Potato Roast with Spiced Curry Leaf

Potato Roast with Spiced Curry Leaf

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Golden, crispy potatoes meet the earthy aroma of curry leaves in this simple yet flavorful roast. Infused with Karuveppilai Podi, sambar spices, and a gentle tempering of mustard and cumin seeds, every bite carries a balance of crunch, spice, and comfort. Perfect as a side dish, this potato roast pairs beautifully with rasam, sambar, or even plain steamed rice.

Prep Time
5
Cook Time
25
Total Time
20
Servings
4
Difficulty
Easy
Course
Starter
Cuisine
South Indian
Diet Type
Vegetarian
Spiciness
Mild
Occasion
Any

Ingredients

  • 2 cup of chopped potatoes
  • 1-2 tbsp karuveppilai podi
  • 1 tbsp sambar podi
  • Salt to taste
  • Asofoetida, a pinch
  • 1 tbsp groundnut oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 stick curry leaves

Steps

  • Heat oil in a pan. Temper mustard seeds, cumin seeds and curry leaves.
  • Add potatoes and stir for a while. Add sambar powder, asofoetida and salt to taste. Cook it covered on low flame for 10-15 minutes.
  • Add karuveppilai podi and cook for another 2-5 minutes. Serve potato roast with rasam or sambar rice.

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