Puliyodarai, Potato Kara Kari and Curd

Ingredients

• 500 g Potatoes (about 4 medium, preferably waxy potatoes like Yukon Gold)
• 6 cup Water (for boiling potatoes)
• 1 tsp Salt (for boiling potatoes)
• 3 tbsp Gingelly Oil (also known as sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 1 tsp Chana Dal (split chickpeas)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (also known as hing)
• 1 large Red Onion (finely chopped, about 150g)
• 1 tsp Ginger Garlic Paste
• 1 medium Tomato (finely chopped, about 90g)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tsp Sambar Powder (for authentic flavor)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a pot with enough water to cover them. Add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still hold their shape. Drain the water and let the potatoes cool completely. Once cooled, peel the skin and cut them into 1-inch cubes.

2. 2

   Prepare the Tempering (Tadka): Heat gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Immediately add the urad dal and chana dal, and sauté for about 1 minute until they turn light golden brown. Add the curry leaves and asafoetida, and sauté for another 10 seconds until fragrant.

3. 3

   Sauté Aromatics and Masala: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Then, add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.

4. 4

   Add Spice Powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, sambar powder, and 1 tsp of salt. Stir well and cook for 1-2 minutes, until the spices are aromatic and oil begins to separate from the masala.

5. 5

   Roast the Potatoes: Add the boiled and cubed potatoes to the pan. Gently toss to coat them evenly with the masala without breaking them. Increase the heat to medium-low and let the potatoes roast for 8-10 minutes. Stir occasionally, allowing the potatoes to form a slightly crisp, golden-brown crust on all sides.

6. 6

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.