No vegetable travelled further than the potato — Andean in origin, Indian by adoption, and now the substance of aloo-dum and sambar’s companion piece, of vada-pav and dum-biryani. The home kitchen stopped asking where it came from long ago.
The temple canon did not: the pre-Columbian boundaries kept by Puri’s Rosaghara still exclude it, with the cashew and the chili, from sanctum offerings. Recipes on this site note the distinction where it matters — the home pot and the sanctum pot follow different histories.
Used in 15 recipes
- Aloo Gobi Bhaji
- Aloo Paratha
- Bengali Chenna Tarkari
- Chana Dal with Diced Potatoes & Coconut Shavings
- ISKCON Classic Moong & Cauliflower Khichari
- Marwari Pumpkin & Potato
- Moong Wadi Tari
- Plain Dosa with Potato Masala
- Prabhupada's Classic Mixed Sabji
- Royal Potato Curry (Whole-Spice Dum Aloo)
- Sabudana Khichdi (Sago Pearl Pilaf)
- Satvik Alu Vadas
…and 3 more, found by the ingredient filter on the recipes listing .
Related entries
- Cashew , Kaju, the Brazilian nut India adopted; Tirupati's laddu keeps it, Puri's sanctum does not.
- Green Chili , Capsicum's post-1500 heat; the everyday green chili, which the archaic sanctum kitchens still decline.
Mentioned in
References
- Indian Food: A Historical Companion , K. T. Achaya