Posts Tagged ‘Potato Poriyal’

Potato stir fry with coconut masala

Wednesday, April 21st, 2010

Naturally, all of us at home love using potatoes to make a side dish for rasam or sambhar as well as to make gravies like kadappa or aloo kari patta. But the favorite at home is the simple aloo kari (stir fry) that goes well with everything. I try different types of potato kari apart from the usual podimas style stir fries.

Couple of weeks ago, I saw this recipe at Rak’s Kitchen, and she had made an eggplant stir fry with fresh onion-coconut paste. I tried it with eggplants the first time and the taste was so good that I have been using the masala paste to make potato stir fry, plantain stir fry and even added it to beets. Do give it a try, the stir fry is flavorful and spices can be adjusted too.


Potato- Yellow potatoes, medium size- 8 each
Chopped onions- 1/4 cup
Sambar powder- 1 tsp (or use a combination of red chili powder and coriander seed powder)
Turmeric powder- 1/2 tsp
Salt- to taste

To blend to a smooth paste:
Cumin seeds- 1 tsp
Pearl onions -6 each
Coconut- 1/4 cup

For tempering:
Oil- 1 tsp
Red chilies- 3
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1 pinch
Curry leaves- few sprigs
Coriander leaves- to garnish


Wash and peel the skin of potatoes. Chop them into 1″ cubes.

Heat oil in a pan and add mustard seeds. When they splutter, add asafoetida, cumin seeds, curry leaves and red chilies. Then add the chopped onions, salt, turmeric powder and stir fry well. Add the potatoes, sambhar powder and toss well to coat.

Adjust the flame to a low-medium, cover the pan and let the potatoes cook.

In the mean time, blend the pearl onions, cumin seeds and coconut to a smooth paste, adding around 1/4 cup of water to the paste.

Once the potatoes are half cooked, add this coconut paste to the pan with potatoes, and mix them well. Let the masala and potatoes cook together till the potatoes turn to a dry curry.

Serve the potato stir fry with rice or with rotis.