Tamil
Potato Poriyal
Tamil-style dry potato curry — chopped boiled potato tossed with mustard, urad dal, curry leaves, turmeric and red chilli powder. The all-purpose side dish for sambar and rasam rice.
Prep
5 min
Cook
12 min
Serves
4
Per serving
337kcal
Protein
5g
Carbs
41g
Fat
18g
Fibre
6g
Ingredients
- 5 mediumPotatoes, boiled and cubed
- 1/2 tspMustard seeds
- 1/2 tspUrad dal
- 10Curry leaves
- 2Green chillies, slit
- 1/2 tspTurmeric powder
- 1 tspRed chilli powder
- to tasteSalt
- 5 tbspOil
- 1/2 cupWater
- 1 smallOnion, finely chopped (optional)
Method
- 1
Heat oil in a wide pan. Add mustard seeds; when they crackle, add urad dal and let it turn golden.
- 2
Add curry leaves and green chillies. If using onion, add now and sauté 2 minutes until soft.
- 3
Add cubed potato, turmeric, red chilli powder and salt. Toss gently.
- 4
Add 1/2 cup water, cover and cook on low 5 minutes.
- 5
Uncover and toss on medium-high 3-4 minutes until the potatoes are dry, slightly crisp at the edges and well coated in the masala. Serve as a side with rice and dal.