Urulaikizhangu Pattani Varuval

Boil the Potatoes: Heat 4 cups of water. Wash, peel the potato skin, cut them into big cubes and boil for 5 minutes or until fully cooked. Check by inserting a knife into the potato cube and if it travels smoothly all the way to the other end and comes out neat, indicates that its cooked. Switch off and drain all the water and keep aside.

Cooking the Green Peas: If using freshly shelled peas then boil them in water for sometime until they turn tender. I've used frozen sweet green peas which goes straight to the pan as it takes very little time to cook.

Masala: Tempering / Tadka / Talimpu /Thalipu is the key part for this recipe to taste good. Normally for regular potato fry we don't do heavy tempering but for those which are served by wedding chef(samayal kaarar) will have or show up at least a couple of mustards and jeera for every potato piece you pick. So its up to you to choose a range, here in this recipe its slightly more, adjust according to your taste. Heat oil in a pan or kadai, splutter mustard, cumin seeds, split black gram and curry leaves. Sprinkle asafoetida and add lengthwise cut onions(this matters if you consider looks) and green chili. Fry them till they turn translucent, add chopped tomatoes and ginger garlic paste. Saute until the tomatoes turn soft, add the turmeric powder, red chili powder, coriander powder and fry until the masala turns little brown. Now add the cooked potatoes, green peas and salt. Fry to coat the masala all over, do not over saute or stir harshly, it will break the potatoes,…. so toss gently over low flame and garnish with coriander leaves. Serve as a side for Sambar / Rasam / Curd rice.