Aloo Sadeko is a boiled potato dish mostly popular in the Newar community in Kathmandu valley. Aloo (or alu) is potatoes and sadeko roughly translates into marinated. This marinated potato salad type dish is commonly used as afternoon snack and served with Chiura (dried beaten rice). I once made this as an appetizer for my friends and family in a small gathering at my place. Since then, the popularity of this marinated potato salad has lead into a norm that I make this dish every time there is a get-together.
Complete list of ingredients and amount are given at the end of the post.
Boil egg sized red potatoes in a pot by adding some water and a pinch of salt. Boil it under a full gas power for about 20 minutes. You can tell whether the potatoes are cooked by poking into potatoes with a fork or a tooth pick.
Once done, let the potatoes sit for 15 minutes for cooling off. Peel potatoes. Dice potatoes into to small pieces. An egg sized potato can be cut into 6 pieces.
Dice tomatoes, onions, green chili pepper into small pieces and pour over the diced potatoes. Chop cilantro and add into the potatoes.
Chill in freezer for 10/15 minutes.
Add black peppers.
Chinese peppers.
Ginger and garlic, black salt (Kala Namak), and table salt.
Crushed red chili pepper.
Classic yellow French mustard. (or mustard powder)
Heat oil with Methi (fenugreek) in a small pan for about 3/5 minutes until it turns into black. Once done, let Methi sit for 10 minutes for cooling off. Be careful!
Pour oil with Methi over the potatoes.
Mix all the ingredients together in the bowl.
Best if mixed with bare (cleaned) hand.
Prepared Aloo Sadeko.
Most enjoyable if served with Chiura (dried rice).
Ingredients:
20 small size (an egg size or as small as you can get) red potatoes
1 small sized red dried onion (diced)
1 medium size (larger than an egg) red tomato (diced)
2 large or 4 small garlic cloves (crushed)
4 small or 2 large size green chili peppers (diced)
4 tea spoon of vegetable oil
1 tea spoon of ginger paste
1/2 tea spoon of black salt
1/3 tea spoon of regular salt
1/2 tea spoon of fenugreek
1/2 tea spoon of French’s mustard
1/2 tea spoon of red chili pepper (crushed)
1 tea spoon of paprika powder
1 tea spoon of cumin powder
1/4 table spoon of turmeric powder
10 strings of cilantro (chopped)
Posted in: Nepali food - Newari food - Salad | Tags: Aloo Sadeko, Chiura beaten dry rice, Fenugreek methi, Newar, Newari Food, Potato salad, yellow mustard
4 comments for this post.
January 2, 2010, at 1:14 PM
मुख मा पानी आयो कस्तो मिठो होला जस्तो छ ।
December 2, 2010, at 8:33 AM
[...] by adding warm oil seasoned with fenugreek. To season oil, heat it with fenugreek seeds as shown in aloo sadeko. After fenugreek seeds turn black, turn off the heat, wait a bit and add the warm (be careful!) oil [...]
January 27, 2011, at 3:54 PM
LOVE Nepali food. Reminds me of all our trips to Darjeeling.. Momos are my fave…..
This looks like a wonderful flavorful and quick dish. reminds me of Aloo Kabli is the streets of Kolkata.
November 30, 2011, at 1:50 PM
[...] 2. Aaloo (potato salad) Next, Achar is put on the plate next to Baji. Achar is a salad made by mixing diced boiled potatoes (Aaloo) with small green peas, seasonal root vegetables such as radish, carrot. It is seasoned with ground sesame, chili, lemon juice, oil, turmeric, salt and fried fenugreek seeds. Often, Achar is served in a separate leaf bowl called Bohata, which is 3 to 4 inches bowl made similar to the leaf plate (Nepali Potato Salad Recipe). [...]
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