Dry Potato Curry Recipe

Looking for a tasty potato recipe to serve with rice? Then try this South Indian dry potato curry. It is spicy and delicious with the addition of fresh curry leaf powder.

Karivepaku podi aka curry leaf powder is a pantry staple in my home. It is great to serve as is with rice and is also great to spice up simple curries. This spicy potato curry is a perfect side dish for rice and dal.

About the Recipe

My family loves potatoes and can eat them every single day. So I am constantly looking for new recipes to add to my repertoire. Like this Chinese potato stir fry or this aloo paneer chaat.

Here is an easy South Indian potato curry recipe that is great to serve with rice or even roti. Freshly made curry leaf powder aka karivepaku karam podi or karuvepillai podi adds spiciness and lots of flavor to this dish.

Recipe is from a Telugu cooking show. The best part is that the karivepaku podi is great to serve as is with some plain rice and ghee. Also it is perfect to flavor other vegetables like eggplant, tindora (ivy gourd), green beans etc.

Try this dry potato curry with curry leaves powder recipe. I am sure you will love it as much as we do!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this South Indian potato curry recipe:

• Potatoes - you can use any variety of potato here. But I love using either Yukon gold or red potatoes because they crisp up beautifully.
• Mustard and cumin seeds
• Turmeric and salt

To make Karivepaku podi, you will need:

• Curry leaves, karivepaku or karivepillai - feel free to use fresh or dried. Both are available in Indian grocery stores.
• Chana dal
• Urad dal
• Coriander seeds
• Dry red chilies
• Tamarind
• Garlic cloves

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to prepare curry leaves powder:

Make Curry leaf powder

In a medium size pan on medium heat, add oil and chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies. Cook until the seeds turn golden and smell fragrant. Remove from the pan.

In the same pan, add curry leaves and fry until the leaves turn crispy. Remove from the pan and let cool.

Once the spices are cool enough, grind them into a powder along with tamarind and garlic cloves.

You can store the karivepaku powder in a clean jar for up to 10 days in the pantry and up to a month in the fridge. Now it's time to make dry potato sabji.

Make Potato Curry

Heat oil in a medium size pan on medium heat. Add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves, potatoes and salt. Mix well and cook until potatoes are lightly crispy around the edges.

Stir in 1~2 tablespoons curry leaf powder. Mix well and cook for another 2~3 minutes. Serve with rice and sambar or roti for a delicious meal.

Expert Tips

• Feel free to use fresh or dried curry in the podi. Both are available in Indian grocery stores.
• Make sure to wash the curry leaves well before using. You can either lay them out on kitchen towel to dry or you can add them to the hot pan and cook till they dry out.
• Curry leaf powder can be stored for up to 10 days in the pantry and for 1 month in the fridge. So double the recipe and store it for later.
• You can serve the curry leaf podi as is or use it to flavor vegetable curries. It will taste good with eggplant, tindora, plantain, green beans etc.
• This spicy dry potato curry is great to serve with rice or roti.

You might also like

Here are a few more South Indian style dry curries that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Dry Potato Curry with Karivepaku Podi

This crispy dry potato curry is spicy and delicious with the addition of curry leaf powder. A perfect side dish for rice and dal.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Course: Side Dish

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

For the Curry Leaf powder:

• 1 teaspoon Oil
• 1 tablespoon Chana dal
• 1 tablespoon Urad dal
• 1 tablespoon Coriander seeds
• 2 teaspoons Cumin seeds
• 4~6 Dry red chilies
• 1 cup Curry leaves
• 2 teaspoons Tamarind
• 4 Garlic cloves

For the Potato Curry:

• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 6~8 Curry leaves
• 3 Medium Potatoes, boiled, peeled and chopped
• To taste Salt

Instructions

Make the Curry leaf powder:

• In a medium size pan on medium heat, add oil and once heated, add roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies. Cook until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.

  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.
  1 teaspoon Oil, 1 tablespoon Chana dal, 1 tablespoon Urad dal, 1 tablespoon Coriander seeds, 2 teaspoons Cumin seeds, 4~6 Dry red chilies, 1 cup Curry leaves
• Once the spices are cool enough, grind them into a powder along with tamarind and garlic cloves.
  2 teaspoons Tamarind, 4 Garlic cloves

Make Potato Curry:

• Heat oil in a medium size pan on medium heat. Add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves, potatoes and salt. Mix well, cook for 6~8 minutes or until potatoes are lightly crispy around the edges.

  Stir in 1~2 tablespoons curry leaf powder. Mix well and cook for another 2~3 minutes. Serve with rice and sambar or roti for a delicious meal.
  2 tablespoons Oil, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 6~8 Curry leaves, 3 Medium Potatoes, boiled, peeled and chopped, To taste Salt

Video

Notes

• Feel free to use fresh or dried curry in the podi. Both are available in Indian grocery stores.
• Make sure to wash the curry leaves well before using. You can either lay them out on kitchen towel to dry or you can add them to the hot pan and cook till they dry out.
• Curry leaf powder can be stored for up to 10 days in the pantry and for 1 month in the fridge. So double the recipe and store it for later.
• You can serve the curry leaf podi as is or use it to flavor vegetable curries. It will taste good with eggplant, tindora, plantain, green beans etc.

Nutrition

Calories: 297kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 14mg | Potassium: 755mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4747IU | Vitamin C: 2429mg | Calcium: 555mg | Iron: 3mg

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