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!
Thank you for the recipe it made my day, that was Yum.
What heat level should we use for Steps 3 and 4? Thanks.
Tried out the receipe and it was finger licking good….! Loved the taste and thanks for sharing the receipe..
Hi suguna! I’m a very big fan of yours recipes.. One quick question ..any substitute for besan flour?.. I don’t have besan flour at home now… Can I mortar the kadalai paruppu and use it? Will that be okay?
Hi Keerthi, You can just skip it if you dont have it!
Awesome recipe Suguna!! I made chicken stew (yup…from ur blog again!)for dinner yesterday night and this kara curry was the perfect combo!! Nowadays when I make a tasty dish…my husband’s comment is always “kannamma’s recipe uh?”!!! cant wait to try more dishes from ur blog :-)!!
Thanks so much. Glad you liked it! Happy Cooking
Wow sugun!
It was tasty
Thank you!
The potatoes mixed with powders seem to be placed in a bowl without covering the bowl beneath the cooker lid. What if water accumulates since we are not covering the bowl with a plate or something? Won’t it become too mushy? Sometimes I stop with two whistles and it comes out okish (same technique but would add water in the bowl and cover the bowl with a plate), won’t four whistles make it over cooked? I always end up making mushy potato poriyal. Badly wanna make proper crispy and firm fries 🙂
If your cooker is really big and a small bowl is placed in the cooker, the water might accumulate. I use a 2 or 3 liter cooker for my poriyal. It turns perfectly fine.
Hi, can i steam the potatoes instead or even fry them directly after seasoning them if I do not wish to use a pressure cooker? Thanks.
sure you can steam them!
It looks easy & fast cooking I seen first time.
Sure. Do try.
Tried this today– came out really well!
Thank you!
Thanks Jo!
My daughter is a great fan of yours,every day she looks if new receipe is posted in
kannanna cooks.Keep rocking dear…
Thank you so much Jincy. Really happy to hear that your daughter likes my recipes. You made my day <3
Superb
Thank you!