Name: Potato Curry leaf Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 ~ 3 Potatoes (Medium , boiled, peeled and chopped); 6 ~ 8 Curry leaves; ½ tsp Mustard seeds; ½ tsp Cumin seeds; To taste Salt; 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

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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.

Potato Curry leaf Curry

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.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: Side Dish

Cuisine: andhra

Servings: serving

Ingredients

2 ~ 3 Potatoes Medium , boiled, peeled and chopped
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

Instructions

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.
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.
Once the spices are cooled, then grind into a powder along with tamarind and garlic cloves.
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.
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.

Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 4'.

Comments

Linsy Patel

April 22, 2016 at 7:57 pm

I saw it last week at my indian store, you want me to deliver to you?

Pavani N

April 24, 2016 at 12:37 am

Linsy, that is really nice of you to ask. I will check again in Indian store. Thank you for asking though.

Kalyani

April 25, 2016 at 11:23 am

In d midst of the mega BM, u did a CCC too ?? Girl ! U r fab :)))

Suja Ilangovan

May 16, 2016 at 12:52 am

The coating of curry leaves on those potatoes, look yum!

Srivalli

May 24, 2016 at 6:10 am

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