Potato yoghurt chutney-Potato ale bajji
Potato yoghurt chutney is a easiest rice accompaniment of all. Whenever I run out of time in full meal preparation for my family, I go for this potato yoghurt chutney as a second side dish for rice. You need to spend time just for cooking potatoes, rest of the preparation can be finished in few minutes. I keep a potato too in pressure cooker, while cooking rice. So the chutney will be ready within no time after rice. Lets see the recipe now.
- Potato- 1 big size
- Yoghurt- 1/2 cup
- Green chilly- 2 no.s
- Ginger- 1" piece
- Asafoetida- Chick pea size
- Salt- 1.5 tbsp or to taste
Seasoning ingredients
- Cooking oil- 1 tbsp
- Mustard seeds- 1/2 tbsp
- Urad dal/split black gram- 1/2 tbsp
- Red chilly- 1 no.
- Curry leaves- few
Serves
3 adults
Preparation
Wash and cook potato. Keep it aside.
Method
- Finely chop green chillies and ginger.
- Peel the cooked potato and mash it well using ladle or with your hands. Add chopped green chillies, ginger and salt.
- Now add whisked yoghurt, dissolved asafoetida and mix it well. It should be less watery than tambli. So add water accordingly to get the right consistency.
- Now in a seasoning pan add oil, mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter add it to potato yoghurt chutney.
- Potato ale bajji is ready...Enjoy it with hot steamed rice. yammy.....
Note
- Do not use tangy yoghurt, in that case potato yoghurt chutney will turn sour.
- Asafoetida gives nice flavor to the chutney, so do not skip it.
- Do not try grinding potato in mixer. It will lead to sticky potato chutney.
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Meet you all with one more interesting Udupi recipe. Till then bye.
Meet you all with one more interesting Udupi recipe. Till then bye.
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