Recipe Credit – Kanimozhi Kamaraj
Adapted from Puliyogare Travels’ Facebook post
A really simple and tasty potato curry with the zing of tamarind. It is also a versatile curry in that it pairs well with rice as well as chapatis. Though I enjoyed it immensely with rasam rice, I found it tasted even better with tayir sadam. I have reduced the oil and garlic slightly from the original recipe.
Potatoes large – 3 (boiled and cubed)
Sesame oil – 3 tbsp
Cumin seeds – 1/2 tsp
Tamarind – size of one medium lemon (remove pulp in about half a cup of water)
Onion – 1 medium, diced
Garlic – 3 cloves chopped fine
Curry leaves – 7-8 chopped
Chili powder according to taste
Oil – 4 tbsp
Salt to taste
In a kadai, using a couple of spoons of oil, sauté the potatoes till they are lightly browned. (Another option is to drizzle half boiled potatoes lightly with oil and roast at 240 C for 15-20 minutes or until cooked) Pour the remaining oil in the kadai and temper the cumin seeds and add garlic and curry leaves. When garlic is nicely browned add the onions and sauté till they are translucent and then the tamarind pulp. When tamarind smell is gone add the potatoes, salt and chili powder and stir carefully till all the potatoes are well coated and dry.