The original recipe calls for peeling the potatoes, but I didn't bother with the russets. I did peel the sweet potato though since they usually have somewhat thicker skins. Peel or don't according to your tastes (and the tubers you have available to you).
Molaghu Urulikazhangu Bhajee
Slightly adapted from 660 Curries by Raghavan Iyer
Ingredients
- 3 russet (or other floury) potatoes, cut into 1cm cubes
- 1 medium sweet potato, cut into 1cm cubes
- 3 c. water
- 1 tsp. coarse sea salt1
- 1 tsp. black peppercorns
- 1/4 tsp. whole cloves
- 1/4 tsp. cardamom seeds (from green pods)
- 1 (7-8cm long) cinnamon stick, broken
- 1 tsp. ground Kashmiri chilies2
- 2 Tbsp. canola (or other neutral) oil
- 1 tsp. mustard seeds
- 1 tomato, diced3
- 15 fresh curry leaves
- 2 Tbsp. chopped fresh cilantro
Directions
- Place potato, sweet potato, and water in a pot and bring to a boil.
- Reduce heat to medium and boil, uncovered, stirring occasionally, until the potatoes are tender (~10 minutes).
- Meanwhile, combine salt, peppercorns, cloves, cardamom, and cinnamon pieces in a mortar and pound until the mixture resembles coarse sawdust.
- Add the ground chilies to the spice mix.
- When the potatoes are done, reserve 1/2 c. of the cooking water and then drain them.
- Dry the pot and return to medium-high heat.
- Add the oil and allow it to heat up.
- Add the mustard seeds, cover, and cook until the seeds stop popping (30-60 seconds).
- Add the tomatoes, curry leaves, and spice mixture.
- Cook, uncovered, stirring occasionally, until the tomatoes have softened (~3 minutes).
- Add the reserved cooking water and deglaze the pot with it.
- Add the potatoes and stir to combine everything.
- Simmer until heated through (~5 minutes).
- Sprinkle with cilantro and serve.
1 Iyer calls for rock salt here. I didn't have any, so I just used coarse sea salt. Back
2 Or use 1/4 tsp. ground cayenne + 3/4 tsp. sweet paprika Back
3 Or 12 grape or cherry tomatoes, halved Back
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