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Potato curry | South Indian potato kara curry

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potato-curry-recipe

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😋.

உருளைக்கிழங்கு கறி
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 1/2 tsp garam masala if you like that flavor, along with sambar powder.
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potato curry (South Indian)
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Potato curry, South Indian potato kara curry

Potato curry , south Indian potato curry is a spicy side dish made usually as an accompaniment for rice in a lunch meal.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Cup measurements

Ingredients

  • 3 Potato
  • 1 Onion
  • 1 tsp Sambar powder
  • 1/4 tsp Turmeric powder
  • Salt – As needed
  • 1 tsp Coconut oil optional

To temper

  • 1 tbsp Oil
  • 1/2 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 & 1/2 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:

  1. Cut each potatoes into four and pressure cook with little water for 3 whistles.
  2. Cool down and peel off the skin, again cut each piece into two or three.
  3. Heat kadai and temper with items given under ‘to temper’ table and then add length-wise cut onions. Fry till transparent.how to step1
  4. Add salt, sambar powder, turmeric powder and the cubed potatoes. Sprinkle a tblsp of water and mix well.how to step2
  5. 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.how to step3

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…

potato-fry-recipe

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Comments

  7. jeyashrisuresh

    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

    Reply

  24. Vijitha

    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.

    Reply

  30. Ramya

    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!

    Reply

  44. Preethi Pakianathan

    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.

    Reply

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