Chef notes
This classic South Indian potato side dish is also the traditional filling for dosas. They’re not quite mashed potatoes, not quite chopped potatoes, but something in between, with a sunny yellow hue from the turmeric. I especially love the textural contrast created by the crunchy, fried urad dal dotting the soft, pillowy potatoes. This dish is perfect to serve at a summer barbecue or as part of a buffet, because it’s great at room temperature.
Technique tip: To expedite cooking, buy smaller potatoes that are roughly the same size.
