Fork and Beans

Health begins in the Kitchen

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