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potato curry (South Indian)
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5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 3 Potato
  • 1 Onion
  • 1 teaspoon Sambar powder
  • ¼ teaspoon Turmeric powder
  • Salt - As needed
  • 1 teaspoon Coconut oil optional

To temper

  • 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.