Potato Sodhi is a comforting and aromatic curry, a South Indian dish from Tamil Nadu and Sri Lanka. It's a coconut milk–based curry where potatoes are simmered with green chillies, onions, and sometimes other vegetables like carrots or peas. The dish is lightly spiced, often finished with a squeeze of lime juice for brightness.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Medium
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Ingredients
potato 500 g
onion 1 (sliced)
mixed chillies 1 (sliced)
garlic cloves 5 (crushed)
lime 1 (wedges)
cardamom pods 4
basmati rice 240 g
ground turmeric 1 tsp
mustard seeds 1 tsp
coconut milk 1
cinnamon stick 1
dried curry leaves 4
chilli flakes to serve
Method
Boil the potatoes & prep the ingredients
Peel and boil the potatoes until soft in salted water for 20 minutes. Cool the potatoes and cut into small chunks.
While the potatoes are cooking, peel and slice the onion. Slice the fresh chillies. Peel and crush the garlic. Cut the lime into wedges.
Crush the cardamom pods and keep the seeds.
Cook the rice
Cook the rice according to the packet instructions.
Cook the curry
Heat a dash of oil in a large frying pan over a medium heat. Add the curry leaves, cardamom, cinnamon stick and 1/2 of the mustard seeds. If you have fresh curry leaves, you can use them in this step and double the quantity.
Add the sliced onions and fresh chillies to the pan and cook until the onions are golden, around 10-12 minutes.
Add the garlic and cook for 2 minutes. Add the turmeric and season to taste with salt.
Pour in the coconut milk and the chopped potatoes, stir to combine. Bring to a simmer and leave for 10 minutes until the sauce thickens.
Temper the spices
Heat a dash of oil in a small frying pan over a medium heat. Add the remaining mustard seeds and fry for a minute. If you have fenugreek seeds, you can add a pinch too. Pour this into the curry.
Plate up
Plate up the curry with the rice, a squeeze of lime and some chilli flakes.
