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Potato Kara Kari, Potato Kara Curry Recipe

November 24, 2016 by Suguna Vinodh 21 Comments

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potato-kara-kari

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.

potato-kara-kari-recipe-marinate

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.

potato-kara-kari-recipe-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.

potato-kara-kari-recipe-saute

Toss the potatoes for 10 minutes until well roasted.

potato-kara-kari-recipe-crisp

Super delicious side dish is ready. Serve with sambar or rasam.

potato-kara-kari-recipe-urulai

 

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potato-kara-kari-recipe

Potato Kara Kari, Urulai kizhangu Kara Curry Recipe


★★★★★

4.4 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
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Description

Tamil style potato kara kari. How to make Potato Kara Kari , Potato Kara Curry Recipe. Tamilnadu Brahmin style recipe.


Scale

Ingredients

For steaming potatoes

  • 4 potatoes, peeled and diced
  • 1 teaspoon sambar powder
  • 1 teaspoon chilli powder
  • 2 sprigs curry leaves
  • 3/4 teaspoon salt
  • 2 tablespoon besan (kadalai maavu)

Other ingredients

  • 1 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Toss the potatoes for 10 minutes until well roasted.
  5. Serve hot!
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. ujwalatha says

    May 25, 2019 at 1:04 pm

    Thank you for the recipe it made my day, that was Yum.

    ★★★★★

    Reply
  2. V. Chandrasekhar says

    December 11, 2018 at 9:49 am

    What heat level should we use for Steps 3 and 4? Thanks.

    Reply
  3. Sridevi says

    November 23, 2018 at 11:54 am

    Tried out the receipe and it was finger licking good….! Loved the taste and thanks for sharing the receipe..

    Reply
  4. Keerthi says

    October 26, 2018 at 11:21 am

    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?

    ★★★★

    Reply
    • Suguna Vinodh says

      October 26, 2018 at 2:25 pm

      Hi Keerthi, You can just skip it if you dont have it!

      Reply
  5. Anu says

    July 23, 2018 at 10:37 am

    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 :-)!!

    Reply
    • Suguna Vinodh says

      July 23, 2018 at 1:52 pm

      Thanks so much. Glad you liked it! Happy Cooking

      Reply
  6. Shameema says

    September 21, 2017 at 6:43 pm

    Wow sugun!
    It was tasty

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 21, 2017 at 9:58 pm

      Thank you!

      Reply
  7. Mrunalini says

    April 5, 2017 at 6:33 pm

    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 🙂

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:03 pm

      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.

      Reply
  8. DY says

    March 28, 2017 at 11:28 pm

    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.

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:05 am

      sure you can steam them!

      Reply
  9. ram babu jangili. says

    December 23, 2016 at 10:38 pm

    It looks easy & fast cooking I seen first time.

    ★★★

    Reply
    • Suguna Vinodh says

      December 24, 2016 at 6:14 pm

      Sure. Do try.

      Reply
  10. Jo says

    December 4, 2016 at 6:11 am

    Tried this today– came out really well!
    Thank you!

    Reply
    • Suguna Vinodh says

      December 4, 2016 at 11:08 am

      Thanks Jo!

      Reply
  11. jincy says

    December 3, 2016 at 1:58 am

    My daughter is a great fan of yours,every day she looks if new receipe is posted in

    kannanna cooks.Keep rocking dear…

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 3, 2016 at 2:22 pm

      Thank you so much Jincy. Really happy to hear that your daughter likes my recipes. You made my day <3

      Reply
  12. Hepsiba says

    November 26, 2016 at 3:12 am

    Superb

    Reply
    • Suguna Vinodh says

      November 26, 2016 at 10:41 am

      Thank you!

      Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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