Name: A Potato Mix with a Cracked Peppercorn Sauce (Molaghu Urulikazhangu Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 3 medium-size russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon black or yellow mustard seeds; 12 grape tomatoes, sliced in half; or 1 medium-size tomato, cored and cut into 1-inch pieces; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 12 to 15 medium-size to large fresh curry leaves; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 2 tablespoons canola oil; 1½ teaspoons rock salt; ¼ teaspoon whole cloves; 1 teaspoon black peppercorns; 1 cinnamon stick (3 inches long), broken into pieces; ¼ teaspoon cardamom seeds from green or white pods; 1 medium-size sweet potato, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Because I use such highly starchy ingredients as white potato and sweet potato in this curry, I can afford the heat from ground Kashmiri chiles and black peppercorns. (On a recent trip to Kerala, I brought back vibrantly potent Malabar peppercorns. I admit I find it hard to share them with friends, for fear of depleting my stock.) I enjoy the burst of pungent heat, like a slap in the face, when I occasionally bite into the coarsely pounded peppercorns. Wrap morsels of tortilla-thin