Potato Varutharacha curry/ Potato in roasted coconut gravy

This curry includes blend of spices which makes it taste equally good as any non-veg curry.  This is a preparation of potato curry, which I learned from my mother in-law.

Potato Varutharacha curry1900


  • Potato – 2 medium sized.
  • Onion – 1 roughly cut into cubes
  • Tomato- 1 cut into cubes
  • Ginger garlic paste – 2 tspn (crushed in a mortar and pestle )
  • Green chillies – 2 slit
  • Curry leaves – 1 spring
  • Cocont oil – 2 tspn
  • Turmeric powder – 1/4 tspn
  • Coriander powder – 1 tbspn
  • Chilly powder – 1 1/2 tspn
  • Garam masala powder – 1/2 tspn
  • Salt as required.
  • Water – 3 cups

To roast and grind

  • Grated coconut – 1 cup
  • Fennel seeds – 1/2 tspn
  • Curry leaves – 4-5 leaves
  • Oil – 1 tspn

For seasoning

  • Shallots (kunjulli) – 5 sliced
  • Garlic – 3-4 sliced (optional)
  • Curry leaves – 5 -6
  • Oil – 1 tbspn


  • Dry roast coriander powder in a pan until its raw smell is gone ,switch off the flame and add red chilly powder,garam masala powder.
  • Take a clay pot and add to it potatoes, onion, tomatao, green chillies, ginger-garlic paste, curry leaves, salt, turmeric powder and the above dry roasted coriander powder, chilly powder and garam masala.

Potato curry_1

  • Add a tspn of oil and give a nice mix with your hands. Keep aside for 10 minutes.

Potato curry_2

  • Add water and keep on high flame till it starts boiling.

Potato curry_4

  • Then reduce the heat to medium low. Cover with lid and cook until the potatoes are 75 percent done.

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  • Take a pan and add 2 tspn oil. If you are adding fennel seeds, add now. followed by freshly grated coconut and curry leaves. Keep on medium low flame. Keep on mixing with a spatula so that all coconut is roasted equally. Switch off when the coconut has become golden brown in colour.
  • Grind the mixture to a smooth paste and add it to the potato gravy.

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  • Turn to high flame until the gravy starts boiling and then reduce to medium low, cover and cook for 10- 15 minutes.

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  • Switch off the flame, when the gravy has reached the required consitency.
  • For seasoning, heat a small kadai, add oil followed by shallots, garlic and curry leaves. When the shallots and garlic have browned, pour it over the potato curry. You can sprinkle 1/2 a tspn of garam masala finally.Cover with lid and keep for a few minutes.

Thank you.


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