Urulaikizhangu curry is a very common side dish that is made on weekends when I was growing up. This potato curry is made by cutting them into smaller pieces, unlike those that are made as bigger chunks in festivals and marriages.
More kuzhambu and potato curry is such a comforting combo dish. I love to eat this on a lazy Sunday afternoon. I have the more kuzhambu recipe in the blog already, but I still decided to make it as a combo dish for day 2 of blogging marathon.
I usually pair the more kuzhambu with Paruppu usili , but if I am making the paruppu urundai more kuzhambu , I make it with Potato curry. My mother always makes it a point to make a fried curry if making sambhar or kuzhambu, or kootu with coconut in it.
Ingredients to make Urulaikizhangu Curry - Serves 4
- Potatoes - 6 large (peeled and chopped into ½ inch cubes)
- Oil - 3 tbsp
- Mustard seeds - 1 tsp
- Turmeric powder - ½ tsp
- Red chili powder - 2 tsp
- Dhania jeera powder - 1 tsp
- Salt - to taste
- Curry leaves - few
Procedure -
- Peel the potatoes and cut them into ½ inch cubes. Place the chopped potatoes in a microwave-safe bowl and cook them till ¾th done. The potatoes should still retain their shape but give up when you apply pressure.
- Heat the oil in a wide skillet and add the seasonings (Mustard seeds, turmeric powder, curry leaves). Fry for about 30 seconds and then add the red chili powder, dhania jeera powder, and salt. Give it a good mix and then add the cooked potatoes. Mix well and let it fry in medium-high heat.
Do not keep stirring the potatoes since this will cause them to become mushy. Let it fry until the color changes, and then stir it once. Now let it fry again. Use minimal contact with the potatoes when frying, but keep an eye on them all the while.
Once evenly browned, remove the Urulaikizhangu Curry from the fire and serve!
Similar Curry recipes
- Sweet Potato Curry - South Indian Style
- Achari Gobhi | Cauliflower Curry in Pickling Masala
- Seppankizhangu Poriyal | Arbi Roast in Air Fryer
- Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices
Recipe
Ingredients
- ▢ 6 large Potatoes peeled and chopped into ½ inch cubes
- ▢ 3 tablespoon Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 2 teaspoon Red chili powder
- ▢ 1 teaspoon Dhania jeera powder
- ▢ to taste Salt
- ▢ few Curry leaves
Instructions
- Peel the potatoes and cut them into ½ inch cubes. Place the chopped potatoes in a microwave safe bowl and cook them till ¾ th done. The potatoes should still retain its shape but give up when you apply pressure.
- Heat the oil in a wide skillet and add the seasonings (Mustard seeds, turmeric powder, curry leaves). Fry for about 30 seconds and then add the red chili powder, dhania jeera powder and salt. Give it a good mix and then add the cooked potatoes. Mix well and let it fry in medium high heat.
- Do not keep stirring the potatoes since this will cause it to become mushy. Let it fry until the color changes and then stir it once. Now let it fry again. Use minimum contact with the potatoes when frying, but keep an eye on it all the while.
- Once evenly browned, remove the Urulaikizhangu Curry from fire and serve!
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Urulaikizhangu Curry | Potato Curry
Ingredients
- 6 large Potatoes peeled and chopped into ½ inch cubes
- 3 tablespoon Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 teaspoon Dhania jeera powder
- to taste Salt
- few Curry leaves
Instructions
- Peel the potatoes and cut them into ½ inch cubes. Place the chopped potatoes in a microwave safe bowl and cook them till ¾ th done. The potatoes should still retain its shape but give up when you apply pressure.
- Heat the oil in a wide skillet and add the seasonings (Mustard seeds, turmeric powder, curry leaves). Fry for about 30 seconds and then add the red chili powder, dhania jeera powder and salt. Give it a good mix and then add the cooked potatoes. Mix well and let it fry in medium high heat.
- Do not keep stirring the potatoes since this will cause it to become mushy. Let it fry until the color changes and then stir it once. Now let it fry again. Use minimum contact with the potatoes when frying, but keep an eye on it all the while.
- Once evenly browned, remove the Urulaikizhangu Curry from fire and serve!
