South Indian-Style Spicy Potato Fry (Easy Aloo Curry for Everyday Meals)

If there is one side dish that never fails to comfort, it is a bowl of golden, spiced potatoes. This South Indian–style potato fry—often called Urulai Roast or Sooke Aloo —is a fragrant, dry-style dish made with mustard seeds, curry leaves, and a lively blend of spices.

It is the sort of dish that turns a simple dal and rice meal into something special. A best friend to chicken curries, it is an exquisite side! Crisp on the outside, soft on the inside, and delightfully tangy from dried mango powder, these potatoes carry that unmistakable South Indian aroma of curry leaves and cumin. Perfect with curries, rotis, or as part of a vegetarian thali.

South Indian potatoes, Sooke Aloo

Ingredients

• 3–4 small potatoes, very thinly chopped into cubes

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 10–12 fresh curry leaves

• A pinch of asafoetida (hing)

• 1 teaspoon turmeric powder

• ½ teaspoon red chilli powder

• 1 teaspoon cumin powder

• ½ teaspoon black pepper powder

• ½ teaspoon garam masala

• 1 teaspoon dried mango powder (amchur)

• Salt to taste

• 2 green chillies, slit (optional)

• A handful of fresh coriander leaves, chopped, for garnish

Method

Cooking time: 30–35 minutes

1. Heat oil in a wok or frying pan. Once hot, add the mustard seeds. When they start to pop, add the cumin seeds.

2. As they sizzle, toss in the curry leaves and a pinch of asafoetida. Let them release their aroma for a minute on medium heat.

3. Add the chopped potatoes and stir well for about a minute, coating them evenly in the oil and spices.

4. Reduce the heat slightly and add the turmeric, red chilli, cumin, and black pepper powders. Stir gently to coat the potatoes.

5. Sprinkle in the salt, reduce the flame to low, cover with a lid, and allow the potatoes to cook for about 10 minutes. Stir occasionally.

6. Continue to cook for another 10–15 minutes, or until the potatoes are soft and lightly crisped. If they need a bit more cooking, add a few tablespoons of water, cover, and cook for 5 more minutes.

7. Switch off the heat. Add garam masala, dried mango powder, and coriander leaves. Mix gently.

8. Serve hot with rice, chapatis, or alongside your favourite curry.

Serving Suggestions

This spicy potato fry pairs beautifully with a spicy chicken curry or a simple dal.

South Indian Potatoes Fry