Potato Thuvarai Curry recipe with step by step photos – Urulai Thuvarai kara curry served as side dish for rice. This dry and spicy curry recipe uses fresh green pigeon peas along with freshly ground spices that make this curry aromatic and spicy at the same time.
These fresh thuvarai is also called as Lilva beans across North India. These are a good source of high protein especially for the vegetarians. These green ones are then dried and segregated based on quality before we use it as the yellow tur dal that we regularly use for making sambar.
Since in my hubby’s native people grow a lot of thuvarai in the fields, I manage to get a good lot during the harvest season. I got some when I went during Pongal. In the native they eat these thuvarai as such after boiling it in salted water and sprinkling it liberally with freshly ground black pepper powder.
Though I like eating it that way, I prefer using the fresh beans in a dry spicy curry pairing it with other vegetables or in a thick gravy like kurma that I can serve both with rice and chapathis. This potato thuvarai curry pairs very well with hot sambar and rasam rice.
step by step potato thuvarai curry recipe below:
- Shell fresh thuvarai from the pods, measure ½ cup and keep aside.
2. Bring 1 cup of water to a boil. Sprinkle 1 pinch salt and add ½ cup thuvarai and cook for 5 mins till soft. Switch off and close with a lid and let it be for another 5 mins.
3. Drain in a colander and keep aside. Meanwhile pressure cook potatoes in enough water for 2 whistles. Peel the skin, cube and keep aside.
4. In a mixer take grated coconut, shallots, garlic pods, cumin seeds, fennel seeds, dry red chilies and grind to a coarse paste without using water.
5. Heat pan with oil. Add mustard seeds and let it splutter. Add curry leaves, asafetida and roast for a few seconds.
6. Add cooked thuvarai, cubed potato pieces and mix.
7. Add ground paste, turmeric powder, salt and mix well. Sprinkle 3-4 tbsp water, mix and close with a lid and cook for 5-7 mins over low flame till the mixture is completely dry. Potato Thuvarai Curry is ready to be served as a side dish with hot rice.
If you are looking for more dry curries do check out Kantola fry, Carrot Beans Poriyal, Cauliflower pepper fry, vazhakai podimas and kothavarangai paruppu usili to serve as side dish along with rice.
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- Potato - 2
- Freshly shelled Tuvar - 1/2 cup
- Mustard seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 2 pinch
- Curry leaves - 1 sprig
- Salt - to taste
- Oil - 2 tsp
- Fresh grated coconut - 1/4 cup
- Shallots (sambar onions) - 3
- Garlic pods - 5
- Dry whole red chillies - 5
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Shell fresh thuvarai from the pods, measure ½ cup and keep aside.
- Bring a cup of water to a boil. Sprinkle 1 pinch salt and add 1/2 cup thuvarai and cook for 5 mins till soft. Switch off and close with a lid and let it be for another 5 mins.
- Drain in a colander and keep aside. Meanwhile pressure cook potatoes in enough water for 2 whistles. Peel the skin, cube or crumble them unevenly and keep aside.
- In a mixer take grated coconut, shallots, garlic pods, cumin seeds, fennel seeds, dry red chilies and grind to a coarse paste without using water.
- Heat pan with oil. Add mustard seeds and let it splutter. Add curry leaves, asafetida and roast for few seconds.
- Add cooked thuvarai, cubed potato pieces and mix.
- Add ground paste, turmeric powder, salt and mix well. Sprinkle 3-4 tbsp water, mix and close with a lid.
- Cook for 5-7 mins over low flame till the mixture is completely dry.
- Potato Thuvarai Curry is ready to be served as a side dish with hot rice.
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