Name: Spicy Potatoes with Chiles and Tomatoes (Molagha Urulikazhangu)
Yield: Serves 4
Cuisine: India
Ingredients: 1 large tomato, cored and cut into 1-inch cubes; 6 dried red Thai or cayenne chiles, stems removed; ¼ teaspoon ground asafetida; ½ teaspoon ground turmeric; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 teaspoon black or yellow mustard seeds; 6 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 2 teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Even though this spicy potato curry uses twelve chiles, half dried and half fresh, to create heat, it also has an addictive complexity. The chiles are left whole, making the resulting curry actually quite mellow-spiced. Savor this with a stack of onion-filled Pyaaz kulcha and a small bowl of pureed mangoes sweetened with a hint of sugar.