Urulai Kizhangu kara curry recipe
Urulai Kizhangu Kara Curry is a spicy South Indian potato stir-fry made with boiled potatoes sautéed in a flavorful tempering of mustard seeds, curry leaves, onions, and a blend of red chili powder, turmeric, and other spices. This dry curry is crisp, aromatic, and pairs perfectly with sambar, rasam, or curd rice.
Ingredients
- 3 Potato medium-sized
- 2 tsp Red chili powder
- Salt as needed
- 1/4 tsp Turmeric powder
- 2 pinches Asafoetida
- Curry leaves few
- 1 tblsp Besan | kadalai maavu
- 1 tblsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad dal
- 1/4 tsp Channa dal
Instructions
- Boil the potatoes in a pressure cooker and take out the skin.
- Cut them into big pieces and keep it aside. You can roughly mash it with hands instead of cutting them.
- In a bowl mix the red chili powder, turmeric powder, asafoetida, curry leaves, and salt.
- In a pan add oil and add the mustard seeds, urad dal, and channa dal.
- When the dal turns brown, lower the flame.
- Add the red chili powder mix to the oil and quickly stir it.
- Immediately add the boiled potatoes.
- Mix it well. You can add the powder mix later too but adding it into the oil ensures even mixture.
- Let this cook in a medium flame.
- Once you see nice golden brown spots on the potato, you can sprinkle the besan | kadalaimaavu to this.
- Mix this evenly to get even coating.
- Cook this furthermore for 10 minutes in low flame, till the besan gets cooked and the raw smell goes off.
- If needed 1-2 tsp of oil.
- Once it gets nice golden brown, switch off the flame.
- Urulai kara curry is ready to serve.
Tried this recipe?Let us know how it was!