Potato Varuval
South Indian • Vegan
How to Make Potato Varuval (Traditional & Healthy Version)
Potato Varuval is a beloved South Indian snack that beautifully showcases the flavors of Tamil Nadu. Traditionally prepared as a dry stir-fry, this dish uses 'urulai kizhangu' (potato), which is sautéed with a blend of aromatic spices, curry leaves, and mustard seeds. The result is a golden, crispy, and spicy treat that’s perfect for any occasion. Potato Varuval is especially popular during festive gatherings, such as Pongal, and is often served as a side dish during elaborate thali meals. Its vibrant color and irresistible aroma make it a favorite among both adults and children. The unique taste of Potato Varuval comes from the careful tempering of spices in hot oil, which infuses the potatoes with flavor while keeping them light and satisfying. Many South Indian households enjoy this dish as an accompaniment to sambar rice or rasam, but it’s equally delightful as a standalone snack with chai. Opting for minimal oil and fresh ingredients, this health-conscious recipe provides all the authentic taste with fewer calories, making it a guilt-free indulgence. With easy-to-source ingredients and simple cooking techniques, Potato Varuval is an ideal choice for those looking to experience true South Indian cuisine at home.
Ingredients(for 1 bowl (about 150g cooked Potato Varuval))
- 2 medium Potatoes (urulai kizhangu) (peeled and cubed)
- 1/2 tsp Mustard seeds (rai) (whole)
- 8-10 Curry leaves (kadipatta) (fresh)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (adjust to taste)
- a pinch Asafoetida (hing)
- to taste Salt
- 1 tbsp Oil (preferably cold-pressed sesame or sunflower)
- 1 tbsp Fresh coriander leaves (finely chopped) - optional
- 1/4 tsp Black pepper powder (optional, for extra heat) - optional
Instructions
- 1
Wash, peel, and cube the potatoes (urulai kizhangu). Rinse well to remove excess starch.
5 minutes
Soaking potatoes in water for 5 minutes keeps them crisp.
- 2
Heat oil in a heavy-bottomed kadhai or nonstick tawa. Add mustard seeds (rai) and let them splutter.
2 minutes
Ensure oil is hot before adding mustard seeds for proper tempering.
- 3
Add curry leaves (kadipatta) and asafoetida (hing). Sauté until fragrant.
1 minute
Fresh curry leaves enhance aroma and flavor.
- 4
Add the cubed potatoes, turmeric powder (haldi), and salt. Mix well and cook on medium flame.
3 minutes
Stir gently to keep potato cubes intact.
Why This Dish is Healthy
This healthy version of Potato Varuval is ideal for weight-conscious individuals due to its low oil content and reliance on nutritious spices and herbs. Unlike deep-fried snacks, this dry stir-fry offers satisfying flavor without excessive calories. The combination of potatoes with antioxidant-rich spices and curry leaves makes it suitable for heart health, digestion, and immunity. It’s a wholesome vegetarian snack that fits perfectly into a balanced Indian diet.
Potato Varuval is naturally gluten-free and provides a good source of complex carbohydrates, dietary fiber, and potassium from potatoes. The use of turmeric and black pepper adds anti-inflammatory and antioxidant benefits, while curry leaves are rich in vitamins A, B, C, and E. Cooking with minimal oil keeps the fat content low, making this snack light and easy on the digestive system. By avoiding deep-frying and using fresh herbs and spices, this recipe supports overall wellness and healthy eating habits.
Pro Tips
- 💡Tip 1: Use a heavy-bottomed kadhai for even cooking and crisp texture.
- 💡Tip 2: Always add chilli powder towards the end to prevent it from burning.
- 💡Tip 3: For extra crunch, toss in a few chopped shallots or onions while sautéing.
Storage & Serving
Store leftover Potato Varuval in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving to restore crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
