Potato Fry Recipe | Urulai Kizhangu Varuval in Tamil | How to make Potato Fry
Classic south Indian style spicy potato fry recipe, perfect for any rice dish! #potatofryrecipe #உருளைக்கிழங்கு வறுவல் #howtomakepotatofry
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Potato Fry | Urulaikizhangu Varuval | Potato Varuval
A simple delicious vegetarian side dish made with potatoes and spices. Perfect side for sambar, rasam, curd or variety rice!
Servings: 4
Ingredients
To temper
- 1/4 cup Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split black gram
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida powder
- 5 leaves Curry leaves
To saute
- 2 medium Potato cubed
- 1 cup Onion chopped
- 5 each Garlic crushed
- 2 inch Ginger crushed
- 1/2 tsp Turmeric powder
- 1 tbsp Kuzhambu Milagai Thool see replacement ***check notes
- 1.5 tsp Salt
- 3 leaves Curry leaves chopped
- 2 tbsp Coriander leaves chopped
Instructions
- Peel the potato skin off, cut into small cubes and soak in cold water until added. (This will help to keep the potato from turning dark and also helps to remove some of its starch)
- Chop the onion and tomatoes. Crush the garlic and ginger and set aside.
- Heat oil in a wok (frying pan), preparing this dish in an iron kadai will add extra flavor. Splutter mustard, split black gram, cumin seeds and curry leaves. Sprinkle some asafoetida powder.
- Saute chopped onions along with crushed ginger & garlic until the turn light and soft. Add tomatoes and cook till lightly mushy.
- Now drain all the water from the potatoes and add it to the onion tomato base. Bring the flame to low medium, cover and cook for 5 minutes. Do not add any water, just steam the potatoes over low flame until cooked through.
- Once done, check if its cooked thoroughly, if not give it another few minutes.
- Add turmeric powder, kuzhambu milagai thool (all purpose curry powder) along with salt. Saute well to cook the masala powder.
- Again, reduce flame to low, cover and cook it for 2 to 3 minutes.
- when done, slow roast for few minutes and garnish with curry and coriander leaves.
- Turn it off! Serve as a side for any rice dish!
Notes
**** Kuzhambu Milagai Thool – its an all purpose curry powder used for stir fries / varuval recipes. Spice blend that includes lentils, dry red chilies, coriander, black pepper, cumin and fenugreek seeds. You may replace it with just 1 tsp of red chili powder and 2 tsp of coriander powder OR use sambar powder.
Depending on the spice level and concentration of the flavors use 1 to 2 tbsp of sambar powder to replace kuzhambu milagi thool.
Instructions
-
Peel the potato skin off, cut into small cubes and soak in cold water until added. (This will help to keep the potato from turning dark and also helps to remove some of its starch)
-
Chop the onion and tomatoes. Crush the garlic and ginger and set aside.
-
Heat oil in a wok (frying pan), preparing this dish in an iron kadai will add extra flavor. Splutter mustard, split black gram, cumin seeds and curry leaves. Sprinkle some asafoetida powder.
-
Saute chopped onions along with crushed ginger & garlic until the turn light and soft. Add tomatoes and cook till lightly mushy.
-
Now drain all the water from the potatoes and add it to the onion tomato base. Bring the flame to low medium, cover and cook for 5 minutes. Do not add any water, just steam the potatoes over low flame until cooked through.
-
Once done, check if its cooked thoroughly, if not give it another few minutes.
-
Add turmeric powder, kuzhambu milagai thool (all purpose curry powder) along with salt. Saute well to cook the masala powder.
-
Again, reduce flame to low, cover and cook it for 2 to 3 minutes.
-
when done, slow roast for few minutes and garnish with curry and coriander leaves.
-
Turn it off! Serve as a side for any rice dish!
Notes
**** Kuzhambu Milagai Thool – its an all purpose curry powder used for stir fries / varuval recipes. Spice blend that includes lentils, dry red chilies, coriander, black pepper, cumin and fenugreek seeds. You may replace it with just 1 tsp of red chili powder and 2 tsp of coriander powder OR use sambar powder.
Depending on the spice level and concentration of the flavors use 1 to 2 tbsp of sambar powder to replace kuzhambu milagai thool.
Comments
4 responses to “Potato Fry | Urulai Kizhangu Varuval”
Simple and superb dish, have tried this fry many times???
Thank you dear Sarah!
Hi Mullai,
I paid timely visit to veg. curries and gravies, I think. I thought of making it for guests. I’m wondering why there is no comments for the king of castle. Wow! simple and usual things turning into professional by your hands. I’m a perfectionist, too, like you. Yet to do new and different in kitchen as Swami is a bit picky. Started experimenting these days.
Regards,
Sugan.
Sugan, thers's quite a lot to choose from this website. So, you won't have a problem picking one for your picky eater. Have fun experimenting.