Carrot Potato Fry Recipe – South Indian Vegetable Podi Style

Last Updated on 4 months by Neha Deshmukh

Carrot Potato Fry Recipe – South Indian Vegetable Podi Style

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food in my house – a vibrant and flavourful Carrot Potato Fry, made the South Indian way with a generous dose of vegetable curry podi. It’s simple, quick, and absolutely delicious. I first made this when I was craving something warm and comforting, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average veggie fry. The magic lies in the vegetable curry podi – a spice blend that adds a unique depth of flavour you won’t find anywhere else. It’s a dry curry, meaning it’s cooked with minimal liquid, resulting in beautifully textured vegetables that are slightly crisp yet wonderfully tender. Plus, it comes together in under 40 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Carrot Potato Fry:

• 3 cups carrots, chopped (about 300g)
• 1 cup potato, cubed (about 150g)
• 0.5 cup onion, chopped (about 75g)
• 0.25 tsp turmeric powder (about 1.25g)
• 0.5 tsp chilli powder (about 2.5g)
• 2 tbsp vegetable curry podi (about 30g)
• 2 tbsp oil (about 30ml)
• 1 tsp mustard seeds (about 5g)
• 0.75 tsp urad dal (about 4g)
• 2 red chillies
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Vegetable Curry Podi: This is the star! It’s a South Indian spice blend, typically made with lentils, spices, and dried vegetables. It adds a fantastic umami flavour. You can find it at most Indian grocery stores, or even online. Every family has their own version, so the flavour can vary slightly – that’s part of the fun!
• Potatoes: In South India, we often use varieties like red potatoes or Yukon Gold for fries because they hold their shape well. But honestly, any potato you have on hand will work!
• Oil: Traditionally, sesame oil or groundnut oil are used for South Indian cooking. They add a lovely nutty flavour. But you can use any neutral cooking oil like sunflower or vegetable oil if that’s what you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube the carrots and potatoes. Chop the onions too – get everything prepped and ready to go.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when the flavour really starts to develop!
3. Next, add the urad dal, red chillies, asafoetida (hing), and curry leaves. Sauté until the dal turns golden brown. This step is so important for building the base flavour.
4. Add the chopped onions and sauté until they become translucent.
5. Now, add the cubed potatoes and turmeric powder. Cook covered, stirring occasionally. If things start to stick, sprinkle in a little water.
6. When the potatoes are half-cooked, add the carrots, ½ cup (120ml) of water, and salt. Cover the pan again and cook on medium heat.

7. Once the carrots are half-cooked, sprinkle in the vegetable curry podi and chilli powder. Cook until the vegetables are tender, adding water as needed to prevent sticking.

8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to make this fry perfect? Here are a few tips I’ve learned over the years:

• Texture is Key: The goal is slightly crisp, yet tender vegetables. Don’t overcook them!
• Spice Level: Adjust the chilli powder to your liking. Start with less and add more if you prefer a spicier fry.
• Cover the Pan: Covering the pan creates steam, which helps the vegetables cook through without drying out.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your vegetable curry podi doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp chilli powder.
  • Hot: Add ¾ tsp or 1 tsp chilli powder, or add a finely chopped green chilli along with the red chillies.
• Festival Adaptations: This fry makes a wonderful side dish for Onam Sadhya or Pongal!

Serving Suggestions

This Carrot Potato Fry is amazing with…

• Rice: Steaming hot rice, especially varieties like Sona Masoori or Basmati, is a classic pairing.
• Roti: It also goes beautifully with roti, paratha, or chapati.
• Accompaniments: A side of rasam or a cooling bowl of curd (yogurt) really completes the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. What is Vegetable Curry Podi and where can I find it?

Vegetable curry podi is a South Indian spice blend made with lentils, spices, and dried vegetables. It adds a unique umami flavour to dishes. You can find it at most Indian grocery stores or online.

2. Can I use a different type of dal instead of Urad Dal?

While urad dal is traditional, you can substitute with toor dal or chana dal in a pinch. The flavour will be slightly different, but still tasty.

3. My fry is sticking to the pan, what am I doing wrong?

Make sure you’re using enough oil and that the heat isn’t too high. Adding a splash of water and covering the pan can also help prevent sticking.

4. Can I make this fry ahead of time?

You can prep the vegetables ahead of time. However, it’s best to cook the fry just before serving for the best texture.

5. What is the best way to adjust the spice level in this recipe?

Start with a smaller amount of chilli powder and taste as you go. You can always add more, but you can’t take it away!

6. Can I add other vegetables to this fry?

Absolutely! You can add beans, peas, or even cauliflower for extra flavour and nutrition.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!