kalyana Urulaikizhangu kara curry | Potato podi curry | Urulaikizhangu podi curry | urulai roast | potato kara curry | potato kara Kari | Indian style spicy potato roast | potato recipes | potato varuval | potato poriyal | urulai roast | urulaikilangu varuval | Tamil style potato kara Kari | How to make Potato Kara Kari | Potato Kara Curry Recipe | Tamilnadu Brahmin style recipe | no onion no garlic recipe with step-by-step pictures and video recipe. Check out the Potato kara kari recipe for a detailed recipe with tips and tricks. If you like the video pls SUBSCRIBE to my channel. with step-by-step pictures and video recipes.
Tamil Brahmin wedding-style Urulai roast
Freshly ground spice powder gives the best flavor to wedding meals urilai kara curry,
Pressure cook potatoes
Always cook potatoes with salt to avoid overcooking. Add water just as required. Also, adjust the whistles according to your potatoes. You can also cook potatoes in the microwave.
Should I add cold water to cooked potatoes?
It is optional but it helps to avoid overcooking.
WIDE PAN FOR urilaikilangu PODI CURRY
For the perfect curry texture, I recommend a wide pan so that potatoes don't overlap and cook evenly.
CAN I COOK potato roast ON A HIGH FLAME?
No, Slow cooking is key for the perfect tasty potato fry.
PODI CURRY
Be it a variety of rice or with rice accompaniment like kuzhambu, rasam, etc, podi curry tastes best. Make-ahead podi variety comes in handy for quick curry | poriyal variety
HOMEMADE CURRY POWDER
curry powder stays good for weeks and it enhances the flavor of dry south Indian style curry | varuval recipes. If you are going to make a small batch of curry powder you can add little oil for roasting the spice mix but for longer shelf life skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.
WHAT SHOULD BE THE TEXTURE OF THE PODI?
In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder fine or coarse according to your preference.
CAN I ADD ONION FOR potato podi kari?
Yes, you can add onion, garlic, ginger, etc. According to your taste.
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Ingredients
pressure cook
400 grams urulailizhangu | potato
Enough water
Required salt
1/4 teaspoon turmeric powder
Podi
2 tablespoons coriander seeds
3 tablespoon chana dal
1/2 teaspoon fenugreek seeds
6 red chilli
1/2 teaspoon pepper
To temper
1 + 1/2 tablespoon peanut oil
1/2 teaspoon mustard seeds
1 teaspoon chana dal
curry leaves few
1/2 teaspoon asafoetida
Kalyana potato podi kari
Required Salt
1/4 cup + 1 tablespoon podi
how to make kalyana urulailizhangu podi curry with step-by-step pictures
- First, cook potato with enough water, turmeric powder, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and chop
- heat the pan on a medium flame
- add coriander seeds, chana dal, fenugreek seeds, pepper, red chilli; mix well
- roast till they turn aromatic and change color
- Turn off the stove and cool it completely
- Grind into a coarse powder
- Add oil and heat on a medium flame
- When the oil turns hot, add mustard seeds, chana dal, and curry leaves; let them splutter
- Furthermore, add asafoetida and mix well
- Add cooked potatoes; give a quick mix
- Furthermore, add 1/4 cup of ground podi; mix well and make sure podi is well coated
- add required salt and extra podi according to your taste; mix well
- Turn down to low flame; cook for 8-10 minutes until the masala is well coated and the curry turns flavorful
Ingredients
pressure cook
- 400 grams urulailizhangu | potato
- Enough water
- Required salt
- 1/4 teaspoon turmeric powder
Podi
- 2 tablespoons coriander seeds
- 3 tablespoon chana dal
- 1/2 teaspoon fenugreek seeds
- 6 red chilli
- 1/2 teaspoon pepper
To temper
- 1 + 1/2 tablespoon peanut oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon chana dal
- curry leaves few
- 1/2 teaspoon asafoetida
Kalyana potato podi kari
- Required Salt
- 1/4 cup + 1 tablespoon podi
Instructions
- First, cook potato with enough water, turmeric powder, and salt for 2 whistles
- Transfer to a colander and run cold water to prevent further cooking
- drain the water completely and cool
- Peel and chop
- heat the pan on medium flame
- add coriander seeds, chana dal, fenugreek seeds, pepper, red chilli; mix well
- roast till they turn aromatic and change color
- Turn off the stove and cool it completely
- Grind into a coarse powder
- Add oil and heat on a medium flame
- When the oil turns hot, add mustard seeds, chana dal, and curry leaves; let them splutter
- Furthermore, add asafoetida and mix well
- Add cooked potatoes; give a quick mix
- Furthermore, add 1/4 cup of ground podi; mix well and make sure podi is well coated
- add required salt and extra podi according to your taste; mix well
- Turn down to low flame; cook for 8-10 minutes until the masala is well coated and the curry turns flavorful
Video
Notes
- Always cook potatoes with salt to avoid overcooking. Add water just as required. Also, adjust the whistles according to your potatoes. You can also cook potatoes in the microwave
- For the perfect curry texture, I recommend a wide pan so that potatoes don't overlap and cook evenly
- No, Slow cooking is key for the perfect tasty potato fry
- curry powder stays good for weeks and it enhances the flavor of dry south Indian style curry | varuval recipes. If you are going to make a small batch of curry powder you can add little oil for roasting the spice mix but for longer shelf life skip the oil. The extra spice powder can be used for Capsicum rice, Kathirikai sadam, Vazhakkai Poriyal, etc.
- In our home, we generally prefer slightly coarse ground homemade podi as it gives a nice texture to the podi. You can ground the curry powder fine or coarse according to your preference
- you can add onion, garlic, ginger, etc. According to your taste.
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