Curry Leaves Potato Curry, well as the name says, this curry has potatoes/urulaikizhangu and yes, lots of curry leaves/karuveppilai. Actually, I had tasted at a restaurant, a curry similar to this but made with mushrooms and I simply loved the flavors in the dish. Then, why did I make the curry with potatoes, because on that day, when I had a huge bunch of curry leaves, I didn't have mushrooms but a bag of baby potatoes. The curry, as such is a simple one, but it's bursting with flavors from the curry leaves, garlic, pepper and fennel seeds, well, those are the main ingredients here. It's a dry dish and it goes well as a side with both rice and rotis, do try it out if you like potatoes and curry leaves, I am sure you'll love it..
Need To Have
- Baby Potatoes - 21/4 cup, boiled and peeled
- Curry Leaves - 1/2 cup, packed
- Garlic - 8 cloves, chopped
- Fennel Seed Powder - 1 teaspoon
- Onion - 1 medium, sliced
- Turmeric Powder - 1/4 teaspoon
- Pepper Powder - 2 teaspoon
- Salt to taste
Heat some oil, add the chopped garlic and fennel seed powder, saute till the garlic turns golden, then add the curry leaves and roast for a minute.
Add the chopped onions and saute till the onions turn pink and soft, then add the boiled potatoes, turmeric powder and salt.
Keep roasting on a medium low heat for about 10 minutes. Then add the pepper powder, mix and keep cooking for another 5 to 7 minutes, then remove and serve it warm.
You can use regular size potatoes, but don't use the ones that tend to get mushy when cooked.
Use curry leaves that are small and fresh, not the big thick ones, it should have the nice flavor.