URULAI KIZHANGU VARUVAL - DRY POTATO CURRY
When we saw the Web Series 'Queen' based on the life of late Tamil Nadu Chief Minister J. Jayalalitha, what caught along with the series was one recipe which came along a few times in the series. A Potato Curry which instantly caught my daughter's attention and there she wanted a similar-looking Potato Curry, I can say similar-looking & not tasting. If I had to make a justified version of the same Potato Curry which came in the series, or at least the one Ms. Jayalalitha liked. I should have surely dined along with her, sharing the food send from another legendary Politician and Actor, Dr. M.G.R's house. Or at the least, I should have been lucky enough to get the recipe from the cook.
No choice... As I was not lucky enough for such instances. As usual, I tried along with my instincts to justify with a similar-looking Potato Curry and ah, mainly my only concern was to appease my daughter's taste buds. So there came along and still coming along some new versions of Dry Potato Curries in my kitchen. Even my son went along to try his own version of the same. Whatever it is, a dish with Potatoes & my daughter goes head over heels for it. She is always like,"I have never met a Potato, I didn't like..."
So here comes a simple Potato Recipe in a typical South Indian Style - "Urulai Kizhangu Varuval". Potatoes cooked, tempered and sautéed along with simple spices. Quick and easy to make and suits well to be served along with both Roti & Rice or simply serve it as a side dish to go along with Rice, Sambar/Rasam/Curd.
For more Recipes with POTATOES, Click here...
Cuisine - South Indian
Course - Side Dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 5- 10 MinutesCuisine - South Indian
Course - Side Dish
Spice Level - Spicy
Difficulty - Medium
Serves - 3-4
Author - SM
Cooking Time - 10 - 15 Minutes
HOW TO MAKE URULAI KIZHANGU VARUVAL - DRY POTATO CURRY
INGREDIENTS :
To Cook Potatoes:
Potato - 4 Nos.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
For Urulai Kizhangu Varuval:
Oil - 3 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Curry Leaves - a Sprig
Onion - 1 No.
Garlic - 3–4 Cloves
Red Chilli Powder - 2 Teaspoons
*Fennel Powder - 1 Teaspoon
Curry Masala Powder- 1 Teaspoon
Salt - To Taste
METHOD:
To Cook the Potatoes:
- Wash, clean & peel the Potatoes. Cut them into medium-sized cubes.
- Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
- Cook until Potatoes turn soft & cooked.
- If there is any excess water, drain the Potatoes and keep it aside.
For Urulai Kizhangu Varuval:
- Heat oil in a Pan, splutter Mustard seeds.
- Immediately add Curry Leaves and give a quick stir.
- Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
- Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
- Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
- Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
- Stir the ingredients occasionally.
- Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
- Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
- This Urulai Kizhangu Varuval goes well with both Roti & Rice.
NOTES:
- I have used 4 Big Potatoes in the recipe.
- Can cook the same recipe with Baby Potatoes.
- Do not overcook the Potatoes.
- Adjust the amount of Spices to suit your spice level.
- Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.
*FENNEL POWDER:
I usually use freshly roasted and ground Fennel Powder if I am using it in my recipes. Freshly roasted and ground Fennel Powder gives out a wonderful aroma and adds flavour to the dish it is added into. You can get easy with ready-made Fennel powder, too. If you are making fresh Fennel Powder, then
- Dry roast the Fennel Seeds on a low flame until it splutters & turns fragrant.
- Care should be taken not to burn the Fennel seeds, which would totally spoil the taste and flavour of the dish.
- Once cooled, grind the Fennel Seeds into a fine powder and keep it aside.
- I use my mortar and pestle to grind the roasted Fennel Seeds, as I normally use only a small amount in my recipes.
- If you want to make a big batch and store it for further usage, can dry roast a big batch and grind it in a small blender jar or Coffee grinder.
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