Potato Fry

Easy recipe for Potato Pepper Fry. Potatoes tossed in black pepper and curry leaves. Perfect side dish for lunch with rice and rasam or sambar.



  • 500 grams potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 4–5 cloves garlic, crushed with skin


  • 5 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 3 sprigs curry leaves


  1. Take half a liter of water and add in the baking soda and salt. Add in the half cut potatoes to the cooker. I boil my potatoes in a pressure cooker for 2 whistles and wait for the pressure to settle naturally.
  2. Remove the skin of the potatoes and cut in big chunks. Add the chunks to a bowl. Add in freshly ground black pepper, salt and crushed whole garlic with the skin on. Toss to coat.
  3. Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter.
  4. Add in the potatoes and toss on medium flame for about 10-12 minutes.
  5. Serve hot with rice, rasam or sambar.
Potato Pepper Fry / Urulai Milagu Varuval Recipe | Recipe | Stuffed peppers,  Potatoes, Perfect side dish

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