook essential for those who enjoy this type of dish.

For more recipes from the fabulous cookbook, click here.

Ingredients:

3 medium potatoes, boiled, peeled and roughly mashed

For the temper:

2 tablespoons oil or ghee

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

10 curry leaves

2-3 dried red chillies

A pinch of asafoetida

For the potatoes:

1 onion, finely minced

1-2 green chillies, minced, or to taste

1 teaspoon ginger paste

1/2 teaspoon turmeric

1 tomato, minced (optional)

1/4 cup peas, blanched (optional)

1/2 cup water

Salt, to taste

2 tablespoons cilantro, minced + to garnish

Heat the oil on low heat in a saucepan or wok and add the mustard seeds. They will pop in 20 seconds. Add the cumin seeds, curry leaves, red chillies, and asafoetida in order and give a quick stir.

Add the onions and green chillies and fry on low heat until the onions are soft but have not taken on any colour. Add the ginger and fry for an additional 1 minute until the ginger no longer smells raw.

Add the turmeric and toss all the ingredients well. Add the tomatoes and peas, if using, and cook for 5 minutes, until the tomatoes are soft and have begun to break down.

Add the water and salt and cook for 10 minutes until the onions are very soft. As the curry thickens, add the semi-mashed potatoes and mix well. Cook for an additional 5 minutes, until the potatoes are heated through and the mixture has dried out. Mix in the cilantro. Taste for salt.

Serve hot with dosas or as a side.