Home > Poriyal/Dry Vegetable Curries > Urulai Kizhangu Poriyal/Potato Dry Curry

Urulai Kizhangu Poriyal/Potato Dry Curry

Potato is certainly a versatile vegetable.  In gravies and stews,  sandwiches and pies, dosais and parattas,  fried and baked, sometimes even in combination with meat – it fits in anywhere and everywhere like the all-in-one daughter-in-law of mother-in-law’s choice! The all time favourite urulai poriyal of Tamilnadu is usually one of the dry vegetables served on the vaazhai ilai. (for ilai sappadu or banana leaf feast meal see – http://dosaikal.com/2011/10/14/thamizhar-virundhu-feast-of-the-tamils/).

Initially, whenever I made urulai poriyal, the glowy, brownish colour that is usually relished in feast meals or restaurant thalis used to be missing. I felt too much oil must be needed to bring the same texture and colour and not ready to use excess oil, accepted defeat. Then, one day, amma told the secret behind it and now I can make urulai poriyal – with the same colour and glow.. hurrah!

Urulai Kizhangu Poriyal/ Potato Dry Curry 

 

 

Ingredients (serves 3)

  • urulai kizhangu/potato – 250 gms
  • onions – medium 2 no.s
  • garlic – 3 cloves (optional)
  • turmeric powder – 1/2 tsp
  • red chilli powder – 1 tsp
  • pepper powder – 1/2 tsp
  • coriander powder – 1 tsp
  • salt – as needed 
  • oil – 2 tbsp
  • kadugu/mustard seeds – 1 tsp
  • ulundahm paruppu/urad dal – 1 tsp
  • curry leaves – a few
  • perungayam/asafoetida – a pinch

Method of Preparation

  1. Cook potatoes in a pressure cooker or microwave till just done
  2. Peel and cut into small pieces and keep aside
  3. Peel, wash and finely chop garlic and onions
  4. Heat oil in an iruppu chatti/kadai, add mustard seeds and let it splutter
  5. Add urad dal and when it turns golden brown add curry leaves
  6. Add chopped garlic and onions and fry
  7. Now, add all dry powders – turmeric, red chilli and coriander and fry a bit – This step gives the brownish colour the dry curry
  8. Do not over fry – this might take away the true spicy flavour of the powders
  9. Add the cooked and cut potatoes and mix well
  10. Add salt as per taste
  11. Cook in medium for 5 minutes; Keep stirring with care to bring the potatoes in the bottom of the kadai to top – this helps in even colouring and blending of spice powders
  12. When poriyal reaches golden brown colour, sprinkle asafoetida and mix well
  13. Serve hot garnished with coriander leaves
  14. Tastes best with Rice and any Kuzhambu (http://dosaikal.com/category/kuzhambugal-gravy-dishes/)

 

 

Note:

  1. Red chilli powder can be altered as preferred
  2. Garlic is believed to reduce the gastric problems potatoes tend to give –  and also gives a nice flavour to any curry.. but can be avoided if not preferred.
  3. Onions are also optional too.
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