Boil the potato. Ensure it is firm yet cooked.

I usually wash it well and put in a vessel and pressure cook this without any adding any water inside the vessel.

Pressure cook for 3-4 whistles.

This ensures firm cooking of the potato.

Once done, take out and peel the skin of the potato.

Cut into cubes.

Cut the onions into thin slices.

In a pan heat oil and add the mustard seeds, urad dal, curry leave and coriander leaves.

Once the mustard splutters and the dal turn golden brown, add the sliced onions.

Cook till the onions turns translucent.

Now add the cubed potatoes.

Add sambar powder, salt and turmeric powder.

Mix well and let this cook in medium flame for 10 minutes.

Stir in between.

Once it is roasted on all sides and the raw smell of the sambar podi goes off.

This will get done in 10 minutes.

Switch off the stove.

Potato curry is ready to serve.

Serve with plain rice, variety rice or with roti too.