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Potato Mochai Curry Recipe

Potato Mochai Curry that is served as a side dish along with rice.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • Potato - 2 nos big
  • Fresh Mochai - 1/2 cup
  • Fresh grated coconut – 1/4 cup
  • Whole dry red chilies – 4
  • Fennel seeds – 1/2 tsp
  • Garlic – 4 pods
  • Cumin seeds – 1/8 tsp
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tbsp


  • Wash potatoes and pressure cook both potatoes and mochai in 2 separate containers for 2 whistles.
  • Transfer the mochai to a colander till the water gets completely drained away.
  • Peel the potatoes and cube them or you can also crumble them into big chunks with your fingers.
  • In a mixie jar, take coconut, garlic pods, turmeric powder, dry chilies, cumin and fennel seeds.
  • Grind it to a coarse paste using 1 or 2 tsp water and keep aside.
  • Heat a pan with oil. Add mustard seeds and let it splutter. Add curry leaves and let it also splutter.
  • Add crumbled potatoes, mochai, ground paste, salt and mix well.
  • Simmer the flame completely and let it cook till all the moisture evaporates. Keep mixing in between to prevent the curry from sticking to the bottom.
  • This should take 5 to 7 mins. Take off fire and transfer to a serving bowl.
  • Potato Mochai curry is ready.
  • Serve hot with sambar, rasam or curd rice.