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April 26, 2020

Potato Kara Kari – Urulaikilangu Kara Curry Recipe

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Potato kara kari
Potato curry / potato roast can be prepared in many ways. This Tamilnadu brahmin style potato kara kari recipe without onion, garlic is one of the easiest method of making it. It tastes so good with sambar, rasam and curd rice. You can also serve it with lemon rice. This type of potato curry is usually served in weddings ( Kalyana veetu urulaikilangu poriyal)

 Kids would love this potato kara kari if you make it less spicy. If you have boiled potatoes in hand, you can make this kara kari under 10 minutes. No grinding and very less chopping works is needed for this recipe.

I have already shared a Tamil brahmin style urulaikilangu fry recipe in my blog. But this recipe is completely different from that version. I followed this potato kara kari recipe from Jeyashri’s blog and a YouTube video. This kara curry is served in traditional Tamil brahmin weddings( Kalyana veedu). Yesterday I prepared this curry for the first time with slight modifications. I used both besan flour and rice flour along with spice powders.

The smell and the texture of roasted potatoes coated with masala was so appealing and drool worthy. We all loved it. Friends, do try this Tamil nadu style potato roast i.e urulaikilangu kara kari for rice and enjoy !

Check out my another version of no onion, no garlic brahmin style potato fry too!

Also check out my MIL's style potato curry I make for my guests.

And my mom's style potato poriyal with onion, garlic.

Potato kara kari

Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe

Potato Kara Kari / Urulaikilangu kara curry recipe - Tamil brahmin style potato roast recipe for rice.

Cuisine: Tamilnadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Boiled potato – 2 big
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Red chilli powder - 1 tsp
  • Turmeric powder – 1/4 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt – as needed
  • Rice flour – 1.5 tsp
  • Besan flour – 1.5 tsp
  1. Wash and pressure cook potatoes in high flame for 2 to 3 whistles adding required water.
  2. Peel the skin and chop into big cubes. Set aside.
  3. Mix the spice powders, flours and salt. 
  4. Heat oil and splutter mustard seeds, urad,chana dal and curry leaves.
  5. Lower the flame completely. Add the mixed powders.
  6. Mix quickly without burning. Add the potato cubes and mix well.
  7. Cook in medium flame tossing at regular intervals till potatoes get roasted.
  8. Switch off the flame. Serve with sambar, rasam or curd rice.
  • Wash the potatoes. Cut into two pieces. Take in a pressure cooker and add sufficient water to cover the potato. Pressure cook in high flame for 2 to 3 whistles. Remember potato should not become too soft or mushy. It should be cooked but firm in shape.

  • Open the cooker after the steam is released naturally. Take the potatoes and keep in cold water till it cools down. Peel the skin and cut into cubes as shown in the picture. You can also chop into small sized cubes if you like. 
  • Potato kara kari

  • Mix the rice flour, besan flour, red chilli powder, turmeric powder and salt. Mix well. Heat oil in a kadai. Splutter mustard seeds, urad, chana dal and curry leaves. Lower the flame completely.
  • Potato kara kari
  • Add the spice mix and mix quickly. Add the potato cubes immediately and mix to coat well. Keep the flame medium and toss the potato gently. Keep tossing and cooking in medium flame till potato is roasted well with a nice golden color on top. Besan and rice flour coating turns crispy. If the curry sticks to the bottom of kadai, scrape it and add to the curry. It tastes so good. I used non-stick kadai, so mine was not sticking to the pan.
  • Potato kara kari Potato kara kari
  • Switch off the flame. Serve hot with sambar, rasam and curd rice.  Enjoy !!


  • Adjust the quantity of chilli powder as per your taste.
  • For variations, you can add besan flour and rice flour at the end, roast till crispy and golden.
  • Make sure you don't burn the spice powders while adding to the hot oil. Keep the flame completely low and add it. Immediately add the potato cubes to avoid burning. 

Easy yummy potato kara kari is ready to enjoy with rice !
urulaikilangu kara kari

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Anonymous said...

Tried this recipe it was yummy.

Unknown said...

looks yummy

Chitra said...

Thank you