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

Coconut yoghurt basmati with a lemony finish, served with fried spiced potatoesThese “pickled” potatoes are for anyone whose mouth waters at the idea of dousing chips in salt and vinegar, as mine does. They’re not actually pickled, but cooked in a similar way to the Indian achar style of cooking that uses particular spices alongside an acidic ingredient, such as lemon juice. They go really well with a typical south Indian curd (yoghurt) rice and a fiery little shop-bought pickl