The Potato or Kara Curry as it is known is a legend is Tamil circles. It is a great accompaniment for curd rice or sambar rice or practically anything. The masala for this is a typical Tamil one.
Take equal quantities of Dhania seeds, chana daal and red chilli. Dry roast. Grind and store.
For Kara curry, just boil potatoes or saute them till soft and add this masala plus salt in the end. Thats it.
For a colacasia (Chembu) version of the same - boil the colacasia, drain, peel and mix the masala as you heat it. As simple as it gets...
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