tThese “pickle” potatoes are for people like me who have their mouths watered with the idea of absorbing chips into salt and vinegar. They are not actually pickles, but are cooked in the same way as Indians Acha A style of cooking that uses certain spices along with acidic ingredients such as lemon juice. They go really well with typical South Indian curd (yogurt) rice and fiery small store-bought pickles.
Pickled fresh potatoes with tofu rice
This will eat my favorite pickles Indian gooseberry picklesor Amrathis is hot, salty and oily. I’m not sure if there’s a suitable alternative to British supermarkets, but without that it’s fine.
Preparation 10 minutes
Cook 55 min
Serve 4
300g Basmati Rice
750g of new potatoeswashed
Thin sea salt
rapeseed oil
350g plain coconut yogurt (i.e. no added sugar) – I like it Coconut collaboration
2½TBSP Lemon Juice
2 tablespoons of Mundalor Chanadal
1½ Black Mustard Seed
1½ Cumin Seeds
2 tablespoons seeds
Garlic Cloves 3Peel and slice finely
1½ ground turmeric
1 green finger chili pepperSlice finely
20 fresh curry leaves
Place the rice in a bowl, cover the cold water, and swirl with your hands until the water is cloudy. Drain the water and repeat, repeat until the water is clean before soaking.
Place the potatoes in a large pot, cover with cold water, and bring to a boil for 25 minutes or until cooked. Drain and let cool.
Drain the soaked rice really well before placing it in a perfect pot. Cover with 500ml of fresh boiling water, add 1 teaspoon salt and 1 tablespoon oil, then stir in the lid. Bring it to a boil, then simmer the heat and cook for 12 minutes. Scrape the rice into a bowl and add yogurt, 200ml of warm water and 1 tablespoon of lemon juice salt. It is pounded with a fork until smooth, giving it a consistency of a thick rice pudding. Shaking the bowl should settle the rice into a creamy layer.
Cut the cooled potatoes into 2cm cubes. Place 6 tablespoons of oil in a large skillet over medium heat and add the dal for about 3 minutes until it gets rich and nutty brown when it’s hot. Add mustard, cumin and sesame seeds, and leave the garlic, turmeric, chili and curry at once. Add the potatoes, fry for about 3 minutes, move around occasionally, add 1 1/5 teaspoon salt and 1/5 tablespoon lemon juice. Mix well, stir-fry for another 3 minutes, then remove the heat.
Check the rice: If you’re drunk, mix it up to 100 ml more if necessary to maintain consistency in that rice pudding. Decant the rice into the platter, spoon the potatoes evenly over the top, and immediately add pickles.
