This is a simple Tamil style potato curry. It tastes great as is, but tastes even better with mor kuzhambu.
Today’s recipe is a simple Potato curry, but tastes absolutely delicious. This Tamil style curry has crispy edges and is lightly spiced. It can be served just as is with a dal but it tastes heavenly with Mor Kuzhambu.
We love potatoes in our family. My kids are happy if I make anything with potato. Which is great because I add it to dishes that they normally wouldn’t eat and the potato in it lures them to eat it. A major win-win for this mama.
Tamil Style Aloo Curry:
Today’s potato curry is super simple and my kids absolutely love it. This is an easy recipe and takes just a few minutes of hands on time.
Boil Potatoes until fork tender. I use my pressure cooker/ Instant Pot to quickly boil potatoes. Next peel the skin and cut them into cubes. Boiled potatoes are then added to tempering and sauteed until golden.
These potatoes are best eaten hot or warm. If you have any leftovers (which is highly unlikely in my home), store them in an airtight container. Microwave them before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
- 2 Medium Potato, boiled and cubed
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Chana dal
- 1 tsp Urad dal
- 2 Dry red chili
- ½ tsp Red chili powder
- 8 ~ 10 Curry leaves
- To taste Salt
- Heat 2tbsp oil in a pan, add chana, urad dal, dry red chili, mustard and cumin seeds. Once the seeds start to splutter, add curry leaves and cook for 30 seconds.
- Next add the potato and cook till the potatoes start to get crispy and crusty, stirring occasionally to cook evenly.
- Stir in red chili powder and salt. Mix well and serve hot with rice.