Urulai kizhangu Kari (Potato dry curry)

Potato dry curry 1a

Urulaikizhangu Kari is a dry curry, a great combo with sambar rice or rasam rice or simple plain curd rice too. Though I`m not a big fan of potato, I like few recipes of potato. This is one such.

I was trying to recreate a potato curry which I had in our temple festival years back and I nearly achieved it. It doesn’t require much process except the boiling part. We had it with Sambar rice. You can directly mix it with rice and eat, as I do with most of the dry curry/poriyal. And here is the recipe.

Urulaikizhangu Kari (Potato dry curry)

  • Recipe Cuisine: South Indian
  • Recipe Category: Side dish
  • Preparation Time: 5 mins
  • Cooking time: 15 mins
  • Serves: 4

INGREDIENTS

                ITEM                 QUANTITY
Potato 5 to 6 small (boiled and peeled)
Oil 1 tbsp
Mustard seeds ¼ tsp
Urad dal ½ tsp
Cumin seeds ¼ tsp
Fennel seeds ¼ tsp
Curry leaves 1 sprig
Onion 2 medium (sliced)
Garlic 5 (crushed)
Dry red chilli 2
Turmeric powder ¼ tsp
Sambar powder or red chilli powder 2 tsp (adjust as per the spice level)
Salt As needed
Water 2 tbsp
Coriander leaves Few
Asafoetida/Hing powder ¼ pinch

METHOD

1. Boil the potatoes, peel them and keep it aside. Heat a pan and season it with mustard seeds, urad dal, cumin seeds, fennel seeds and curry leaves. Add in sliced onion, crushed garlic and dry red chilli. Sauté it nicely for 5 mins.

Potato dry curry a

2. Break the boiled potatoes into small pieces with hand and add it to the onion masala followed by turmeric powder, sambar powder and salt. Mix well. Add in little water and cook covered till the raw smell goes and the potato blends well with the spices.

Potato dry curry b

3. Once it is cooked completely add in chopped coriander leaves and asafoetida. Mix well and switch off the flame.

Potato dry curry c

Enjoy it with hot rasam rice or any rice of your choice 🙂

Potato dry curry 2a

Notes

* Crushed garlic and fennel seeds gives nice flavour to this curry and also helps in digestion.

*Adding asafoetida is to retain the flavour, if you don’t like it you can add it while tempering.

One Comment Add yours

  1. I can never say no to this veg! Love it

    Liked by 1 person

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