R.The “pickled” potatoes are any person who has mouth water in the idea of disturbing the chips in salt and vinegar, as it does for me. They are not really pickled, but they are cooked in a similar way to the Indians Indicate The cooking pattern that uses certain spices besides the acidic component, such as lemon juice. They walk well with southern India models rice (yogurt) and pickled fiery small store.
Pierced the new potatoes with rice thrombosis
My favorite pickle to eat with this Indian foxOr HopeIt is hot, salty and oil. I’m not sure if there is a suitable alternative in British supermarkets, but it will be good too.
Preparatory 10 minutes
Cook 55 minutes
Serving 4
300g basmati rice
750 g new potatoesWashing
Soft sea salt
Chopping seed oil
350 g of normal coconut yogurt (That is, with no additional sugar) – I love Collab coconut
2½ tablespoon of lemon juice
2 tablespo dal dalOr Channa D.
1½ black mustard seeds
1½ teaspoon cumin seeds
2 tablespoons of sesame seeds
3 garlic clovesExfolially peeled and slices
½ teaspoon of turmeric
1 green hot pepperSmooth slices
20 fresh curry leaves
Put the rice in a bowl, add cold water to cover, then your hands last until the water turns cloudy. Drain and repeat until the water remains clear, then let it soak.
Put the potatoes in a large saucepan, cover the cold water, boil the mixture and cook over low heat for 25 minutes, or until tender. Drain and leave to cool.
Drain the soaked rice well, then put it in a saucepan with a narrow cover. Cover it with fresh boiled water, 500 ml, add a teaspoon of salt and 1 tablespoon of oil, then stir and ride on the cap. Boil the mixture, then refuse the heat into a low heat and cook for 12 minutes. Install the rice in a bowl and add the yogurt, warm water 200 ml, a tablespoon of lemon juice and half of the salt. Overcome a fork until it becomes smooth and the thick rice pudding is consistent – when the bowl shakes, the rice should be settled in a creamy layer.
Cut the cooled potatoes into 2 cm cubes. Put six tablespoons of oil in a large skillet over a high medium heat, and when it is hot, add the sign and stir the mixture for about three minutes, until the rich brown color becomes. Add mustard, cumin, sesame seeds, garlic, turmeric, hot pepper and curry leave everything – cautious, because they may swing – then move for a minute. Add the potatoes, fry for about three minutes, and move them from time to time, then add a teaspoon, a half of salt, one tablespoon and a half lemon juice. Mix well, fry for another three minutes, then remove heat.
Check the rice: If it is drunk all the water, mix up to another 100 ml, if necessary, to keep the rice pudding consistency. Build rice on a plate, describe the potatoes evenly over the top and serve immediately with some pickles on the side.
