Urulaikizhangu Curry | Potato Poriyal

Urulaikizhangu Curry is a tasty easy dry South Indian style side dish. Poriyal tastes good with variety rice and many rice accompaniment.

Potato- yum is the word.Urulaikizhangu Curry as a side makes anything delicious. This easy recipe goes well with rice, roti. Adding little chickpea flour (Gram flour) gives new flavor and taste to the Urulaikizhangu  Curry.

Checkout out other tasty photo varieties in TMF,

 Potato Tikka

Potato Wedges

Potato Chips

Potato Podi curry

Potato Fry | Urulaikilangu Curry

Potato fry as a side makes anything delicious. This easy recipe goes well with rice, roti. Without much oil, adding little chickpea flour (Gram flour) gives new flavor to the potato.

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Course: Curry

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Vidya Srinivasan

Ingredients

• Potato - 5
• Sambar powder - 1/2 tsp
• Turmeric powder - a generous pinch
• Onion - 1 thinely sliced (or finely chopped)
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Chickpea flour - 1 tsp
• Salt - as needed
• To temper:
• Mustard Seeds - 1/4 tsp
• Split Urad Dal - 1/2 tsp
• Channa Dal - 1/2 tsp
• Oil - 1 tbsp

Instructions

• Pressure cook potatoes until tender (for about 2 whistles). After pressure releases naturally Drain the liquid and wash it with cold water. Peel off the skin and cut into bite-sized pieces and keep aside
• Heat oil in a pan, add the items under 'to temper' and let it crackle. Add onion and saute till onions are translucent
• Add turmeric powder, sambar powder, coriander powder, cumin powder and salt ; sauté till the raw smell goes off
• Add the cooked potatoes and saute frill everything is binded
• Cook in medium flame for 3-4 minutes; stirring once in while
• Add chickpea flour and cook potatoes in low flame till it turn golden brown. Turn the potatoes over to cook evenly on all sides

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Notes

1.  Ginger and garlic paste can be added for extra flavour
2. You can use chilli powder instead of sambhar powder
3. rice flour can be used instead of besan flour 

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Ingredients:

Potato - 5, small 

Sambar powder - 1/2 tsp

Turmeric powder - a generous pinch

Onion - 1, thinely sliced (or finely chopped)

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Chickpea flour - 1 tsp

Salt - as needed

To temper:

Mustard Seeds - 1/4 tsp

Split Urad Dal - 1/2 tsp

Channa Dal - 1/2 tsp

CoConut oil - 1 tbsp

Method:

• Pressure cook potatoes until tender (for about 2 whistles). After pressure releases naturally Drain the liquid and wash it with cold water. Peel off the skin and cut into bite-sized pieces and keep aside
• Heat oil in a pan, add the items under 'to temper' and let it crackle. Add onion and saute till onions are translucent
• Add turmeric powder, sambar powder, coriander powder, cumin powder and salt ; sauté till the raw smell goes off
• Add the cooked  potatoes and saute frill everything is binded
•  Cook in medium flame for 3-4 minutes; stirring once in while
• Add chickpea flour and cook potatoes in low flame till it turn golden brown. Turn the potatoes over to cook evenly on all sides