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A hand holding a pan of South Indian potato curry
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South Indian Spicy Potato Fry Curry

Hot & Spicy Potato curry cooked South Indian style! A scrumptious dry, simple & comforting curry fry prepared with freshly ground spice masala can be made in a jiffy & served with sambhar rice or dal rice. It's known as Urulai Kizhangu Varuval in Tamil & it features on all South Indian wedding menu as its very popular.
Course Main Course, Side Dish, Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 5-6 potatoes (russet)
  • 2 tbsp ghee
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp urad dal
  • 7-8 curry leaves
  • 1 tsp turmeric powder
  • 2 tbsp sambhar powder
  • Pinch asafoetida
  • 1-2 tsp garlic powder (optional)
  • 1/2 cup chopped cilantro


  • First step is to work with the potatoes. Now there are two ways you can do that. One is, you can boil the potatoes, then peel and cut them in cubes or directly peel and cut in cubes. I mostly tend to use the later method as it makes the recipe more instant. Soak the potato cubes in water till you need it. Heat ghee in a pan. Once its hot, add the mustard seeds and let it crackle. Once they do, add the cumin seeds and urad dal. Fry till the dal turns light golden. Then add the curry leaves, asafoetida, turmeric powder and sambhar powder. 
    Fry for 30 seconds and then immediately add the potatoes minus the water along with salt. You can add garlic powder now if you like the flavor of it. Fry the potatoes till they become soft and are cooked. It could take about 10 - 12 minutes on medium flame. Keep stirring in the interim. Finally garnish with chopped cilantro. Serve it warm along with rice, bread and/or roti. It tastes great with anything.