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India Madras Infused Olive Oil Blend 250ml bottle
Garden Infuzions

South Indian Potato Poriyal Tossed in India Madras Infused Olive Oil Blend

Tender potatoes, toasted mustard seeds, fragrant curry leaves, and a warm hit of India Madras Infused Olive Oil Blend come together in a simple South Indian side that feels bright, cozy, and deeply flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: Asian, Indian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 2 tablespoons India Madras Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 green chile finely sliced
  • 8 to 10 fresh curry leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice

Equipment

  • 1 Large skillet For cooking and tossing the poriyal
  • 1 medium pot For par-cooking the potatoes
  • 1 Colander For draining the potatoes
  • 1 Wooden spoon or spatula For stirring and tossing
  • 1 Chef’s knife For chopping the vegetables
  • 1 Cutting board For prep work

Method
 

Instructions
  1. Bring a medium pot of salted water to a boil and cook the potato cubes for 6 to 8 minutes, just until the edges turn tender but the centers still hold their shape. Drain well and let them steam dry for a minute.
  2. Heat the India Madras Infused Olive Oil Blend and olive oil in a large skillet over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to pop and smell toasty.
  3. Add the onion, garlic, ginger, green chile, and curry leaves. Cook for 2 to 3 minutes, stirring often, until the onion softens and the kitchen smells aromatic.
  4. Sprinkle in the turmeric, salt, and black pepper, then add the potatoes. Toss gently so the spice mixture coats every piece.
  5. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are lightly golden in spots and the edges pick up a little crispness.
  6. Stir in the shredded coconut and lemon juice. Taste and adjust the seasoning if needed.
  7. Finish with chopped cilantro and serve warm.

Notes

Par-cooking the potatoes keeps the centers tender while the skillet builds flavor and a little crispness on the edges. Fresh curry leaves bring a classic South Indian aroma, and the coconut finishes the dish with a soft, toasty texture.

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