Udupi-style Spiced Potato and Carrot Mash

Ingredients

In this Udupi-style adaptation, the traditional Scottish Clapshot is transformed into a spiced potato and carrot mash. The original dish typically consists of mashed potatoes and turnips, while this Udupi version replaces turnips with carrots and incorporates Udupi cuisine's distinct flavors. The addition of mustard seeds, curry leaves, turmeric, tamarind pulp, and green chilies gives the dish a unique Udupi twist, making it a delightful fusion of Scottish and Udupi culinary traditions. We alse have the original recipe for Clapshot, so you can check it out.

• 500 grams (1.1 lb) potatoes, peeled and cubed 500 grams (1.1 lb) potatoes, peeled and cubed
• 250 grams (0.55 lb) carrots, peeled and chopped 250 grams (0.55 lb) carrots, peeled and chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 0.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes and carrots in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a large pan, heat vegetable oil over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves and green chilies to the pan. Sauté for a minute until fragrant.
4. 4.
   Add turmeric powder and mix well.
5. 5.
   Add the boiled potatoes and carrots to the pan. Mash them together using a potato masher or the back of a spoon.
6. 6.
   Stir in tamarind pulp and season with salt to taste. Mix well to combine all the flavors.
7. 7.
   Cook the mash for another 2-3 minutes, stirring occasionally, until heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro leaves.
9. 9.
   Serve the Udupi-style Spiced Potato and Carrot Mash hot as a side dish with your favorite main course.

Treat your ingredients with care...

• Potatoes — Make sure to cube the potatoes evenly to ensure even cooking.
• Carrots — Chop the carrots into small pieces to ensure they cook through quickly.
• Tamarind pulp — Soak tamarind in warm water for a few minutes, then extract the pulp by squeezing it with your fingers. Discard any seeds or fibers.

Tips & Tricks

• For a spicier version, increase the number of green chilies.
• Adjust the consistency of the mash by adding a little water or vegetable broth if desired.
• Serve the Udupi-style Spiced Potato and Carrot Mash with a dollop of ghee or vegan butter for added richness.
• Experiment with different spices such as cumin or coriander powder to customize the flavors to your liking.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.

Serving advice

Serve the Udupi-style Spiced Potato and Carrot Mash as a side dish alongside rice, roti, or any Indian bread. It pairs well with dal, curries, or even grilled vegetables. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Present the Udupi-style Spiced Potato and Carrot Mash in a shallow bowl or on a plate, shaping it into a mound or using a spoon to create a decorative pattern. Drizzle a little oil on top and sprinkle some roasted cumin seeds for an added visual appeal.