South Indian Style Potato Fry

Potato Fry is everybody’s favorite , there cannot be anybody who hates it . This dish seems like a simple dish , but it is not so. Getting a crispy potato roast can be quiet a task. We , in Thamizh call it as “Urullaikizhangu Karamadhu“. The procedure is simple take about  half a kilo of potato and cut them into equally sized cubes . I suggest you buy “Pahaadivala aloo“. To get a crispy potato _karamadhu ooty aloo _wins hands down.

potato fry.jpg


  • Cuisine: south indian
  • Yield: 3 helping
  • Course or type: main course
  • Preparation Time: 10 min
  • Difficulty: easy
  • Cooking Time: 10-15 min


Medium sized potatoes 400-500 grams
Rice bran oil 5-6 tbsps
Mustard seeds 1 tsp
Asafoetida A pinch
Channa dal / kadalai paruppu 1 tsp
White urad dal / ullundhu 1 tsp
Curry leaves 6-7
Turmeric powder ¼ tsp
Red chilly powder 1 tsp
Salt To taste
Kuzhambu Podi 2 tsp


  1. Wash the potatoes , peel its skin and cut them into cubes.
  2. Take a _kadaai _that has a lid, and add cooking oil , keep this on medium high heat.
  3. Temper with mustard seeds , hing , chana dal and urad dal , curry leaves.
  4. Once the dals start browning add in the potatoes and give it a stir immediately, so that the dals don’t burn underneath the potatoes.
  5. Add salt , turmeric , red chilli powder and (click on the link) Kuzhambu podi and saute. Saute this for few minutes and close it with the lid.
  6. For every 2 minutes open the lid and saute the potatoes so that it cooks evenly . The Idea is that the potatoes will get tender and laterit will start getting crisp on the outside and soft on the inside. Continue doing this for about 10-12 minutes.
  7. After about 10 minutes you’ll notice that the quantity of the potatoes would have reduced to half , and it will look crispy.
  8. Once you achieve the required crispness  , remove from heat and transfer it to a serving bowl.


1) When you cut the potatoes , cut them into small cubes instead of the large chunks.

2) As I mentioned above , ooty aloo is the best for south indian style of cooking , especially if the skin of the potato is red due to the mud and its size should be slightly larger than baby potatoes, then I guarantee  the potato roast will come out very well.


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