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South Indian-style Aloo Dahi (Curd Potato Curry) is a delicious, mildly spiced dish with a unique twist from South Indian tempering. Here’s how you can make it:
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3 medium potatoes (boiled & cubed) 1 cup curd (yogurt), whisked 1 green chili (slit) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp urad dal (optional, for crunch) 5-6 curry leaves 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp coriander powder Salt to taste 1 tbsp oil or ghee 1 tbsp chopped coriander leaves (for garnish)
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Heat oil/ghee in a pan. Add mustard seeds, cumin seeds, urad dal, curry leaves, and slit green chili. Let them splutter.
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Add boiled potato cubes and toss well. Sprinkle turmeric, red chili powder, coriander powder, and salt. Sauté for 2-3 minutes.
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Reduce the flame to low. Add the whisked curd and stir continuously to avoid curdling. Let it heat gently for a minute.
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Turn off the heat, garnish with coriander leaves, and serve warm with rice or chapati.