Cook's Hideout: Potato Curry leaf Curry (Aloo Karivepaku Podi Kura)

April 22, 2016

Potato Curry leaf Curry (Aloo Karivepaku Podi Kura)

It is quite frustrating when you can't find that one ingredient (or that one thing) you are looking for -- in my case it's curry leaves. They have been MIA from most Indian groceries in NJ for more than 1 month now. With the mega marathon cooking in full swing, I needed curry leaves for some of the dishes and they were no where to be found. I am thinking of growing curry leaf plant this year in my container garden.
Aloo Karivepaku Podi Kura
Well, I made today's dish couple of months ago after watching a Telugu cooking show. This was the last of the curry leaves I bought couple of months ago. A spice powder is made with the curry leaves which is then used to flavor the potatoes.
Potato Curry leaf Curry

Potato Curry leaf Curry
The curry leaf powder can be stored in the fridge for up to a month, so double the recipe if you want to use it more often. It can also be added to other vegetables like eggplant, tindora (ivy gourd), green beans etc. This is a yummy side dish when served with rice and dal or even rotis. 
Aloo Karivepaku Podi Kura

Potato Curry leaf Curry
  • 2~3 Medium Potatoes, boiled, peeled and chopped
  • 2tsp Oil
  • 6~8 Curry leaves
  • ½tsp Mustard seeds
  • ½tsp Cumin seeds
  • To taste Salt
  • 1tbsp Chana dal
  • 1tbsp Urad dal
  • 1tbsp Coriander seeds
  • 2tsp Cumin seeds
  • 4~6 Dry red chilies
  • 1cup Curry leaves
  • 2tsp Tamarind
  • 4 Garlic cloves
  1. Make the Curry leaf spice powder: Dry roast chana dal, urad dal, coriander seeds, cumin seeds and dry red chilies until the seeds turn golden and smell fragrant, about 2~3 minutes. Remove from the pan.
  2. In the same pan, add curry leaves and fry until the leaves turn crispy, about 3~4 minutes. Remove from the pan and let cool.
  3. Once the spices are cooled, then grind into a powder along with tamarind and garlic cloves.
  4. Make the Curry: Heat 2tbsp oil in a pan, add mustard seeds and cumin seeds; once the seeds start to splutter, add the curry leaves, potatoes and salt. Mix well, cover and cook for 3~4 minutes or until potatoes are lightly crispy around the edges.
  5. Finally add 1~2tbsp curry leaf powder, mix well and cook for another 2~3 minutes. Serve with rotis or rice and sambar for a delicious meal.
Aloo Karivepaku Podi Kura

Linking this to Valli's 'Cooking from Cookbook ChallengeApril -- Week 4'.



  1. I saw it last week at my indian store, you want me to deliver to you?

    1. Linsy, that is really nice of you to ask. I will check again in Indian store. Thank you for asking though.

  2. In d midst of the mega BM, u did a CCC too ?? Girl ! U r fab :)))

  3. The coating of curry leaves on those potatoes, look yum!

  4. Such a fabulous dish Pavani, so sad to know about curry leaves not being available..hope its better now..


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