Potato curry , south Indian potato curry is a spicy side dish made usually as an accompaniment for rice in a lunch meal.
When I was compiling easy and basic recipes for Bachelor cooking ideas page last week, I was wondering why I have not posted some simple and basic recipes. One such recipe is this Potato curry, urulai kizhangu kara kari yet here in my blog! I have other two posts of potato curry recipe – one an unique curry with some flavourful spices and the other one in 100% micorwave cooking that I posted for an event. So I clicked this last time when I made it with rasam.
This is an unbeatable combination – Rasam and potato curry. I never realized that until my friends keep telling about this combo. Until then I used to make it only with sambar. This is easy to make in a jiffy. So along with a simple rasam, it makes an excellent yet quick meals, perfect for a lazy day in your kitchen😋.
POTATO CURRY | URULAI KIZHANGU CURRY TIPS
Cooking the potato: For a perfect potato curry, the potatoes must be cooked right. Weather you do it by pressure cooker (the most common way) or by open pot boiling. Make sure, not to over cook the potatoes.
While pressure cooking, make sure to use water atleast enough to immerse the potatoes for uniform cooking. If you use less water, it gets cracked and retains moisture. so, more probability in getting over cooked. Usually, I cut into 4 as I learnt while cooking. This way it is cooked more uniform, even if the potatoes are large.
If you are choosing open pot method, peel the skin and cut each potato into 8 or depending on the size your potato is. Boil until a fork inserted goes inside soft (Fork soft potatoes).
Tips for golden roasted potato curry
Many people ask me how my potato curry gets that colour and it looks lovely with a golden brown colour. Use heavy bottomed pan. I love my everyday cast iron kadai or even my Lodge pan.
Do not keep stirring, give some time to get roasted. so, do it in regular intervals. Drizzle oil towards the end to give it a glaze.
The colour also depends on the curry powder or chilli powder you use.
Variations
- Add asafoetida while tempering.
- Couple of crushed garlic after tempering.
- Coat the potatoes with turmeric, sambar powder, salt and a tablespoon of water, then add after sautéing onion.
- Add ½ tsp garam masala if you like that flavor, along with sambar powder.
Goes well with
Potato curry, South Indian potato kara curry
Ingredients
- 3 Potato
- 1 Onion
- 1 tsp Sambar powder
- ¼ tsp Turmeric powder
- Salt – As needed
- 1 tsp Coconut oil optional
To temper
- 1 tbsp Oil
- ½ tsp Mustard
- 1 tsp Urad dal
- 1 Curry leaves sprig
Instructions
- Cut each potatoes into four and pressure cook with little water for 3 whistles.
- Cool down and peel off the skin, again cut each piece into two or three.
- Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.
- Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tbsp of water and mix well.
- Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes.
- Cook until golden roasted evenly. Lastly add coconut oil for extra flavour.
Notes
- If you dont have sambar powder, you can replace it with 1 tsp red chilli powder & ½ tsp coriander powder
- You can try adding two crushed garlic after tempering (before adding onion). This makes it flavourful as well as to nullify the ‘gastric effect’.
- If you want extra spicy, add 1 or 2 red chillies while you temper.
- You can add chopped coriander leaves towards end if you want.
- If you feel your curry gets stuck to pan and get burnt instead of turning golden brown, add more oil. Make sure to cook in low or medium flame.
Potato curry stepwise pictures:
- Cut each potatoes into four and pressure cook with little water for 3 whistles.
- Cool down and peel off the skin, again cut each piece into two or three.
- Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.
- Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tblsp of water and mix well.
- Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly. Lastly add coconut oil for extra flavour.
Serve hot with rasam or sambar as an accompaniment for rice. I have another version of potato curry that my mom makes. Will share it soon…
wow..my favourite…looks delicious..
I prepared this just yesterday,love it very much
My fav too …I too same way sometimes
I do 2nd point to make it garlicky 🙂 love this simple preparation
this is my favorite one
Ooh my mom makes it in the same way and the looks exactly the same when she makes it in the kadai. Though i too follow her recipe since i make in non stick kadai, i never get this look. Super tempting curry
Love your step by step procedure of the recipes and tempting photos.I also prepare the same way expect adding coconut oil and as rightly said this combo is unbeatable.
Super tempting potato curry,one of my fav.
I make the same for raksha but i finely chop the onions..Nice clicks 🙂
My all time fav and will love to have it with anything.Looks too tempting and i use to add garlic as u said.Nice pics.
One classic combination potato and rasam!
This is the way my mom makes and i followed her…i love this way using sambhar pwd…
you are so right about this combo. it's amrith's favourite too!
Sambar and potato curry is a holiday menu for us..it has to be relished in leisure..looks yumm.
Roasted potato curry looks perfect!
My fav too.. Though it's common in all the household,still I hope everyone who visits this page will immediately crave to have some..
Awesome combo…looks very tempting! Beautiful clicks!!
Wow awesome!! Looks too delectable dear 🙂
Who will say no to this tempting varuval!!
Wow..feel like having a bite..this is the way my mom makes it and they taste so yummm.
delicious
Yummy yummy.,.love it
I just made a batch of our good old urulai kizhangu varuval yesterday. Planning to whip lemon rice to go with it. Your looks simply delicious. I had lots of onions for added flavour.
Looks so tempting and yummy varuval…
Very nicely flavored potato curry, this is our Sunday breakfast menu, puri with potato curry. Love this…. I add little lime juice at the end. Looks very tempting!
Aishu's fav combo rasam and potato curry,made this today also:)
We used to make it this way at home, but over the years forgot to add the sambar powder! Will do the next time for sure
You have a lovely blog 🙂 I really enjoy all your posts and photographs! Big Thank you:)))
Raks..I was eagerly waiting for this recipe after seeing it together with the Rasam clicks! I cant wait to try it over the weekend!I am already drooling thinking abt it!
superb photo.. tempting me to eat potato curry
looks so yum….Love ur recipes…
I too make it similar way, nice combo with rasam, looks very inviting…loved your clicks!!
Love this veggie. My life saver.
Plz dont forget to drop basic lemon rice recipe too… i m just wondering how it got missed to appear in ur blog.
Raks… Many thanks for this recipe. I tried it today and came good 🙂
Will be on my regular menu until I learn something easier than this…
Raks.. Super recipe.. Cooked myself today and it was good. 🙂
Many thanks. I added few drops of lemon juice and it added more taste.. 🙂
thank u made cooking easy for bachlers
samayal pathi solli kodutha ippadithan solli tharanum
super mam neenga sonna madhiri pannen nalla vandhiduchi.
bcas am bachular mam.thank u mam.
yummmmmyyyyyyy
The potato puriyal looks perfect 🙂
Yummy…………….
I tried this last night and everyone loved it! Thank you for the perfect recipe!
Can't wait to try this! It sounds very easy and looks very delicious. Can you please let me know the sambar/ Rasam that is in this photo in the big dish? It looks very delicious. Can you please post the recipe for the same? Thank you very much. Your blog recipes are awesome and very helpful. Please keep up with the great job you are doing.
http://www.rakskitchen.net/2012/09/mysore-rasam-rasam-with-coconut.html mysore rasam 🙂