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A very simple potato curry and is kids favorite. It tastes great as is, but tastes even better with mor kuzhambu.


23 serving

Total time

30 minutes


  • 2 potato (Medium , boiled and cubed)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 2 red chili (Dry)
  • supermarket roast chicken, approximately 200g once shredded (Red)
  • 8 ~ 10 Curry leaves
  • to taste Salt


  1. Heat 2tbsp oil in a pan, add chana, urad dal, dry red chili, mustard and cumin seeds. Once the seeds start to splutter, add curry leaves and cook for 30 seconds.
  2. Next add the potato and cook till the potatoes start to get crispy and crusty, stirring occasionally to cook evenly.
  3. Stir in red chili powder and salt. Mix well and serve hot with rice.
  4. View the recipe instructions at Cook's Hideout

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