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Potato Thuvarai Curry Recipe

Spicy dry curry using Potato and fresh pigeon peas served as dish for rice.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika


  • 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

To be ground to a coarse paste

  • Fresh grated coconut - 1/4 cup
  • Shallots or 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.