KeralaFlaky, layered flatbread folded by hand and griddled until crisp at the edges.
Cultural signature · South India
Pepper & Curry Leaf Potatoes
“Crisp-edged potatoes tossed with black pepper, mustard seeds, and fragrant curry leaves.”
- Prep
- 10m
- Cook
- 20m
- Serves
- 4 people
- Spice
- Medium
Behind the recipe
The Weeknight Tadka
This is the dish I make when dinner needs one bright, reliable side. The potatoes can be boiled ahead, but the tempering should happen at the last minute so the curry leaves stay fragrant.
A cast-iron pan gives the best crisp edges, while crushed pepper keeps the heat warm rather than sharp.
Instructions
- 01
Dry the potatoes
Let the boiled potatoes steam-dry so they crisp instead of sticking.
- 02
Make the tempering
Heat the oil, splutter the mustard seeds, then add the curry leaves carefully.
- 03
Crisp and season
Add potatoes and salt, cook cut-side down until golden, then finish with black pepper.
Serving Suggestions
- Serve with rasam rice.
- Tuck into a dosa with coconut chutney.
The Story
A quick homestyle side inspired by the everyday tempering traditions of South Indian kitchens.
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