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
- 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
- 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.