Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This filling is traditionally rolled in dosas to make masala dosa, which is served for breakfast or as a snack in Southern India. However, it also makes an excellent spicy potato side dish.


  • 2 tablespoons oil
  • 1 teaspoon black mustard seeds
  • 10 cu


Heat the oil in a heavy-based frying pan, add the mustard seeds, cover and when they start to pop add the curry leaves, turmeric, ginger, chilli and onion and cook, uncovered, until the onion is soft.

Add the potato cubes and 250 ml (1