Potato Curry / உருளைக்கிழங்கு கறி
Potato curry is a staple curry. Simple and flavorful. I can’t say it’s healthy, but it’s a nice side to add along with something else that has protein.
Potato curry was the first curry I learned to make on my own. I was in college and had finally moved out of the dorms, so I had to learn to cook for myself. My Tamil friend was going to come over to help me out and we had planned to make an event out of it and invite our other friend over for lunch. I called my mom for instructions prior to my friend arriving to ensure we were properly prepared.
The curry looked good and ready to serve, so we gave it to our friend with some rice. He seemed to enjoy it, so we decided to serve ourselves. The curry had no flavor. The poor man ate it without a complaint.
Before the end of the year, I learned how to make potato curry properly and taste the curry for any adjustments before serving. It became a staple curry in my home. I basically rotated between this curry, lentil (paruppu) curry, and chicken curry (I wasn’t vegan then). A good friend of mine would visit me just to eat it sometimes. I still remember her coming over, chatting for a few minutes, and then asking if I had any leftover curry in the fridge. I love cooking and feeding people, so it always made me happy.
Take a look at a video here if the visual is useful.
Potato Curry
Ingredients
- 3 Small Potatoes (உருளைக்கிழங்கு)
- ½ Medium White Onion (வெங்காயம்)
- 3 Garlic Cloves (பூண்டு)
- 5 Curry Leaves (கறிவேப்பிலை)
- ¼ tsp Mustard Seeds (கடுகு)
- ½ tsp Fennel Seeds (பெருஞ்சீரகம்)
- 3 Cardamom Pods (ஏலக்காய்)
- ½ cup Coconut Milk (தேங்காய்ப்பால்)
- 1 cup Water (தண்ணீர்)
- ½ tsp Salt (உப்பு)
- 4 tsp Curry Powder (கறித்தூள்)
- ½ Small Tomato (தக்காளி)
- ⅛ tsp Cardamom Powder (ஏலக்காய்த்தூள்)
- ⅛ tsp Lemon Juice (எலுமிச்சை சாறு)
Instructions
- Slice the onions and garlic. Dice the tomato.
- Add oil to a pot and let it warm up. Once warm, add the onions, garlic, mustard seeds, fennel seeds, cardamom, and curry leaves.
- After the onions turn a golden color, add the potatoes. Shake the pan or use a fork to mix.
- After a few seconds, add salt and mix.
- Then add curry powder and mix to evenly cover the potato and onions. Lower the flame and cover the pot with a lid for about 2-3 minutes.
- Mix in ¼ cup coconut milk and water in the pot. Add enough water to cover the potatoes well. Increase the heat, cover with a lid, and let the curry boil.
- Once the potatoes are cooked, add tomatoes. Let it come to a boil to properly cook the tomatoes.
- Mix in another ¼ cup milk and adjust salt as necessary. Continue cooking until the taste and thickness are to your liking.
- Add cardamom powder when you’re ready to finish the curry.
- Transfer to a bowl and squeeze a bit of lemon juice.
