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potato podi curry recipe

Potato Podi Curry Recipe + Video

Radhika
Potato podi curry served as side dish with rice. Make it either with regular or baby potatoes.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine South Indian
Servings 3 to 4

Ingredients
  

  • Baby potatoes - 250 gms boiled and peeled
  • Mustard seeds - 1 tsp
  • Asafetida - 1/8 tsp
  • Curry leaves - 1 sprig
  • Salt - to taste
  • Oil - 2 tbsp

For the spice powder (podi):

  • Coriander seeds - 1 tbsp
  • Urad dal - 1 tsp
  • Channa Dal - 1 tsp
  • Dry red chilies - 5 to 6
  • Grated coconut - 4 tbsp
  • White sesame seeds - 1 tsp
  • Poppy seeds / Khus- Khus - 1/2 tsp (optional)
  • Oil - 1 tsp



Instructions
 

For the spice powder (podi):

  • Heat a pan with 1 tsp oil. Add coriander seeds, urad dal, channa dal and dry red chilies.
  • Roast over low flame till they turn golden brown. Transfer to a plate and set aside.
  • To the same pan, add grated coconut, white sesame seeds and poppy seeds.
  • Saute over low flame till the coconut gets roasted well and the aroma arises.
  • Transfer to the same plate and let both cool completely.
  • Transfer to a mixie jar and grind to a coarse or fine powder and set aside.

How to make potato podi curry recipe:

  • Heat a pan with oil.
  • Add mustard seeds and let it splutter.
  • Add asafetida, boiled and peeled potatoes, curry leaves and saute till the potatoes gets coated with oil.
  • Add salt, toss well and cook for 5 to 7 mins over low flame.
  • Keep tossing the potatoes till the outer layer starts to change color and begins to crisp.
  • Add the ground spice powder and toss well for the potatoes to get well coated in spice powder.
  • Cook over low flame for 2 mins tossing frequently for all the sides to turn slightly crisp.

Video

Notes

Instead of white sesame seeds you can also use black seeds but it will darken the overall spice powder.