South Indian Meal - Part Two - Potato Masala

Today, we are going to look at how to make the filling for the dosa.  Now, you can obviously get creative with this part of dish, but I like to stick to the basic onion potato filling.  It's tasty, and it works. 

To make this filling really flavorful, you need curry leaves, sometimes called curry patha. These leaves have a lemony aroma and really add depth to the potato curry if you can find fresh ones.  

If you have a Toastmaster, one of those plug-in contraptions that you put bread and filling into, and out comes a pizza pop, this is a fantastic filling for a quick lunch.  Cilantro-mint chutney for dipping on the side completes this meal (this recipe to come in the future!)

Feel free to add cauliflower, cabbage, peas, even broccoli to add some more nutritional value to this filling. 

Ingredients: 

2 tbsp oil

1 tsp cumin seeds

1 tsp salt

1 onion, diced

2 green chillies, finely chopped

3 potatoes, diced into small cubes, the smaller, the better and no need to peel

6 curry leaves if you have them

2 tsp turmeric

2 tsp coriander powder

3 tbsp lemon juice

cilantro for garnish

Directions: 

1. Heat oil on high heat. Add cumin and mustard seeds.

2. Once the seeds begin to pop, add salt, onions and chillie peppers.

3. Lower to medium low heat, cover, and let cook for 3 minutes, until onions are soft.

4. add the potatoes, and cover - cook for about 15  minutes until potatoes are soft. You may intermittently need to add some water if are using a thin bottomed pot - use of a cast iron pot or pan is best for this dish.

5. Once potatoes are cooked, add all dry spices. Mix them in well and turn off heat.

6. Add salt to taste and then lemon juice and cilantro.