Pickled Potatoes
Tangy South Indian potato pickle (Aloo Niluv Pachadi) with tender potatoes in a spiced tamarind-oil base.
Servings: 10
Calories: 159kcal
Ingredients
Main
- 3 medium potatoes about 12 oz, boiled, peeled, and cut into 1-inch chunks
- 1 lemon-sized ball tamarind about 1.8 oz, soaked in ½ cup warm water, pulp extracted
- 1 ½ teaspoons coarse sea salt or to taste
- Juice of ½ lemon
Spices
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- 4 green chilies slit
Tempering
- ½ cup cold-pressed sesame oil gingelly oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing – optional
Instructions
- Prep the potatoes: Boil potatoes until fork-tender. Peel and cut into 1-inch chunks. Set aside to cool.
- Toast spices: In a dry pan, roast cumin seeds, coriander seeds, and fenugreek seeds until fragrant. Cool, then grind to a fine powder.
- Heat the oil: In a heavy-bottomed pan, heat sesame oil on medium. Add mustard seeds and let them splutter. Add asafoetida and green chilies.
- Add tamarind pulp: Pour in the tamarind extract and cook for 5–6 minutes until slightly thickened.
- Season: Add turmeric powder, ground spice mix, and salt. Stir well.
- Add potatoes: Gently fold in the boiled potato chunks so they are coated in the spice-oil mixture.
- Simmer: Cook on low for 8–10 minutes, stirring occasionally, until the oil begins to separate from the masala.
- Finish: Turn off the heat, stir in lemon juice, and let cool completely before storing in a clean, dry jar.
Notes
Recipe Notes
- Dryness is key: Make sure the boiled potatoes are fully cooled and dry before adding them to the oil and spices. Any moisture shortens shelf life.
- Oil is the preservative: Don’t reduce the oil — it’s what keeps the pickle safe to store for weeks.
- Spice roasting: Roast cumin, coriander, and fenugreek seeds separately on medium heat to avoid burning.
- Storage: Store in a clean, dry glass jar. Always use a dry spoon to avoid spoilage.
- Flavor deepens: The taste improves after 1–2 days as the potatoes absorb more of the tamarind-spice oil.
Twist Ideas
- Garlic boost: Add 6–8 cloves of garlic to the oil when tempering for an extra aromatic punch.
- Smoky version: Lightly pan-fry the boiled potato chunks until golden before adding them to the pickle.
- Sweet-spicy balance: Add 1–2 teaspoons grated jaggery along with the tamarind for a richer, more complex flavor.
- Extra tang: Add a splash of apple cider vinegar or more lemon juice at the end.
- Chili lovers: Add a few dried red chilies along with the green chilies for more heat and color.
Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 414mg | Potassium: 302mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg