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.
- 3 Potato
- 1 Onion
- 1 teaspoon Sambar powder
- ¼ teaspoon Turmeric powder
- Salt - As needed
- 1 teaspoon Coconut oil optional
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Curry leaves sprig
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 tablespoon 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.
- If you dont have sambar powder, you can replace it with 1 teaspoon red chilli powder & ½ teaspoon 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.