South Indian Potato Curry

4 large all purpose potatoes, washed well, peeled and chopped into 1 inch cubes
1 large onion, finely chopped
1 tsp mustard seeds
1 tsp urad dal( split black gram dal)
1 tsp channa dal(split bengal gram dal)
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
1 ” piece ginger, finely chopped
2 tsp salt
6-8 curry leaves, roughly chopped
5 dried red chillies, roughly chopped
4 tbsp canola oil

Heat oil in a non-stick pan over medium-high heat.  Add the mustard seeds and ginger. As soon as the mustrad seeds start spluttering, add in the asafoetida, urad and channa dal. Fry until the dals turn golden brown. Add in red chilli peppers fry for a few seconds and add the onions and turmeric powder. Sauteé for another 5-7 minutes until the onions start to brown. Add the curry leaves and fry for another minute.

Add the chopped potatoes, salt mix well, drop the heat to medium and cover. Cook covered for 5-7 minutes. Uncover, cook for another 10 minutes until the potatoes are tender. Serve with rice or Indian bread.


  1. Agreed, Vathal Kozhambu or Arachu vitta sambar would seal the deal :)

    But if you don’t know how to make them or even what it means, then just plain rice with ghee drizzled over it will work.


  2. i tried this last night – it was *amazing* (i grew up in bangalore, india, and have eaten lots of authentic south indian food) – this recipe has the right ingredients and this dish is true to form. added bonus: the prep work is so easy & fast. thanks for the great recipe, supriya!

    (aspiring cook)


      1. I think it’s nice you said to serve this with rice or Indian bread for us non-Indian cookers who have to go out of our way for curry leaves at the Indian grocer. I don’t even know what Vathal Kuzhambu rice and arisi appalam is but I’m sure it’s probably delicious. I know what sambar, iddili & dosa is though and absolutely love all!


      2. Atma, Thank you for your comments! Vathal kozhambu is a spicy tamarind stew with curry leaves and fenugreek seeds starring as main ingredients.Typically made with butternut squash, pearl onions or okra, it is the highlight of south indian tamilian cooking : )


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