Hooray for Indian food, and for its immense variety. And wouldn’t you know it, mashed potato has an Indian twist, and we are adding it to our different potato mashes:
We have TWO versions of the mash for you today. We have been making the first one FOREVER, and the original recipe comes from Nilgiri’s, the iconic Sydney Indian Restaurant. Traditionally this recipe from Karnataka is semi-mashed or coarsely mashed and still retains the texture of cubed potatoes. It is a great filling for dosa, but it can be made as a side dish in Indian or even Western style meals. It goes well with rice, roti and poori.
The second one is from Tamil Nadu, and has the same style but different ingredients. It is a Puttu style dish – a peeled and mashed vegetable, tempered with spices, green chillies and onion. This Potato Puttu includes coconut and goes well with rice, sambar, rasam, kootu and kuzhambu, especially puli kuzhambu.
The first recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.