Aloogadde mosarubajji is an easy to make and finger licking good Udupi Cuisine. It requires few ingredients and tastes so good that once you taste it, you will want to taste it again and again!!!!
I remember my mom preparing this aloogadde mosrubajji with various other dishes on weekends. Now also it’s a compulsory dish at my mom’s place on weekends since it’s loved by everyone. I too prepare this aloogadde mosarubajji very often since we love this dish!!!
Potato is loved by everyone. Nowadays we are scared to have potato thinking it makes us fat. But potato has various health benefits due to which we need to include it in our diet. This is the best way to include potato in our diet rather than having fries and chips which has plenty of oil in it. So try this and I am sure you will fall in love with this dish!!!
Aloogadde mosrubajji is usually served with hot steamed rice. It also goes well with chapathi/ roti as a side dish along with other sabjis. I love to have it with hot steamed rice.
Preparation time: 5 minutes (comes under cooking time) Cooking time: 35 minutes Author: Anusha Acharya Recipe Type: Side dish Cuisine: Udupi Servings: 3 to 4 1 Cup = 250 ml
Aloogadde/ Aloo/ Potatoes – 2 medium-sized (Approximately 1 cup when mashed)
Hasi menasinakaayi/ Haree mirch/ Green chillies – 2 finely chopped (Approximately 1 teaspoon when chopped)
Kottambari soppu/ Dhaniya ke patte/ Coriander leaves – 2 tablespoons finely chopped
Mosaru/ Dahi/ Curd/ Yogurt – ½ cup (I have used thick yogurt)
Neeru/ Pani/ Water – ½ cup
Uppu/ Namak/ Salt – As required
Enne/ Thel/ Oil – 2 teaspoons
Uddina bele/ Urad dal/ Split black gram – ½ teaspoon
Saasive kaalu/ Saraso ke beej/ Mustard seeds – ¼ teaspoon
Jeerige/ Jeera/ Cumin seeds – ½ teaspoon
Hingu/ Hing/ Asafoetida – 1 general pinch
Karibevu/ Karee patte/ Curry leaves – 7 to 8 leaves
Only thing you need to do is to chop green chillies and coriander leaves which can be done while the potatoes are getting cooked.
Making Aloogadde mosarubajji:
Step 1: Wash the potatoes thoroughly and pressure cook it for 3 to 4 for whistles.
Step 2: While the potatoes are getting cooked, finely chop the required green chillies and coriander leaves and keep it aside.
Step 3: Once the potatoes are cooked, cool it completely. Peel the potatoes and transfer it to a mixing bowl and mash it with your hand. Don’t mash it into a fine paste. Allow small pieces of potatoes while you mash.
Step 4: Add finely chopped green chillies, coriander leaves and salt to the mashed potatoes and mix well.
Step 4: Add half cup yogurt to the potato mixture and mix well.
Step 5: Add half cup water to the potato mixture and mix well.
Step 6: Transfer the potato yogurt mixture into a serving bowl and temper it with the tempering ingredients.
*Cook the potatoes properly. You can cook it using steamer as well. I have pressure cooked the potatoes since I find this method of cooking convenient.
*More green chillies can be used according to your taste.
*I have used fresh yogurt in this recipe, if you are using sour yogurt you can add coconut milk instead of water to compensate the sourness.
* I have used thick yogurt in this recipe, if you are using thin yogurt you can add 1 cup of yogurt and skip adding water
*Thick buttermilk also can be used instead of curd. Use 1 cup buttermilk and don’t add water.
*About 1/4 cup of finely chopped onion can also be added along with green chilli and coriander leaves.
Happy and Healthy Cooking!!!!