Urulaikizhangu kara curry | Potato podi curry

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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 | Urulaikizhangu podi curry is a tasty side with potatoes. Crispy potatoes go well with many varieties of rice.

As I had mentioned earlier, potatoes are one of my favorite vegetables. The beauty of potatoes is that they can be cooked in so many ways, and each method brings out a superb dish! I have already posted Potato Tikka, Potato Wedges, Potato Chips, Potato Fry, but this version of urulaikizhangu podi curry is a no-onion no-garlic Tamil brahmin style preparation. It is one of the quickest ways to prepare Potatoes. My mother-in-law prepares a different version of this by adding okra as well.

Potato podi curry

Urulaikizhangu kara curry, also known as Potato podi curry or Tamil‑style urulai roast, is one of the simplest and most flavorful South Indian potato dishes you can make. This no‑onion, no‑garlic Tamil Brahmin–style potato kara kari is slow‑roasted to perfection with aromatic spices, besan flour, and curry leaves. The result is a crispy, moru‑moru potato roast that pairs beautifully with sambar rice, rasam rice, curd rice, lemon rice, or even chapati.

Do I need to pressure cook the potatoes?

No. Chop the potatoes small and slow-roast them. This gives the best texture and flavor.

Can I skip besan flour?

Besan adds a unique flavor and helps the potatoes turn crisp. You can replace it with rice flour, but the taste will differ.

Can I add onion or garlic?

Yes. Though this version is Brahmin‑style without onion/garlic, you can sauté onions and garlic before adding potatoes.

Can I add tempering?

Traditionally, tempering is added. My kids prefer it without, so I skip it. You can add mustard seeds, urad dal, and curry leaves if you like.

How long does it take for the potatoes to cook?

On a cast‑iron pan, slow roast on low‑medium flame for 15–20 minutes. Timing varies based on potato variety and how crispy you want them.

Can I pressure cook the potatoes first?

You can, but the taste and texture won’t match slow‑roasted potatoes.

When should I add besan flour?

Add it only after the potatoes are ¾ cooked—around the 5‑minute mark. Adding it too early may cause sticking.

Why do potatoes turn brown after cutting?

Potatoes oxidize quickly. If cutting ahead, soak them in water and drain well before cooking.

Can I skip Besan flour?

Besan flour gives a special taste and texture to the curry. Skipping besan flour might alter the taste. You can also use the flour instead of besan flour. Rice flour, Kalpana potato kara Kari gives the crispness to, but I like the flavor with besan flour.

Can I add onion/ garlic to the urulaikizhangu podi curry?

I have made it Tamil brahmin Malayan potato kara curry style, but you can saute onions and garlic and prepare the potato varuval.

Can I add tempering?

Yes, traditionally, potato podi curry is prepared with tempting, but my kids prefer it without tempering, hence I skipped it.

How long will it take for the potatoes to cook?

For cast iron cooking, always slow roast in low- medium flame. Depending on the potatoes and also the crispness you prefer, the roasting time slightly varies.

Can I pressure cook potatoes and prepare Kari?

Yes, but taste nightly. Slow-roasted potatoes taste the best.

Can I add besan flour initially?

No, always add vegan flour after 5 minutes, as potatoes would have been 3/4 cooked by that time

Here is the recipe for TamBram-style Urulaikizhangu podi curry:

Poriyal recipes in TMF

Potato recipes in TMF

Urulaikizhangu podi curry

Slow roasted potato kara kari

4 from 2 votes

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Course: Curry

Cuisine: Indian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Potato – 2 around 200 grams
• Kashmiri chilli powder - 1/2 tsp
• Turmeric powder – 1/4 tsp
• besan flour – 1 tbsp
• Salt – as needed
• Curry leaves - few
• Oil – 2 tbsp
• Asofeotida generous portion

Instructions

• Add oil to a pan. When oil is hot, add chilli powder, turmeric powder, and salt, give a quick mix
• Furthermore, add potatoes and  cook on low-medium flame for 5 minutes, mix well in-between
• Add besan flour, asafoetida, and curry leaves, mix well and cook for 10-15 minutes until the potatoes turn to desired texture

Video

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Notes

1. Adjust the spice according to your taste
2. Chop the potatoes into small sizes preferable into cubes
3. I prefer peeling the skin but that's optional
4. Potatoes might turn brown if not used immediately so If you cut potatoes in prior soak them in water till you use and make sure you drain the water before making poriyal
5. Adjust the spice according to your taste
6. You can add the tempering
7. Asafoetida helps for digestion don't skip it

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Potato Curry

Preparation Time: 5 mins | Cooking Time: 10 mins | Serves : 3

Recipe Category: Side Dish

Ingredients:

Potato – 2, around 200 grams

Kashmiri chilli powder – 1/2 tsp

Turmeric powder – 1/4 tsp

besan flour – 1 tbsp

Salt – as needed

Curry leaves – a few

Oil – 2 tbsp

Asafoetida generous portion 

how to urulaikizhangu kara curry:

•  Add oil to a pan. When the oil is hot, add chilli powder, turmeric powder, and salt, and give a quick mix

• Furthermore, add potatoes and  cook on low-medium flame for 5 minutes, mix well in between

• Add besan flour, asafoetida, and curry leaves, mix well, and cook for 10-15 minutes until the potatoes turn to the desired texture