Home Dry Curry Urulai Kizhangu kara curry recipe | Potato kara curry

Urulai Kizhangu kara curry recipe | Potato kara curry

by Jeyashri suresh
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Urulai Kizhangu kara curry recipe

Urulai Kizhangu kara curry | Potato kara curry, is a spicy potato roast, traditionally served in Tamil brahmin weddings. Recipe of urulai kizhangu kara curry with full video. Whenever we fix on the menu for the wedding, urulai kara curry is the common one that we add up in the menu along with other yummy traditional dishes. Though we make potato curry at home, this one is quite unique and will be very tasty too. A few weeks back I tried this Urulai kara curry from bhojana recipes and posted in Jeyashri’s kitchen Instagram story too. Since it is a no onion no garlic potato curry I thought I will make it again and post today. I tried this yesterday for my guests along with bisi bela bath. It goes well with curd rice and rasam sadam too.


 

 
Urulai Kizhangu kara curry recipe
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5 from 1 vote

 Urulai kizhangu kara curry recipe

Spicy potato roast - no onion no garlic version
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Lunch
Cuisine: Indian
Servings: 3 people
Author: Jeyashri suresh

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.

Video

     
     

 

Potato kara curry

Method:

  • 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.
urulai kara curry 1
  • When the dal turns brown, lower the flame.
  • Add the red chili powder mix to the oil and quickly stir it.
urulai kara curry 2
  • Immediately add the boiled potatoes.
  • Mix it well. You can add the powder mix later too but adding into the oil ensures even mixture.
  • Let this cook in a medium flame.
urulai kara curry 3
  • 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.
urulai kara curry 4
  • Cook this further more for 10 minutes in low flame, till the besan gets cooked and the raw smell goes off.
  • If needed 1-2 tsp of oil.
urulai kara curry 5
  • Once it gets nice golden brown, switch off the flame.
  • Urulai kara curry is ready to serve.
Urulai-kara curry
Notes:
  1. You can add sambar powder instead of red chili powder.
  2. Ensure the potato is roasted in a low flame and not to burn this.

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2 comments

Meenakshi S May 20, 2018 - 4:55 pm

How many whistles should be given for pressure cooking the potatoes? Can you please tell me?

Reply
Jeyashris Kitchen May 21, 2018 - 1:47 pm

If you are cooking it seperately by directly placing in a cooker filled with water, give 2 whistles.
If keeping inside a vessel and pressure cooking means, 4-5 whistles also fine. I generally keep rice in once vessel and cover it with a plate and place the potatoes on that plate. Will give 4-5 whistles for the rice and the potatoes will get perfectly cooked.

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