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UrulaiKizhangu Puli Thokku | Potato Tamrind Curry

Potato cooked in tangy tamarind base. Do you like urulaikizhangu, looking for some new way to prepare curry? Try this thokku. It taste great as side or you can just mix it with rice and have it.
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Course: Poriyal
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Vidya Srinivasan


  • Potato - 6 medium size
  • Tamarind - small lemon size
  • Sambar Powder - 1 teaspoon + 1/4 tsp Adjust according to your spice level
  • Turmeric powder - 1/8 tsp
  • Coriander powder - 1/2 tsp
  • Cumin Powder - 1/4 tsp
  • Salt - as needed

To temper:

  • Mustard Seeds - 1/4 tsp
  • Channa Dal - 1/2 tsp
  • Oil - 2 tbsp


  • Pressure cook potatoes until tender (for 2 whistles). Let the steam release naturally, peel off the skin and cut into bite-sized pieces and keep aside
  • Soak Tamrind in hot warm water (Around 1/2 cup approximately) for 10 -15 minutes and extract the juice
  • Heat oil in a pan, add the items under 'to temper' and let it crackle. Add the Tamrind extract and cook till it starts bubbling up. Add coriander Powder, Cumin Powder, sambar Powder and salt; mix well and cook till it becomes a thick paste like consistency( takes around 2-3 minutes)
  • Add the cooked potatoes and mix gently. Cook in low flame till tamrind paste becomes a thokku like consistency, stirring in regular intervals to prevent tamrind from sticking to the pan. Add extra oil if required
  • Potato Thokku is ready. Tastes great with any rice accompaniment
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1. Ginger and garlic paste can be added for extra flavor
2. Non-stick skillet can be used to reduce oil
3. Red chilli powder can be instead of sambhar powder
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