South Indian Cookbook

Potato Crumble

Potato Crumble is a very nice side dish. It is also used along with Masala Dosai or can be served along with puris. The texture of Potato Crumble is perfect to picked up by bread and offers a wonderful savory flavor.

6 large potatoes
4 green chilies, finely chopped
2 medium onions, small dice
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon split black gram dal
10 curry leaves
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon turmeric powder
3/4 cup water
salt and pepper to taste
1/4 cup cilantro (coriander leaves), chopped

Peel the potatoes and boil them until soft. Mash coarsely. Heat the oil in a frying pan or kadai and season with mustard seeds, split black gram dal and curry leaves. When the mustard seeds start popping, add the onions and green chilies and brown lightly. Stir in the ginger, garlic, salt and turmeric powder and fry for 2 minutes. Add the water and mashed potatoes, stirring until well mixed. Cook on medium low heat until the mixture is fairly dry. Garnish with the cilantro.

When you are using the Potato Crumble with Masala Dosai, the mixture should be very dry. Leave it a little more wet with you are serving it with puris.

The ingredients should be able to be found at a local specialty store or try, Amazon Gourmet Foods.