This potato curry brings back a lot of childhood memories. Amma used to make this in an iron kadai in big quantity on a Sunday morning. We relish this with simple rasam or sambar rice. Those were the age we never bothered about the calories and indulge in so many rounds of rice, sambar, and curry. The main ingredients used in this potato curry are onions, potatoes, and sambar podi. But if you ask me the main flavor comes from the tempering of curry leaves and coriander leaves. Some people don’t add the onions in this recipe. I have posted that version of urulai kara curry too. Potato curry goes well with Kalyana sambar and Chinna vengaya sambar. You can also try potato fry, Madurai urulai pottalam and North Indian style Jeera aloo.
Boil the potato. Ensure it is firm yet cooked.I usually wash it well and put in a vessel and pressure cook this without any adding any water inside the vessel.Pressure cook for 3-4 whistles.This ensures firm cooking of the potato.Once done, take out and peel the skin of the potato.Cut into cubes.
Cut the onions into thin slices.In a pan heat oil and add the mustard seeds, urad dal, curry leave and coriander leaves.Once the mustard splutters and the dal turn golden brown, add the sliced onions.Cook till the onions turns translucent.
Now add the cubed potatoes.Add sambar powder, salt and turmeric powder.
Mix well and let this cook in medium flame for 10 minutes.Stir in between.
Once it is roasted on all sides and the raw smell of the sambar podi goes off.This will get done in 10 minutes.Switch off the stove.
Potato curry is ready to serve.Serve with plain rice, variety rice or with roti too.
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