Dish of Potato & Coconut Stir Fry
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Potato & Coconut Stir-Fry


India / Tamil Nadu   -   Urulaikizhangu Poriyal
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
**
40 min
Yes		 One of the finest potato dishes there is, with a spectacular array of flavors - and it's easy to make - but, see Comments

1-1/2
1/3
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c
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t
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T
t
T
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T
Potatoes (1)
Coconut, grated (2)  
-- Spicing
Chili Powder (3)
Turmeric
Salt
-- Tempering
Chili dried (4)
Mustard Seed (5)
Cumin Seed
Urad Dal (6)
Chana Dal (7)
Asafoetida (8)
Curry Leaves (9)
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Oil
PREP   -   (30 min - 15 min work)
  1. Boil POTATOES until just cooked through. Peel off the skins and cut into 1/2 to 3/4 inch chunks. There will be some crumbling, but that works well for this recipe.
  2. Grate COCONUT fine. If using dried grated coconut, use 1/4 cup and soak in water for at least 20 minutes.
  3. Mix all Spicing items.
  4. Break Dried Red Chili in half and dump out as many seeds as will go. Mix all Tempering items.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan, heat Oil over moderate heat. Stir in Tempering mix - careful, the Curry Leaves will snap and spit for a few seconds. Fry stirring until Mustard Seeds are popping well and Dal have a little color.
  2. Stir in Potatoes and Spicing mix. Fry, tumbling gently, until Potatoes are well coated with the spice mixes - about 3 minutes.
  3. Sprinkle Coconut over and tumble until evenly distributed.
  4. Serve warm as a side dish or appetizer.
NOTES:

  1. Potatoes:

      White Rose and Red Potatoes work well for this method of cooking. Yukon Gold type can be used here, but don't overcook or they'll be mush. The flavor is different and they don't have those in India. For details, see our Potatoes page.

  2. Coconut, Grated:

      The recipe calls for "fresh grated", (or frozen) but you can use dried (unsweetened and fine grated) giving it at least 20 minutes soaking in warm water.

  3. Chili Powder:

      I use Indian Khandela or Reshampatti, which are fairly hot, and in this amount it will be noticeable. Use your own best judgement as to amount and hotness. For details see our Chili Powders & Flake page.

  4. Chili, Dry Red:

      use any small chili, like Japone, it won't make much difference in the heat of the dish.

  5. Mustard Seed:

      In India, black mustard seed is always used, but yellow can be used if you don't have black.

  6. Urad Dal:

      This is split and peeled urad beans (black gram). It is available in markets serving an Indian community. For details see our Urad Beans page.

  7. Chana Dal:

      This is split and peeled Bengal Gram (Desi type Chickpeas). For details see our Chickpeas (Bengal / Desi Type).

  8. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into tempering at the last moment. For details see our Asafoetida page.

  9. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  10. Comments:

      The Chana Dal and Urad Dal are important to the flavor and texture of the dish, but as made they are quite hard. If you will be serving folks with compromised teeth, make this dish a day ahead and let it sit in the fridge overnight. The Dal will be quite softened the next day.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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