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

Potato Thokku
Ingredients
- 1 large Potato
- 1 sprig Curry leaves
- 1 Green chilli (Slit)
- 1 medium Onion - 1 Medium (Finely sliced)
- 1 Tbsp Ginger garlic paste
- 2 small Tomato (Chopped)
- 1/2 tsp Salt (Adjust per taste)
- 1/4 tsp Turmeric - 1/4
- 1 1/2 tsp Sambar powder
- Coriander leaves - For garnishing
To Temper
- 2 Tbsp Oil
- 1/4 tsp Mustard
- 1/2 tsp Broken urad dal
- 1/2 tsp Jeera
Instructions
- 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.
Notes | FAQ


Deepa
Wednesday 12th of February 2020
Super yummy. Everyone at home loved the recipe.
AnAgha
Wednesday 14th of November 2018
Thanks for the recipe! Has become a family favourite.
revifood
Saturday 24th of November 2018
Thankf or trying AnAgha :-)
Everlucisd
Friday 8th of June 2018
Just made some, came out exactly as I remembered eating it as a child and when they would serve it at kalyanams. Just too good. Thank you
revifood
Saturday 9th of June 2018
Thanks Everlucisd, makes my day to hear such nostalgic comments :-)
Parimala
Sunday 8th of October 2017
Enjoyed the recipe
revifood
Monday 9th of October 2017
Thanks Parimala :-)
deepa
Wednesday 8th of July 2015
I.m.missin it......wanna eat it nw
weegiemidget
Sunday 3rd of January 2016
Looks good x Going to try and make it x