Spicy Potatoes with Pappadums

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Spicy Potatoes with Pappadums

 

 

750 g (26 1/2 oz) potatoes, peeled, cubed

1/4 cup vegan margarine (-OR- oil)

1/2 tsp turmeric

2 tsp panch phora (see Note)

3 tsp ground cumin

6 fresh curry leaves

1 garlic clove, crushed

4 tsp grated fresh ginger

6 large pappadums

1/4 cup) lemon juice

1/4 cup chopped fresh coriander

tomato kasundi, if desired, to serve (recipe below)

plain soy yoghurt,

 

 

1. Place the potatoes in a saucepan of salted water and bring to the

boil (alternatively steam them). Cook until just tender. Drain and set

aside.

 

2. Heat a 4 teaspoons of the margarine (or oil) in a medium frying

pan. Add the dry spices, curry leaves, garlic and ginger and cook over

medium heat for 1 minute, stirring until the flavours are released.

Transfer to a bowl and set aside.

 

3. Add 4 teaspoons of margarine (or oil) to the pan; when it has

melted, add potatoes (in 2 batches if necessary) and cook until golden.

 

4. Return spice mixture to pan and cook for a further minute. Cover

and set aside.

 

5. Heat remaining margarine (or oil) in a small frying pan over high

heat. Carefully place 1 pappadum in the hot oil (press with tongs to

help hold the shape) and fry for 2 to 3 seconds each side until fully

expanded. Use tongs to transfer to paper towel to drain. Repeat with

remaining pappadums.

 

6. Add the lemon juice and coriander to the potatoes and reheat gently

over low heat for 1 to 2 minutes.

 

7. Place a pappadum on a serving plate, top with some spicy potatoes

and the tomato kasundi. Add a dollop of yoghurt.

 

 

 

NOTE: Panch phora is an Indian spice mix available from spice stores

(or use recipe from Files).

 

 

 

Serves 6.

 

 

 

 

 

Tomato Kasundi

 

 

1/4 cup sunflower oil

4 tsp black mustard seeds

4 tsp turmeric

8 tsp cumin

2 teaspoons chilli powder

1/4 cup peeled, grated fresh ginger

4 crushed garlic cloves

1 seeded, finely chopped green chilli

30 ml (1 fl oz) cider vinegar

twe 400 g (14 oz) cans diced tomatoes

1/3 cup brown sugar

1 teaspoon salt

130 ml (4 1/3 fl oz) cider vinegar

 

 

1. Heat sunflower oil in a large saucepan until hot. Add black mustard

seeds, turmeric, cumin and chilli powder. Cook, stirring, for 5

minutes to release the flavours.

 

2. Add ginger, garlic, chilli and 30 ml (1 fl oz) vinegar and cook for

5 minutes.

 

3. Add tomatoes, brown sugar, salt and 130 ml (4 1/3 fl oz) vinegar

and simmer for 1 to 1 1/2 hours.

 

4. The kasundi is ready when the oil comes to the top.

 

 

Makes 2 cups.