Potato Curry Tacos with Mole Chutney

It was really fun to prepare foods for the Brooklyn Magazine launch party. For this event, I collaborated with my friend Ben to make up a whole new Indian taco. We decided on potato curry topped with mole chutney and homemade yogurt crema in a corn tortilla. I will share my recipe for potato curry and Ben’s notes on making mole chutney with you below. I posted how to make yogurt in a previous post. I just added a little sour cream to my yogurt to put on these tacos.


The potato curry was basically the filling of a dosa which is a fermented rice and lentil crepe from South India. The curry is made with turmeric (why it’s yellow), fried mustard seed, curry leaf, red chili and some dried lentils. This is a picture of a huge dosa that me and my friend Fiana had in Mumbai this last winter:

dosa_mumbai
Ben’s mole chutney was outstanding and it really worked well with the curry and the crema. The color was so deep and the flavors were really smokey, spicy and rich – the kind of flavor that stays on your tongue in really good way! After the event, I was putting it on everything I was eating.


It was really exciting to learn about so many new chilies and the process of making a mole base from Ben. His family comes from the Jalisco area of Mexico and he grew up in Los Angeles where I met him. I wanted to include his notes below and hopefully they will serve as a guide on making your very own mole chutney for your Indian tacos! Thanks for sending Ben!


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2 Responses to Potato Curry Tacos with Mole Chutney

  1. meeso says:

    Creative! Looks wonderful!

  2. Srikant says:

    This looks delicious! I have some dry mole powder I brought with me from Mexico, so this would be a great use for it. Can’t wait to try it with the potato curry.

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