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Urulai Podi Curry with Purple Potatoes
A vibrant twist on the classic Tamil-style potato fry, this urulai podi curry uses purple potatoes for a colorful, nutrient-rich variation. The dish is coated in a freshly ground podi (spice powder) and slow-roasted for a crispy finish. Perfect with rasam, sambar, or curd rice!
Can I use regular potatoes instead of purple potatoes?
Absolutely! While purple potatoes add a vibrant color and extra antioxidants, regular white or red potatoes work just as well and are traditionally used.
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 a 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
Can I make podi in advance?
Definitely. Podi can be made in bulk and stored in an airtight container for weeks. It’s a versatile spice mix that works across many dishes. The extra spice powder can be used for brinjal tawa fry, 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 grind the curry powder fine or coarse according to your preference.
CAN I add an onion FOR potato podi kari?
Yes, you can add onion, ginger, etc. According to your taste.
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Ingredients
Pressure cook
2 medium-sized potatoes
Water
Salt
To Grind:
¼ cup pottukadalai (roasted gram)
A handful of curry leaves
1 tablespoon sambar powder
2 garlic cloves
1 teaspoon garam masala
Salt (adjust to taste)
To fry:
2 tablespoon peanut oil
How to make urulai kizhangu podi curry with step-by-step pictures
- Roughly cut potatoes into big chunks.
- Pressure cook with water and a pinch of salt for 2 whistles
- Let them cool completely, then peel and set aside.
- Grind pottukadalai, curry leaves, sambar powder, garlic, garam masala, and salt into a coarse paste. Add a splash of water if needed to help blend.
- Heat peanut oil in a pan
- Add the cooked potatoes and the ground masala.
- Gently toss to coat the potatoes evenly.
- Sauté on medium heat for 6–7 minutes, turning occasionally, until golden and slightly crisp on all sides.
Ingredients
Pressure cook
- 2 medium-sized potatoes
- Water
- Salt
To Grind:
- ¼ cup pottukadalai roasted gram
- A handful of curry leaves
- 1 tablespoon sambar powder
- 2 garlic cloves
- 1 teaspoon garam masala
- Salt adjust to taste
To fry:
- 2 tablespoon peanut oil
Instructions
- Roughly cut potatoes into big chunks.
- Pressure cook with water and a pinch of salt for 2 whistles
- Let them cool completely, then peel and set aside.
- Grind pottukadalai, curry leaves, sambar powder, garlic, garam masala, and salt into a coarse paste. Add a splash of water if needed to help blend.
- Heat peanut oil in a pan
- Add the cooked potatoes and the ground masala.
- Gently toss to coat the potatoes evenly.
- Sauté on medium heat for 6–7 minutes, turning occasionally, until golden and slightly crisp on all sides.
Video
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