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Potato Curry
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South Indian Potato Curry | Urulai Kari | Urulai Kizhangu Poriyal

Potatoes sautéed in spices - An essential South Indian favorite
Course Side Dish
Cuisine Indian, Tamil Nadu
Keyword Curry, indian side dish, Potato, Potato Curry, South Indian Potato curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Pakoda Stories

Equipment

  • 1 Wide Pan
  • 1 Cutting Board
  • 1 Peeler Optional
  • 1 Chef's Knife

Ingredients

  • 6 medium Gold Potatoes Red or Russets or any other variety can be used.
  • 4-5 tbsp Olive Oil
  • 1/2 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 1/2 tsp Black Pepper ground
  • 1 tsp Mustard Seeds small
  • 1 tsp Urad Dal Split or Whole
  • 1 tsp Ghee optional

Instructions

  • Wash and peel the potatoes
  • Cut them to your desired shape. I have a french fry style cut here
  • Heat up your pan on medium heat for a min or until hot
  • Add olive oil
  • When the oil is hot, add your mustard seeds and urad dal
  • After the mustard seeds pop, add your cut potatoes
  • Add the spices (turmeric and red chilli powder). Do not add salt.
  • When the potatoes are slightly roasted, add the salt.
  • Sauté every 30 seconds until roasted golden brown.
  • Add in your black pepper and ghee.
  • Serve hot with rice and sambar or rasam.

Notes

  1. When cooking potatoes, do not add salt immediately as this draws the water out and makes the potato mushy.
  2. Adding the salt after slightly roasting draws enough moisture to keep the potato crisp on the outside and buttery on the inside.
  3. Mustard seeds and urad dal add a crunch element to the dish, which is a classic tempering cocktail in South Indian recipes. But this is optional.
  4. Black pepper and ghee give the dish the final oomph it deserves. This is also optional since there is already enough heat with the red chili powder. You could do a mix of both red chili powder and pepper by adjusting the quantity accordingly.