Category Archives: Varuval

Potato Varuval

Potato Varuval

Potato is one versatile vegetable where whatever you do to it, it tastes good.

This potato roast is one such dish which enhances the taste of the potato with just onions. The onions here are added in abundance with just a few spices. But the whole process is done on a slow to medium heat which gives enough time for the potatoes to absorb all the flavours and get a crisp outer layer and a soft, melt in your mouth inner.



Potatoes ( boiled and cut into cubes)                                         –              3-4 nos

Onions (sliced)                                                                         –              3-4 nos

Ginger-garlic paste                                                                    –              1 tsp

Turmeric powder                                                                       –              ½ tsp

Red chilli powder                                                                       –              1-2 tsp

Mustard seeds                                                                          –              1 tsp

Oil                                                                                            –              2 tbsps

Curry leaves                                                                              –              3-4 sprigs

Salt to taste



Heat oil in a medium pan, when the oil is hot, add the mustard seeds.

When the mustard seeds sputter, add the sliced onions and sauté till the onions are a slight pink in color.

Add the ginger-garlic paste and sauté till the raw smell of the paste has gone.

Add the turmeric powder, red chilli powder, salt and add the boiled potatoes and mix them well.


Fry the potatoes on medium to slow heat, making sure to keep turning them for uniform cooking.

(Do not mix too often as the potatoes may lose they shape and get mushy and the crisp outer layer will not form. Turn them once they form a crisp layer on one side)

Once they are done, add the curry leaves and fry for further 5 minutes.

Remove from heat and serve with dhal, sambhar or even plain rice and yoghurt.



Posted by on August 7, 2014 in Varuval, Vegetarian Dishes


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Potato and Peas Fry

Potatoes are always a favourite with kids and mine love green peas as well. So when I make this for lunch, it always gets gobbled up by both. Even my younger one, searches for the green peas and has them. Nowadays, I have to add green peas in everything I make, just for her.

Potatoes always taste nice. But when you serve this potato and peas fry with any sambar, rasam or kuzhambu the lunch gets way better. This is a saviour dish in my house ‘cos when I have sudden guests this has come to a rescue many a times.



Potato (Boiled)                                                     –              4 large nos

Green peas (fresh/ frozen)                            –              ¾ cup

Onions                                                                     –              2 large nos

Ginger-garlic paste                                             –              1 tbsp

Sambar powder                                                   –              1 tbsp

Turmeric powder                                               –              ½ tsp

Mustard seeds                                                     –              1 tsp

Curry leaves                                                          –              1 sprig

Salt to taste

IMG_4689 IMG_4697


Heat oil in a pan, add the mustard seeds and let them crackle. Now, add the diced onions and curry leaves and sauté them well, till they turn slightly brown in colour. Add the ginger-garlic paste and sauté   more. The raw smell of the ginger-garlic paste has to go. Then, add the sambar powder, turmeric powder and sauté so that they mix well. Add the boiled potatoes cut into medium-sized cubes and mix well into the masala. Make sure not to mash the potatoes. Leave them to sauté for 2-3 mins, then add the frozen/fresh peas. (fresh peas have to be boiled/ steamed before adding) season with salt and sauté  on a low heat for 15-20 mins. Keep turning the potato-pea fry in-between for uniform color. Since both the potatoes and peas are both cooked, it only for the colour that we are sautéing, so when you think the varuval is ready, remove from heat and transfer to a serving dish. Garnish with coriander and serve with sambar, rasam or even plain yoghurt.



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Posted by on June 18, 2014 in Varuval


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