Tamil style potato kara kari. How to make Potato Kara Kari , Potato Kara Curry Recipe. Tamilnadu Brahmin style recipe.
The first time I tried this kara kari, it was serendipity. I have never used besan (kadalai maavu) in potato fry I do at home until recently. The additional touch of besan gives the potato fry a new dimension that I have come to call as the “aloo bonda-ish” flavor that’s mind blowing. This idea for the besan in potato curry is from my friend Chitra Viswanathan. I think its a Tamil Brahmin thing of adding kadalai maavu in potato kara kari. This recipe is a keeper and I do it almost every week.
Here are other potato recipes that might interest you.
# POTATO FRY RECIPE, BABY POTATO FRY WITH PEPPER AND CURRY LEAVES
# POTATO PORIYAL FRY, URULAI PORIYAL RECIPE
# ANDHRA STYLE POTATO FRY – ALOO GADDA FRY
# CHETTINAD URLAI ROAST, POTATO ROAST
# CHETTINAD URULAI PATTANI ROAST – POTATO PEAS CURRY
Here is the video of how to do potato kara kari, urulai kara kari.
Wash and peel the potatoes. Dice the potatoes into small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and our star ingredient, besan. Mix well to combine. Set aside.
I like to cook the potatoes in a pressure cooker using the pot in pot method. Take a pressure cooker and add half a cup of water to the cooker. Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally. The potatoes usually cooks in 2-3 whistles but we are cooking for 4 whistles as we are cooking using the pot in pot method. Remember that we did not add any water to the potato bowl. The potato cooks perfectly in this method.
Note: After opening, try to eat a small piece and see if the potato is fully cooked. If not, cover and cook for a whistle more. Some variety of potatoes take longer to cook.
Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
Toss the potatoes for 10 minutes until well roasted.
Super delicious side dish is ready. Serve with sambar or rasam.
- 4 potatoes, peeled and diced
- 1 teaspoon sambar powder
- 1 teaspoon chilli powder
- 2 sprigs curry leaves
- ¾ teaspoon salt
- 2 tablespoon besan (kadalai maavu)
- 1 tablespoon peanut oil
- ¼ teaspoon mustard seeds
- Wash and peel the potatoes. Dice the potatoes to small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and besan. Mix well to combine. Set aside.
- Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally.
- Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
- Toss the potatoes for 10 minutes until well roasted.
- Serve hot!
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