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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


  • 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


  • 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.