Spicy potato sidedish (Batate song)

I had posted the potato song with coconut masala long ago. Somehow I never felt like posting this version. This is a must in all Konkani recipe sites/food blogs. I always thought, there is nothing important in this particular recipe which needs a separate post. What would you prepare if you are given onions, potatoes, chili powder, oil, tamarind and salt? Obviously even the person who don’t have a clue of cooking will come up with some similar dish :). Then you might ask, why am I posting it today? My answer would be, just try it yourself even though you have a refrigerator full of different vegetables, just ignore them for a moment and make this one. You will not regret it.

Song(in Konkani) is usually a very very spicy reddish colored dry side dish. One of my reader had left a nice comment when I posted the coconut version. As she says, when we eat this, you start to sing. You start to whistle since it is so spicy. Your eyes, nose, ears start watering :). I normally don’t make this dish so hot, since I can’t tolerate so much heat. But even after so much spice, it is a heavenly experience. You can reduce the amount of chilies to suit your taste. It goes very well with rice and daali thoy.

Traditionally red chilies and tamarind are ground and added to the potato mixture, but I prefer to use chili powder to save time.

See Vee’s batata song, Manjula’s batate song.

Ingredients:
2 large potatoes
3/4 cup chopped onions
1-2 tea spn coconut oil
1/2 tea spn tamarind extract or 3-4 pieces of tamarind
1-2 tea spn chili powder or 6-7 red chilies
Salt

All the measurements are approximate, use as much as required. So reduce it if required.

Method:
Boil and peel potatoes. Cut them into big pieces
If using red chilies, grind them with tamarind to a smooth paste. (If chili powder is used directly, mix it with tamarind juice).
Heat oil and fry onion till they are translucent. Add potatoes, salt, chili and tamarind paste. Mix well.
Serve hot with rice.

Serves : 2-3
Preparation time : 15mins

28 Comments for “Spicy potato sidedish (Batate song)”

says:

Looks great Shilpa.My Saung is little diff. which I learnt in Mangalore. But may not be authentic.
Seema,Sowmya and Sia has Saungs or song too.Great Konkani recipe,thanks!:))

says:

Batata Saung is my absolute favorite Shilpa. My close friend is a Konkani an dI have eaten this mnay a time in her house. I miss those times! Thank you for bringing back good memories!
Cheers
Latha

Aruna Pai

says:

This is one of my favorites. The other version you posted with coconut is my hubbys favorite. I guess we call the coconut version as Batate Waghu (not sure on this). Thanks for posting the authentic Konkani recipe.

Raji

says:

Hi there,

I accidentaly stumbled upon your website and I must say that I simply love it. You are doing a terrific job of posting authentic recipes which our generation have forgotten in this age of fast food.
Keep up the good work.
I check your site whenever I don’t feel like cooking because your site inspires me to cook!!! 🙂

Shilpa

says:

Neha, khavnu pale, dance karchak lagta ;). Haavu bhi mast dance kelle, theek lagunu.

Harekrishnaji, this is a real easy dish. I know even you can make it in no time. Just try it.

Asha, there are many many ways of making song. We make 2 types. Please do post your version sometime.

Latha, do try this dish sometime. If you have tasted it, you know it tastes heavenly :).

Aruna, with or without coconut, the song always steals the limelight. At my home this version was not very common.

MT, do try this sometime and let me know how it turned out.

Chetna, somehow your comment was always on the back of my mind. I loved your explanation.

Thanks Raji. Saving those rare recipes was the main intention behind this site. I am so happy to know you liked it. Keep visiting and don’t forget to leave your thoughts.

Swapna, let me know if you try this.

Manjula, thanks for letting me know the correction. The spelling mistakes need to be entirely blamed on Food Network. I do multi-threading :D.

aka.monica

says:

Hi Shilpa,

Hit upon your blog recently and I must say you are quite innovative and are doing a wonderful job by sharing all your recipes.

Yesterday, i tried the Potato Methi daal. I had some methi leaves which i wanted to finish, so i added those in as well. It came out really well. Thanks.

My husband is a Mangalore Brahmin (from Surathkal) and my mil makes a variety of thambulis and many other things, which my hubby loves. I’ve told her thrice that i want to learn her cooking, but she hasnt shared a single recipe with me yet. She doesnt seem very willing 🙁 Just feel bad that my poor husband doesnt get to eat all that because i dont know to make them! If you know those recipes could you please post them up too. Alternatively, I could give you the names of the specific dishes and if you know them or can find out about them from any kannada magazines, i would be really really grateful.

Thanks and keep up the good work 🙂

Shilpa

says:

Varsha dear, you will not find any Konkanis who don’t like song :). So better learn it soon. Hope you know how to make daali thoy also.

Monica, Yes, please give me the names and I will try to find them out. Please put the requests in recipe request link on this site so that I can access them easily. I will try my best.

sk

says:

Hi,
I have never used coconut oil for cooking.Can I substitute it with regular veg oil and get the same taste??
As for coconut oil,do we get seperate coconut oil for cooking? I am sorry I am asking this but I really am wondering if its the parachute hair oil you use for cooking too? i am sorry cos i really dont know…do let me know.:)

Shilpa: SK, you can use the parachute coconut oil for cooking. Do not use the one with any other ingredients added(like amla and other things). It should be the pure one. You can use any other oil (like peanut oil etc). Traditionally coconut oil was used, so I mentioned it.

vinaya shenoy

says:

Ah….lovely..my husband could not stop himself from prasing me….Everybody at home liked it.Thanks dear…This site is of great help to me…Keep Going

Ranganath Nayak

says:

My mother’s version was different in several respects. She roasted the chiles in a very little oil until they began to give off a pungent smell (that took the edge off their sharpness), and she added methi seeds to the masala, also roasting them with the red chiles. Also, she boiled the potataoes in their skins until done, peeled them, and then cubed them. That keeps more of the nutrition in, although it is also more work. And finally, she cooked the whole mixture for a while on a low flame so that the hot/sour sauce would penetrate the potato pieces.

says:

Hi Shilpa,

Today, I made this dish for dinner and it turned out really yummy.. I even blogged about it and sent to RCI: Konkani. thanks dear!

Hugs,
Siri

Purnima V. Andar

says:

I make batatya song a bit differently:
3 Large Potatoes (Boiled, peeled and diced)
4 Large Onions (Chopped)
6 Tablespoons Coconut Oil (You may replace with any other oil to suit your taste and dietary habits but coconut oil is more authentic.)
2 Tablespoons of Tamarind Pulp (Diluted)
2 Tablespoons Red Chili Powder (You can use less or more to suit your taste.)
1/2 Teaspoon Turmeric
500ml water
Salt to taste

Method
Once the boiled potatoes are peeled and diced, put them in a large bowl sprinkle with salt and add the diluted tamarind pulp. Keep aside to marinate.

Heat the oil and brown the onions, once the onions are browned add the red chili and turmeric powder. Saute for a couple of minutes, do not allow to burn. Add the marinated potatoes, add the water and blend in well, bring to a boil. Reduce the heat and simmer without a cover to allow the water to evaporate and improve the consistency.

Serve hot as a side dish, excellent with white rice and Lashne Tambli. (Garlic Tambli) Could also be eaten as a main dish with hot chapattis.

Purnima

atula shirur

says:

hi shipa i just love ur recipes , since i am a manglorean . my mother in law makes truly yummy food, authentic amchi style. could u share the recipe of making amti pitti with me, appreciate if u could mail me, thanks once again , and keep up the wonderful work of caring and caring!

Devyani

says:

Shilpa,

Thanks for sharing your recipes and the wonderful presentation of each recipe. They are great help!

Have you tried mushroom song instead of batata? That tastes delicious too!

Regards

Devyani

Anitha

says:

Hi Shilpa,

The version i know is similar but also has some hing added so that the potato doesnt end up giving people around you a hard time. 🙂 you know what i mean…

Cheers,
Anitha

Chetana Hegde

says:

Shilpa,
This was tried and it turned out as expected, yummy and too delicious. I added ‘ingu’, as batate and oil are the worse combos. I added this to the chilli-tamarind paste itself.
“Heat oil and fry onion till they are translucent. Add potatoes, chili and chili-tamarind paste”: What chili did you refer to here? Red chillies or green chillies?
-Chetana

Chetana Hegde

says:

Hi Shilpa,

Hope you all are fine and belated wishes and congratulations on the arrival of your third little guy (that list began with your husband, pun intended, nothing offensive).

Chetana here.

I have rarely left any comment but i always tour your space often ever since I was hooked onto your kitchen. Recently, I revisited this recipe, which I had tried and did comment, say sometime during 2011. That means I re-read through carefully and cooked it, which as expected, was a winner with my husband, who happens to hate anything with the name potatoes, including the famous ‘batate pallya’ of the famous ‘masaale dose’.

Coming to the point, I happened to notice the absence of adding salt in method part. It is understandable for people with some amount of time and experience into cooking science, but I guess for beginners, it is quite a deal. (I was a beginner as well 😉 ) or is it just invisible for me on my page? I wonder.

This time I added generous amount of ‘Ingu’ while pressure-cooking potatoes, instead of adding it to the seasoning part (though there is nothing that I see to counteract the effect of potatoes, I begin to wonder if coconut oil does that job?) and also some salt so that there is some added taste to the potatoes. It turns out to be extemely fragrant and tasty.

Kudos, hats off and well wishes to all your endeavours. Regards to Aayi and Appa.

Always,
Chetana.

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