potatoes with fresh coconut and chiles, for ryan

I think this is what we ate about two months ago. I tried looking through past foodlist blogposts. Anyway, it is adapted from the excellent 660 Curries— and if it is not the same dish, I am certain it is delicious.

Potatoes with Fresh Coconut and Chiles, Thenga Urulikazhangu

The coconut in this dish provides a sweet balance to the pungent chiles, especially because it is added toward the end. for an even sweeter alternative, use sweet potatoes instead of half or all of the white ones.

• 2 lb potatoes, in 1 in chunks
• 2 Tbsp oil
• 1 tsp mustard seeds
• 1 Tbsp urad dal (cream colored, skinned split black lentils)
• 4 dried Thai or cayenne chiles
• ¼ tsp ground asafetida (hing)
• ¼ tsp ground turmeric
• ¼ cup finely chopped fresh cilantro leaves and tender stems
• 2 tsp coarse salt
• 12 med to large fresh curry leaves
• 4 fresh green thai, serrano, or cayenne chiles, cut in half lengthwise
• ½ cup shredded frozen coconut or ¼ cup shredded dried unsweetened coconut, reconstituted in water

1. heat oil in a pan over med high heat. add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Add the urad dal and cook until they are golden, about 15 or 20 sec. Immediately add the dried chiles, asafetida, and turmeric. Stir-fry until the chiles smell pungent and are slightly blackened, about 10 sec.
2. Add potatoes, 2 cups water, and the cilantro, salt, curry leaves, and fresh chiles. bring to a boil then reduce heat to med-low, cover, and cook until the potatoes are tender, about 8 to 10 min.
3. Raise the heat to med-high, uncover the pan, and cook, stirring occasionally, until the sauce thickens slightly, 3 to 5 min. Some of the potato pieces will disintegrate.
4. Stir in the coconut and serve.