Spicy tempered mashed potatoes are Sonu’s absolute favourite. This is how my mom prepares mashed potatoes and he likes it so much that he will complain if others do not prepare potatoes the same way. It goes well with with a variety of dals, curd rice, rotis and even as a filling for dosa.
Ingredients:
- 2 Potatoes
- Water for boiling potatoes
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Split and skinned black gram/Urad dal
- 2 Shallots or 5-6 Pearl onions, peeled and chopped
- 1 sprig Curry leaves
- 1/2 teaspoon Salt
- 2 tablespoons Sambhar powder
Preparation:
Wash and cut the potatoes into halves. Take them in a saucepan along with water and bring it to boil. Cook the potatoes until it turns soft. Once its done, drain the water and allow the potatoes to cool down for a bit. Peel and discard the skin. Mash the potatoes and set it aside.
Heat oil in a kadai and add mustard seeds. Let it sizzle. Add urad dal. Let it turn brown. Add in the shallots. Fry them in the oil till they turn translucent. Add curry leaves.
Now reduce the heat to a low. Add salt and sambhar powder. Fry for a few seconds and add the mashed potatoes. Slowly mix them all together and take it off the heat.
Spicy tempered mashed potatoes are ready, Serve with rice or roti.
Notes:
- Reduce or increase the amount of sambhar powder depending on how spicy it is. Mine is of a medium level so I have used 2 tablespoons.
