Meera Sodha's vegan recipe for pickled new potatoes with curd rice

This article presents a unique recipe for 'pickled' potatoes, influenced by the Indian achar style of cooking, which combines specific spices with acidity. Though not traditionally pickled, these potatoes make an ideal companion to South Indian curd rice and pickles, particularly Indian gooseberry. The dish highlights the flavors of mustard and curry leaves, lending a robust taste that appeals to lovers of salty and tangy cuisine. It can be prepared quickly, making it a delightful addition to any meal, even without traditional Indian ingredients.

These pickled potatoes are inspired by Indian achar, using spices and acidic ingredients to create a unique dish that pairs well with curd rice.

Meera’s pickled potatoes are designed for those who love the salty tang of vinegar chips, offering a fusion of flavors that enhances traditional dishes.

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