My 188th recipe, “Potato Thokku”, an excellent South Indian side. Potato thokku is one of those recipes which is simple, very easy to make and is bold on taste. It is one of the sides which my mom made most frequently. If it is a day of special pooja or weekends, it would not be complete without the delicious okra sambar for lunch along with this potato thokku as side.
It maybe because I ate this dish so many times since my childhood, it is not on my favorites list. I prefer making a simple potato fry instead. However, this potato thokku is RK’s favorite. He especially likes the onion tomato masala in which the potato is cooked. Also, when I was in school, my mom used to pack this potato thokku for lunch. It was my bestie Deepa’s absolute favorite.
Even though she found it hard to pronounce the name Urulaikizhangu in Tamil, she used to call my mom and ask her to prepare this for my lunch box. And then during the break, she would help in emptying my lunch box 🙂 The spiciness of the masala nicely compliments the natural starchy and sweet taste of the potatoes. It goes very well as an side for sambar rice and as a matter of fact, it indeed goes well with any kind of rice dish or even as a side for any Indian flatbread. A versatile Indian side.
Potato Thokku or Urulaikizhangu Thokku is an easy to make and versatile South Indian side which pairs well with any rice dish or even Indian flatbreads.
- Potato - 1 large
- Curry leaves - 1 sprig
- Green chilli - 1 (Slit)
- Onion - 1 Medium - 1 medium (Finely sliced)
- Ginger garlic paste - 1 Tbsp
- Tomato - 2 small (Chopped)
- Salt - 1/2 tsp (Adjust per taste)
- Turmeric - 1/4 - 1/4 tsp
- Sambar powder - 1 1/2 tsp
- Coriander leaves - For garnishing
- Oil - 2 Tbsp
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/2 tsp
- First cook the potato until 90% done in your preferred method (pressure cook, microwave, etc). Peel the skin and cut into cubes and keep aside. But make sure not to overcook.
- Now heat a pan with oil, add the items listed under "To temper" in the given order. Once the urad dal turns golden brown, add the curry leaves, green chilli, onion, ginger garlic paste and saute until the onion turns translucent.
- Now add the tomatoes, salt and saute until the tomatoes turns fully mushy.
- Add the turmeric, sambar powder and mix well until combined. Add a cup of water, give a quick stir and cook in low-medium flame.
- Once the mixture nicely boils and the oil starts to get separated over the top. Now add the potatoes, stir well and wait till the mixture get thickened up. By now all the raw smell of the powders will be gone and the masala will be absorbed by potatoes. Stir for a few more minutes until the masala is nicely roasted.
- Turn off the flame and garnish with coriander leaves.
- Serve hot as a side for sambar rice or any rice variety.
- Do not over cook the potato. When we cook them again in the masala, we want some of the potato cubes to stay in shape.
- You can even add green peas if you have handy. If adding, add it after the tomatoes turn mushy.
- Instead of ginger garlic paste, you can even add freshly crushed ginger and garlic.
- Do adjust the spiciness (Sambar powder) according to your taste.
- After the potato masala gets thickened, it will start sticking to the pan. In such case add a little extra oil and stir.