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    Urulaikizhangu Curry | Potato Poriyal

    May 20, 2014 By Vidya Srinivasan 15 Comments

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    Jump to Recipe Print Recipe



    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.
    5 from 1 vote
    Print Pin Comment
    Course: Curry
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes 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 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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

    Potato poriyalMethod:

    • 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

    IMG_9145

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    Reader Interactions

    Comments

    1. apuginthekitchen

      May 21, 2014 at 6:31 am

      Love fried potatoes and really love how these are prepared.

      Reply
      • Traditionally Modern Food

        May 21, 2014 at 7:09 am

        Thanks Suzanne:)

        Reply
    2. petra08

      May 21, 2014 at 9:44 am

      I love potatoes and these look delicious! And there are spices I have never heard about! Brilliant 🙂

      Reply
      • Traditionally Modern Food

        May 21, 2014 at 10:10 am

        Thanks Petra:)

        Reply
    3. Patty Nguyen

      May 23, 2014 at 8:14 pm

      These potatoes look so flavorful! Yum!

      Reply
      • Traditionally Modern Food

        May 23, 2014 at 8:27 pm

        Thanks Patty:)

        Reply
    5 from 1 vote (1 rating without comment)

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