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urulaikizhangu kara curry

potato podi curry
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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

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

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Notes

  1. 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
  2. For the perfect curry texture, I recommend a wide pan so that potatoes don't overlap and cook evenly
  3. No, Slow cooking is key for the perfect tasty potato fry
  4. 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.
  5. 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
  6. you can add onion, garlic, ginger, etc. According to your taste.
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