Urulai Kizhangu Curry is a typical southern side dish made with boiled potato and basic spice powders, that makes an excellent side dish served with sambar and rice.
While there are so many ways one can make this addictive potato fry, this method is yet another easy to make dish to highlight your meal. You can add other lentil or beans to make it even more healthy.
During our recent visit to one of the south towns, we ordered thali for lunch and one of the attractive dishes was this potato curry. They had included peas in it as well and we enjoyed it much.
I make potato fry mostly for the kids for their lunch box, this time I thought I will make something similar for our lunch as well.
This Urulai Kizhangu Curry is part of the Restuarant creations, in the BM#102 Week 4.
Urulai Kizhangu Curry
2 cups Potato
Salt to taste
1 tsp Red Chili Powder
1/2 cup Onions
1/4 tsp Cumin Powder
1/4 tsp Pepper Powder
A Pinch Turmeric Powder
1/4 tsp Mustard Seeds
Handful Curry Leaves
2 tsp Cooking Oil
Wash and cut the potatoes into half.
Boil with a pinch of salt till done. Peel and cube it well.
Heat a kadai with oil, temper with mustard seeds, curry leaves and then add onions
Saute the onions till it changes colour and add the boiled potatoes.
Add salt, turmeric, and red chili powder, cook on low flame until the potato is coated well.
Finally, add the cumin pepper powder and mix well.
Serve as a side dish along with dal and Rice.