Potato Sukka

I guess, the recipe got the name sukka because it goes best with sukka chapathi. Sukka chapathi is nothing but chapathi (Indian flat bread) made with regular dough and cooked on a medium heat for two minutes on a skillet and later placed directly on the fire to get the puffiness. Today I made two different Potato sukka – plain and other one with Yogurt but both tastes delicious.


Russet potato – 3 Boiled and cubed into big pieces
Red onion – 2 finely chopped
Tomato – 2 Finely chopped
Red chilly powder – 1tsp
Oil – 1 tbsp
Cumin seed – 1tsp
Curry leaves – 10
Yogurt – 1 cup
Coriander/Cilantro leaves to garnish
Salt to taste

To grind:

Dried red chilly – 6 – 8 according to the spice level
Garlic – 4 – 5 clove
Cumin powder – 1 tsp
Coriander powder – 1 tbsp

Grind into a paste with little water


Heat oil in a heavy bottomed deep pan. Add cumin seed and curry leaves after it splutters add the chopped onion and cook until it gets a golden brown color. Now the whole kitchen smells of onion and its time to add the finely chopped tomato and cook for 3 – 4 minutes.

Add the grind paste, salt, chilly powder and cook until the water evaporates.

Add the boiled and cubed potatoes. Mix well and add the cilantro leaves and turn off the flame.

This goes best with chappathi and rice

We can add one cup of yogurt at the end. Cook for a minute and garnish with cilantro leaves.



Tags: ,

Categories: Curries

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