Potato Varuval
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.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Boil and Prepare Potatoes
- b.Wash potatoes thoroughly. Place them in a pot, cover with water, and add a pinch of salt.
- c.Bring to a boil and cook for 15-20 minutes until they are fork-tender but still firm. Be careful not to overcook them, as they will become mushy.
- d.Drain the hot water and allow the potatoes to cool completely. This step is crucial for achieving crispy varuval.
- e.Once cooled, peel the skin and cut the potatoes into 1-inch cubes.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the urad dal and fry for about 30-45 seconds until it turns a light golden brown.
- e.Carefully add the curry leaves (they will splutter) and hing. Sauté for another 10-15 seconds until fragrant.
- 3
Step 3
- a.Sauté Onions and Spices
- b.Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and optional sambar powder.
- d.Stir continuously for about 45 seconds until the raw aroma of the spices disappears. Ensure they do not burn.
- 4
Step 4
- a.Roast the Potatoes
- b.Add the cubed potatoes and salt to the pan.
- c.Gently toss everything together, ensuring each potato cube is evenly coated with the spice masala.
- d.Increase the heat to medium-low and spread the potatoes in a single layer for even roasting.
- e.Cook for 15-20 minutes, turning them only every 4-5 minutes. This allows a delicious, crispy crust to form. Avoid frequent stirring.
- 5
Step 5
- a.Garnish and Serve
- b.Once the potatoes are golden brown and crispy to your liking, turn off the heat.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot as a perfect side for sambar rice, rasam rice, or curd rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest result, use waxy potatoes like Yukon Gold, which hold their shape well after boiling.
- 2Ensure potatoes are completely cool before cubing them. Warm potatoes tend to break apart when sautéing.
- 3Use a wide cast-iron skillet or a non-stick pan. This prevents overcrowding and helps the potatoes roast instead of steam.
- 4Patience is key. Let the potatoes sit undisturbed in the pan for a few minutes at a time to develop a deep golden-brown crust.
- 5For a final touch of flavor, squeeze a bit of fresh lemon juice over the varuval just before serving.
Adapt it for your goals.
No Onion Version
For a simpler, more traditional taste, you can omit the onion entirely. This allows the flavor of the spices to be more prominent.
Garlic FlavorGarlic Flavor
Add 3-4 cloves of minced garlic along with the onions for a pungent and aromatic twist.
Chettinad StyleChettinad Style
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.
With Fennel SeedsWith Fennel Seeds
Add 1/2 teaspoon of fennel seeds (saunf) to the tempering along with the mustard seeds for a subtle, sweet aroma.
Why this is on our healthy list.
Energy Booster
Potatoes are rich in complex carbohydrates, which provide a sustained release of energy, making this a satisfying and fulfilling side dish.
Supports Heart Health
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.
Aids Digestion
The blend of Indian spices, particularly hing (asafoetida) and coriander, are traditionally known to support digestion, reduce gas, and prevent bloating.
Frequently asked questions
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.