Description
Any festive or special occasion will have this item under the menu. Tamil to English (UrulaiKizhangu ~ Potato, Pattani ~ Green Peas, Varuval ~ Dry fry) This recipe of mine is similar to the one served during marriage or wedding ceremony as a side for Sambar sadam(rice), boiled potatoes and green peas coated with spicy onion gravy.
Aloo matar / Potato Green Peas curry / Kizhangu Varuval / Bangala Dumpa Vepudu / Aloogadda Vepudu / Bangala Dumpa Bataneelu Vepudu
| Ingredients | |
|---|---|
| 2 no | Potato (medium) |
| ¼ cup | Green peas |
| 2 nos | Onion (sliced lengthwise) |
| 1 no | Tomato (chopped) |
| 1 tsp | Ginger garlic paste |
| ½ tsp | Turmeric powder |
| 1 tsp | Red chili powder |
| 3 tsp | Coriander powder |
| 1 no | Green chili (slit open ) |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| ½ tsp | Split black gram (ullundu) |
| 10 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 1 tsp | Salt (or to taste) |
| 3 tbsp | Oil |
| 4 stks | Coriander leaves |
Instructions
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.
Comments
15 responses to “Urulaikizhangu Pattani Varuval”
[…] a vegetarian day : Pipping hot basmati rice topped with ghee and Potato Varuval on the […]
Thanks for all the great recipes!
I am also looking for a recommendation for a mixie. I am in the US so I don’t have a lot of options but if you know a few good brands that would be very helpful.
Hi Mullai… Excellent receipe. Yesterday i tried this. It came out good. Thank u so much.
hello mullai…lovely recipe…..Divya Mubarak
Tried this Mullai on saturday .. Came out very well, Unga brown color was not possible, got it with sight yellowish color. I had it with rice. Yummy. I think you can use this inside a chappathi roll too.. Will go with Pulka’s too.
Very good.
My next attempt is Edamame I bought a big cooked ones with pods from costco, I am going to try the sambar first and then the Mixed Veg. Palya with Edamame. I did like the crunchy taste. The moment I saw the packet, remembered your recipe and grabbed a big box.
Regs
Lakshmi
Lakshmi, if you fry the masala for little longer.. before adding the potatoes, it should come to this colour. I use homemade red chili and coriander powder (from India), store bought coriander is little coarse and it might be one reason… heard Swad is selling fine ground too in many stores. Try those if you have a chance. BTW, you will like those Edamame's and will not regret buying a big box. You can make a lot more with them, stuff them while making puffs, add to veg biryani, i even use them with non-veg combination too. You may see some new recipes in coming months as I have a huge box too.
hi mullai,
excellent recipe!!! i hav bcome a great cook bcas of u. thanks a ton.
Delicious n simple recipe, i do the same too..
Mullai,
It looks awesome and yummy, I do the same way too, except I dont boil the potatoes separately but saute them along with peas. Ihhave a request too. Recently I posted the below mentioned request in the forum link, since there was no suggestions, I am posting it directly here.
I am looking to buy a mixie that would perfectly meet our Indian cooking, like grinding chutneys, or making dry powders. I have been using Oster 14 speed blender for the past 3 years and I have to run the mixie for a long time to get the final product.
Can you please suggest me a good mixie…
Yummy Recipe
Voted Mullai
Seema, thanks a bunch for your overwhelming response. Try the recipe and let me know if its up to the mark.
Nice presentation Mullai, nice simple recipe
wow nice, so tempting, Mullai 🙂
Mullai, simple receipe with awesome presentation.
Have a great day