I have chosen this simple curry from the famous Cheetinad Cuisine from Tamil Nadu for the final day of Blogging Marathon #56, Week 2 with the theme – Indian States. 

This is from a cookery show that I saw a while back on TV and it sounded so easy and flavorful that I was sure it would taste great. I paired it up with Tamarind rice for lunch.

I used:

Baby potato, boiled and peeled- 250 grams
Onion-2 , finely chopped
Garlic-2 pods, grated
Cumin seeds- 1/2 teaspoon
Mustard seeds- 1/2 teaspoon
Turmeric powder- a large pinch
Curry leaves- a few
Salt to taste
Oil- 1 tablespoon

Roast and grind[See notes below]

Red chilies- 2 [adjust to taste]
Coriander seeds- 2 tablespoons
Chana dal- 2 teaspoons
Peppercorns-1 teaspoon
Cumin seeds- 1 teaspoon
Fennel seeds- 1/2 teaspoon

Heat oil in a pan and add cumin.when the mustard pops, add garlic and onion and saute till the onion is light brown.Add the potato.

Put in turmeric powder, a couple of spoons of the roasted and ground spice mix,curry leaves and salt. Simmer and mix well. Sprinkle a little water if the curry is too dry. Cover and let the flavors blend. Stir a couple of time in between.Remove from heat

Serve with steamed / flavored rice…


  • The spice mix should be a coarse powder and tastes best if ground in a motor and pestle.I powdered in a blender though.
  • Add the spice mix to suit your taste. Store the excess mix in an air tight jar and use later.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Bon Appetit…

11 thoughts on “Chettinad Style Potato Curry | Urulai Idicha Masala”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!