Follow these steps for perfect results
Potato
Boiled
Oil
Mustard Seeds
Dried Red Chili
Curry Leaves
Salt
To taste
Roasted Chana Dal
Coconut Powder
Red Chili Powder
Asafoetida
Garlic
In a mixer grinder, combine roasted chana dal, coconut powder, red chili powder, garlic, and salt. Grind into a powder.
Heat oil in a Kadhai (wok) or pan.
Add mustard seeds and dried red chilies to the hot oil. Allow the mustard seeds to splutter.
Add curry leaves.
Add the boiled potatoes to the pan and mix well.
Add the ground spice mixture and mix thoroughly.
Cook for 4-5 minutes, allowing the flavors to meld.
Turn off the heat and serve.
Serve Bangaladumpa Thalimpu with mixed vegetable sambar and rice, or with lachha paratha or tawa paratha.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Ensure potatoes are cooked but firm enough to hold their shape while stir-frying.
Roasting the spices slightly before grinding enhances the flavor.
Everything you need to know before you start
10 mins
The spice blend can be prepared in advance.
Serve hot, garnished with fresh cilantro.
Serve with rice and sambar.
Serve as a side dish with roti or paratha.
Cools the palate.
Discover the story behind this recipe
A common and simple everyday dish in Tamil Nadu households.
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