A Potato Mix with a Cracked Peppercorn Sauce

Molaghu Urulikazhangu Bhajee

Preparation info

  • Serves


    • Difficulty


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