← All recipes
Indian · Side
Thenga Urulikazhangu Potatoes with Coconut and Chiles
South Indian potatoes simmered in a thin, turmeric-gold sauce over a tempering of mustard seed, urad dal, dried chile and asafetida, with curry leaves and split green chiles, then sweetened at the last minute with fresh coconut.
- YieldServes 8 as a side
- Hands-on25 min
- Total33 min
- Difficulty
Ingredients
- 900 grusset or Yukon Gold potatoes, peeled, cut into 2.5 cm cubes and held in cold water
- 2 tbspcanola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), picked over for stones
- 4dried red Thai or cayenne chiles, stems removed
- ¼ tspground asafetida
- ¼ tspground turmeric
- 480 mlwater
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 2 tspcoarse kosher or sea salt
- 12 leavesfresh curry leaves, medium to large
- 4fresh green Thai, cayenne or serrano chiles, stems removed, halved lengthwise, seeds left in
- 40 gshredded fresh coconut, about 1/2 cup; or 20 g dried unsweetened coconut soaked in 60 ml boiling water for 15 minutes and drained
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.