Spicy Potato Kara Kuzhambu

“Indulge in the rich and spicy flavors of Potato Kara Kuzhambu, a South Indian curry that brings warmth and comfort to your table!”


  • Potatoes: 3 medium-sized, peeled and cubed
  • Onion: 1 large, finely chopped
  • Tomato: 2 medium-sized, finely chopped
  • Tamarind: Small lemon-sized ball, soaked in warm water
  • Garlic: 6-8 cloves, crushed
  • Curry leaves: A handful
  • Mustard seeds: 1 teaspoon
  • Fenugreek seeds: 1/2 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 2 teaspoons
  • Sambar powder: 2 teaspoons
  • Salt: To taste
  • Oil: 2 tablespoons
  • Water: As needed
  • Coriander leaves: For garnishing

For the Spice Paste:

  • Grated coconut: 1/4 cup
  • Cumin seeds: 1 teaspoon
  • Fennel seeds: 1 teaspoon
  • Dry red chilies: 2


  1. Preparation:
  • Soak the tamarind in warm water for about 10-15 minutes and extract the juice. Set aside.
  • Grind the ingredients listed under “For the Spice Paste” to a smooth paste using a little water. Set aside.
  1. Cooking the Potatoes:
  • In a large pan, heat 1 tablespoon of oil over medium heat.
  • Add the cubed potatoes and sauté until they are lightly golden and partially cooked. Remove and set aside.
  1. Tempering:
  • In the same pan, heat the remaining oil.
  • Add mustard seeds and let them splutter.
  • Add fenugreek seeds and sauté until golden brown.
  • Add the crushed garlic and curry leaves, sauté for a few seconds.
  1. Cooking the Base:
  • Add the chopped onions and sauté until they turn golden brown.
  • Add the chopped tomatoes and cook until they are soft and mushy.
  1. Adding Spices:
  • Add turmeric powder, red chili powder, coriander powder, and sambar powder. Sauté for a minute until the spices are well incorporated.
  1. Combining:
  • Add the partially cooked potatoes to the pan and mix well.
  • Pour in the tamarind juice, stir, and let it simmer for about 5 minutes.
  • Add the ground spice paste and mix well. Cook for another 2-3 minutes.
  1. Cooking to Perfection:
  • Add enough water to achieve the desired consistency of the kuzhambu. Bring it to a boil.
  • Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fully cooked and the oil starts to separate from the gravy.
  1. Final Touches:
  • Adjust salt to taste.
  • Garnish with chopped coriander leaves.


Serve the Potato Kara Kuzhambu hot with steamed rice, idli, dosa, or chapati. Enjoy the robust flavors of this traditional South Indian curry!

This recipe captures the authentic taste and richness of South Indian cuisine, offering a perfect blend of tanginess from tamarind and spiciness from the various spices used.

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