Today I am sharing the recipe of Rildok (Ruldok) or smashed potato soup. Rildok is a traditional Sherpa dish made from potatoes mashed to a pulp by beating or pounding it. We can find this dish in the villages and also in Boudha and Swoyambhu area of Kathmandu valley. It is getting more popular recently and is specially in demand during winter.
Traditionally, boiled potatoes were smashed or pounded in large wooden mortars to prepare rildok. These days many people use electric machine like hand blender and stone mortar. I stayed with a Sherpa family for 12 years. And I used their large wooden mortar whenever I made rildok. I used to prepare it twice a month then. Today for this recipe also I am using a wooden mortar because my friend has recently purchased one especially to make rildok at her home. Now, let’s get onto the recipe of smashed potato soup (Rildok) with tomato broth.
- 2 kg potatoes (small round potatoes preferable but you can use any types potatoes)
- Cooking oil 2 table spoon.
- 1 bunch fresh garlic leaves chopped
- Garlic chopped 1 table spoon
- 1 small bunch fresh cilantro chopped
- Tomatoes 50 grams chopped
- Green chills chopped 1 tea table spoon
- Salt to taste
- Turmeric powder as required
- Sichuan pepper (timur) to taste
Directions for tomato broth
Directions for Smashed Potato
Step 1: Wash all the potatoes and add into a big stock pot. Boil the potatoes. You can add a pinch of salt to the water to make it cook faster. This can be your first step while preparing rildok or you can boil the potatoes at the side as you are prepping for the tomato broth.
Step 2: After the potatoes are boiled, strain immediately and peel the skin while it’s still hot. Spread the peeled potatoes on a large plate and let it cool.
Step 3: After the potatoes are cooled, transfer them into a wooden mortar and beat for several minutes until the potatoes become doughy and stick together. There should be no lumps or only very small lumps as shown in the photo below. If you don’t have wood mortar you can use a grater. First grate all the boiled potatoes and then beat the mass with a steel glass or similar object to make a sticky pulp.
Step 4: Now we have to transfer the potatoes from the mortar onto a bowl. If we touch it with our dry hands it will stick. So, dip your hands in normal water and scoop out handful of dough out of the mortar until all potato pulp is transferred onto the bowl.
Step 5: Now, we have to turn this pulped potatoes into small balls. Dip your hand in water and separate a small piece of the potato pulp. Squeeze them into small balls or lumps in your palm. Dip your hand in water every time you form a ball. Do this for rest of the dough. If you are an expert, you can also just roll the potatoes and add them directly to the boiling tomato broth by pinching between your thumb and forefinger.
Step 6: Now, add the potato balls into the boiling tomato broth. Boil for 1 minute. Garnish with fresh coriander.