Meera Sodha’s vegan recipe for pickled new potatoes with curd rice

Summary

This recipe offers an intriguing twist on traditional Indian cuisine with its "pickle-drenched" new potatoes paired with curd rice. Crispy-cooked potatoes are sauced with coconut yogurt, lemon juice, spices like mung dal and black mustard seeds, offering a distinctively South Asian flavor profile. The dish is then combined with a tangy, hot pickle for a harmonious balance of textures and tastes. Prepped in about an hour, it’s perfect for those seeking a quick yet flavorful meal, making it a must-try alongside a side of coconut-based curry or rice pudding.

Additional Summaries

These “pickled” potatoes are for anyone whose mouth waters at the idea of dousing chips in salt and vinegar, as mine does. They go really well with a typical south Indian curd (yoghurt) rice and a fiery little shop-bought pickle. Pickled new potatoes with curd riceMy favourite pickle to eat with this is Indian gooseberry pickle, or amla, which is hot, salty and oily. Cover with 500ml freshly boiled water, add a teaspoon of salt and a tablespoon of oil, then stir and pop on the lid. Scrape the rice into a bowl and add the yoghurt, 200ml warm water, a tablespoon of lemon juice and a half-teaspoon of salt.

This recipe features "pickled" potatoes, inspired by Indian achar, cooked with spices like cumin, turmeric, and mung dal, and paired with coconut yogurt curd rice. Prep time is 10 minutes, cooking time is about 55 minutes for four servings. The dish also includes a suggested spicy pickle (AMLA) as a companion. Ingredients include basmati rice, potatoes, spices, lemon juice, garlic, curry leaves, and coconut yogurt. Instructions involve soaking rice in cold water, simmering potatoes, cooking the rice pudding, stir-frying potatoes with spices, and serving over the rice with a spicy pickle side.