Enjoy the blend of flavors with this Curd Potato Pachadi, a mildly spiced and creamy curry that pairs perfectly with rice or any other main dish. This recipe brings together boiled potatoes, yogurt, and aromatic spices to create a satisfying and comforting dish.
Ingredients:
- 3-4 potatoes
- 3 green chilies
- 1 teaspoon pepper powder
- 10 curry leaves
- 1 teaspoon mustard seeds
- 1 tablespoon coconut oil
- 2 dried red chilies
- 1 cup yogurt (not sour)
- Salt to taste
Instructions:
Begin by washing the potatoes and then pressure-cooking them for 4 to 5 whistles until they are tender. Once cooked, set them aside to cool, and then peel and finely chop the potatoes.
In a pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter.
Break the dried red chilies into 2 or 3 pieces and add them to the hot oil along with the curry leaves.
Toss in the chopped potatoes and sprinkle in the pepper powder, salt, and chopped green chilies. Give everything a good stir to combine the flavors.
Pour in 1 cup of water and let the mixture come to a boil. Once boiling, reduce the heat to low.
Gradually add the yogurt to the pan while continuously stirring. Keep stirring for 2 to 3 minutes to ensure everything is well incorporated and the flavors meld together.
Turn off the stove and remove the pan from the heat.
Indulge in the simplicity and richness of flavors with this Curd Potato Pachadi. With tender potatoes, aromatic spices, and a creamy yogurt base, this dish offers a delightful experience that’s sure to please your taste buds. Enjoy it as a side dish with rice or any other main course.
#PotatoCurdPachadi #CreamyPotatoCurry #FlavorfulIndianCuisine #ComfortFood #YogurtBasedCurry
Your 'Holistic Health Nucleus’ 