Thursday, May 23, 2019


Potato curry - Kulambu



                       Potato curry Garnished  

This is with gravy suitable to accompany Pittu, rice or string hoppers.


Potato 200 Gms
Onion 1 large
Fennel seeds 1teaspoon
Curry leaves 10
Curry powder 3 teaspoon
Milk 2 cups
Lime juice 2 teaspoon


Skin, clean and cut potatoes into 1 inch cubes.

In a pan dry roast fennel seeds until they turn light brown and add 1 tablespoon oil and fry diced onions until they turn golden.

Now add curry leaves, potatoes, curry powder and 1 cup water and bring to boil.

Cook until potatoes are soft.

Then add the milk, salt and keep boiling occasionally stirring.

Simmer until the gravy thickens a little and remove from fire,

Add the lime juice and rest for 20 minutes.




Potato Pirattal curry 

A dry hot curry


Potato 300 Gms
Fennel seeds 1 teaspoon
Green chillies 3
Onion 1 medium
Curry leaves 10
Curry powder 3 teaspoon
Lime juice 1 tablespoon
Milk ½ cup


Skin, wash and cut potatoes into 1 inch cubes.

Dry roast fennel seeds, add 1 tablespoon oil and fry diced onions until onion is soft.

Add the curry leaves and chopped green chillies, curry powder and the potatoes and 1 cup water and bring to boil.

Cook until all the potato pieces are soft. Add the milk and simmer until all the liquid is absorbed.

Add the lime juice, stir.

Remove from fire.


1) Potato masala curry: Omit the curry powder and add 3 more green chillies and cook to become a dry Pirattal. This can be used with thosai as masala thosai.

2) Potato white curry; Dry roast fennel seeds, add 1 tablespoon oil and fry chopped onions until soft, add potato pieces and five chopped green chillies, curry leaves and ½ cup water and cook until potato is soft. Add salt and milk and continue to cook and keep stirring. When done add lime juice and remove from fire.



Potato and Onion Masala 



                             Potato & Onion masala

This dish is mainly used with thosai and Poori,


Potato 4 big
Onion 3 Big
Ginger ½ inch piece
Asafoetida ¼ teaspoons
Turmeric powder ½ teaspoon
Dry chillies 4
Cumin seeds ¼ teaspoon
Mustard seeds ½ teaspoon
Green chillies 6
Curry leaves 8
Cooking oil 1 tablespoon


Skin, clean and cut potato into 1 inch cubes.

Boil in little water until soft.

Slice onion into small slices.

Cut red chillies into small pieces.

Dice green chillies into small pieces.

In a hot pan add oil and when warm add mustard seeds and red chillies pieces, cumin seeds and stir.

Now add asafoetida and diced ginger and the sliced onions and the turmeric powder.

Stir well and allow to sauté until onion slices become soft.

Now add the pieces of green chillies and curry leaves and stir.

Now add the boiled potato pieces and 2 table spoons of water and stir and turn.

While doing this mash the potato a little and mix well until all the water has evaporated.

You can add a little butter at the end if you like and this gives a better flavour.



Potato fried 


Potato 200 Gms
Chilli powder 2 teaspoon
Turmeric powder ½ teaspoon


Skin and wash potato and slice them into thin slices or cut into ½ thick cubes.

Mix these pieces with chilli powder, turmeric powder and salt with little water.

Deep fry the pieces in hot oil little at a time until they are crispy