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potato podi curry recipe

Potato Podi Curry Recipe + Video

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


  • 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


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.



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