Potato is boiled and deep fried. Steamed rice is mixed with fresh yogurt and seasoned with spices. The deep fried potatoes are mixed with yogurt rice as a last step. Serve potato yogurt rice immediately with any pickle if desired.
Makes: around 4 Servings of Potato Yogurt Rice.
Potato 1 Large
Yogurt 1 1/2 Cups
Steamed Rice 2 Cups
Green Chiles 3 – 4
Ginger 2 inch Piece
Turmeric Powder 1/8 tsp
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps + for Deep Frying
Method of preparation:
Remove stems, wash and chop the green chiles into small pieces.
Peel, wash and finely chop the ginger.
Peel and chop the potato into small chunks.
Boil the chopped potato in salted water till they turn soft.
Strain the boiled potatoes and place on the kitchen towel to absorb any remaining water.
Deep fry the boiled potatoes till brown and crisp from outside.
Remove the deep fried potatoes onto absorbent paper.
In a mixing bowl, mash the steamed rice with back of the spoon.
Add the yogurt, turmeric powder and salt to the mixing bowl and mix everything well.
Add a splash or two of fresh water if necessary to the mixing bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and green chiles.
Fry briefly and remove from heat.
Once warm enough, add the above talimpu to the yogurt bowl.
Stir in fried potatoes to the yogurt bowl and serve potato yogurt rice immediately.
Notes: Make sure potatoes are added to yogurt rice just before serving.
Suggestions: Microwave the rice with a splash of water for a minute or two if using leftover steamed rice. Adjust spice with green chiles or red chiles. Use fresh plain thick yogurt if available.
Variations: Check other variations with yogurt here.
Other Names: Potato Yogurt Rice.