Chetna Makan's podi potatoes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s podi potatoes By You Magazine - June 14, 2020 Podi is a southern Indian spice powder made with a blend of different lentils and spices. The recipe varies from region to region and from family to family. When I visited my friend Jayashree, she made this gorgeous potato dish. Making your own podi is worth the effort. This podi potatoes recipe is great served with naan, chapatti or some bread – it’s also amazing in a wrap or toastie, with chutney and salad on the side. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar SERVES 4 FOR THE PODI 1 tsp ghee 1 tbsp chana dal (split chickpeas, available from Sainsbury’s) 1 tbsp coriander seeds 2 dried red chillies FOR THE POTATOES 4 medium-sized boiled potatoes, cut into 2.5cm cubes 1 tsp ghee 1 tsp black mustard seeds 1 tbsp chana dal 1 tbsp urad dal (split black lentils, available from natcofoods.com) 2 dried red chillies pinch of asafoetida 10 fresh curry leaves ½ tsp salt ½ tsp ground turmeric 100ml water 1. Boil the potatoes, if you have not already done so. 2. To make the podi, heat the ghee in a small pan and add the chana dal. Cook on a very low heat for 2 minutes, until the dal begins to change colour. Add the coriander seeds and dried red chillies then cook for another minute only. Take the pan off the heat and crush the mixture to the consistency of a gritty paste, using a pestle and mortar. 3. For the potatoes, heat the ghee in another pan and add the mustard seeds. Once they are sizzling, add the chana dal and urad dal and cook on a low heat for 2 minutes, until they start to change colour. Add the dried red chillies, asafoetida and curry leaves then cook for another few seconds. 4. Now add the salt, turmeric, water and the potatoes. Cover and cook on a low heat for 20 minutes. Uncover the pan, stir in the podi and fry on a high heat for 2 minutes to finish. 5. Store any podi potatoes leftovers in an airtight container in the fridge for 4-5 days. Reheat before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved