Why recepie famous for?
Some of the most popular toppings for savory South Indian–style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar, and these flavorful mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger and mixed with peas.
Ingredients
2 lb. Yukon Gold potatoes
1⁄4 cup canola oil
1 tsp. black mustard seeds
1⁄2 tsp. asafoetida
1⁄2 tsp. fenugreek seeds
20 fresh or frozen curry leaves
4 cloves garlic, chopped
3 small green Thai chiles or 1 serrano, halved
1 large yellow onion, roughly chopped
1⁄2 cup frozen peas
1 1⁄2 tbsp. ground coriander
1 tsp. ground turmeric
1 (2-inch) piece ginger, peeled and grated
Kosher salt, to taste
1⁄3 cup chopped cilantro
Instructions
Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces. Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add asafoetida, fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, the peas, coriander, turmeric, ginger, salt, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes. Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.
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