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It is quite frustrating when you can’t find that one ingredient (or that one thing) you are looking for — in my case it’s curry leaves. They have been MIA from most Indian groceries in NJ for more than 1 month now. With the mega marathon cooking in full swing, I needed curry leaves for some of the dishes and they were no where to be found. I am thinking of growing curry leaf plant this year in my container garden.

Well, I made today’s dish couple of months ago after watching a Telugu cooking show. This was the last of the curry leaves I bought couple of months ago. A spice powder is made with the curry leaves which is then used to flavor the potatoes.

The curry leaf powder can be stored in the fridge for up to a month, so double the recipe if you want to use it more often. It can also be added to other vegetables like eggplant, tindora (ivy gourd), green beans etc. This is a yummy side dish when served with rice and dal or even rotis. 

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Potato Curry leaf Curry Yum
Recipe to make South Indian style stir fry with potatoes and curry leaf spice powder. Serve it with rice and dal or with rotis for a delicious meal.
Potato Curry leaf Curry
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 ~ 3 Potatoes Medium , boiled, peeled and chopped
  • 2 tsps Oil
  • 6 ~ 8 Curry leaves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • To taste Salt
For the Curry Leaf powder:
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tbsp Coriander seeds
  • 2 tsps Cumin seeds
  • 4 ~ 6 chilies Dry red
  • 1 cup Curry leaves
  • 2 tsps Tamarind
  • 4 cloves Garlic
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 ~ 3 Potatoes Medium , boiled, peeled and chopped
  • 2 tsps Oil
  • 6 ~ 8 Curry leaves
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • To taste Salt
For the Curry Leaf powder:
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tbsp Coriander seeds
  • 2 tsps Cumin seeds
  • 4 ~ 6 chilies Dry red
  • 1 cup Curry leaves
  • 2 tsps Tamarind
  • 4 cloves Garlic
Potato Curry leaf Curry
Instructions
  1. Make the Curry leaf spice powder: Dry roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.
  2. In the same pan, add curry leaves and fry until the leaves turn crispy, about 3~4 minutes. Remove from the pan and let cool.
  3. Once the spices are cooled, then grind into a powder along with tamarind and garlic cloves.
  4. Make the Curry: Heat 2tbsp oil in a pan, add mustard seeds and cumin seeds; once the seeds start to splutter, add the curry leaves, potatoes and salt. Mix well, cover and cook for 3~4 minutes or until potatoes are lightly crispy around the edges.
  5. Finally add 1~2 tbsp curry leaf powder, mix well and cook for another 2~3 minutes. Serve with rotis or rice and sambar for a delicious meal.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeApril -- Week 4'.

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5 thoughts on “Potato Curry leaf Curry (Aloo Karivepaku Podi Kura)”

  1. Such a fabulous dish Pavani, so sad to know about curry leaves not being available..hope its better now..

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