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
|Potato||5 to 6 small (boiled and peeled)|
|Mustard seeds||¼ tsp|
|Urad dal||½ tsp|
|Cumin seeds||¼ tsp|
|Fennel seeds||¼ tsp|
|Curry leaves||1 sprig|
|Onion||2 medium (sliced)|
|Dry red chilli||2|
|Turmeric powder||¼ tsp|
|Sambar powder or red chilli powder||2 tsp (adjust as per the spice level)|
|Asafoetida/Hing powder||¼ pinch|
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.
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.
3. Once it is cooked completely add in chopped coriander leaves and asafoetida. Mix well and switch off the flame.
Enjoy it with hot rasam rice or any rice of your choice 🙂
* 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.