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Crispy, spicy, and utterly addictive, this South Indian potato roast is the perfect side dish. Tender boiled potatoes are pan-fried with a fragrant blend of spices until golden brown. It's a simple comfort food that pairs beautifully with sambar, rasam, or curd rice.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Onions and Spices
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Crispy, spicy, and utterly addictive, this South Indian potato roast is the perfect side dish. Tender boiled potatoes are pan-fried with a fragrant blend of spices until golden brown. It's a simple comfort food that pairs beautifully with sambar, rasam, or curd rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 220.61 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Roast the Potatoes
Garnish and Serve
For a simpler, more traditional taste, you can omit the onion entirely. This allows the flavor of the spices to be more prominent.
Add 3-4 cloves of minced garlic along with the onions for a pungent and aromatic twist.
Incorporate 1 tsp of freshly ground black pepper and 1/2 tsp of fennel seed powder with the other spices for a peppery and fragrant Chettinad-style varuval.
Add 1/2 teaspoon of fennel seeds (saunf) to the tempering along with the mustard seeds for a subtle, sweet aroma.
Potatoes are rich in complex carbohydrates, which provide a sustained release of energy, making this a satisfying and fulfilling side dish.
As a good source of potassium, potatoes play a role in regulating blood pressure and maintaining proper fluid balance, which is beneficial for cardiovascular health.
The blend of Indian spices, particularly hing (asafoetida) and coriander, are traditionally known to support digestion, reduce gas, and prevent bloating.
One serving of Potato Varuval (approximately 165g) contains around 220-250 calories. The majority of calories come from the potatoes (carbohydrates) and the oil used for roasting.
Potato Varuval can be a part of a balanced diet. Potatoes offer energy-rich carbohydrates and potassium. However, it is a shallow-fried dish, which increases its fat and calorie content. For a healthier version, you can reduce the amount of oil or try air-frying the spiced potatoes.
The secret to extra crispy varuval lies in a few key steps: do not over-boil the potatoes, let them cool completely before cubing, use a wide pan to avoid steaming, and most importantly, resist stirring too often. Letting the potatoes roast undisturbed creates the best crust.
Absolutely! Baby potatoes are an excellent choice. Boil them whole until tender, then slice them in half and follow the rest of the recipe. You can leave the skin on for added texture and nutrients.
It is a classic South Indian side dish that pairs wonderfully with Sambar Rice, Rasam Rice, and especially Curd Rice, where its spicy and crispy texture provides a perfect contrast.
Store any leftover Potato Varuval in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or an air fryer to regain some of its crispiness.