South Indian Potato Curry | Urulai Kari | Urulai Kizhangu Poriyal
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Potatoes sautéed in spices – An essential South Indian favorite
Total Time:20 minutes
Yield:3 people
Ingredients
6 medium Gold Potatoes (Red or Russets or any other variety can be used.)
4-5 tbsp Olive Oil
1/2 tsp Turmeric
1 tsp Red Chilli Powder
Salt (to taste)
1/2 tsp Black Pepper (ground)
1 tsp Mustard Seeds (small)
1 tsp Urad Dal (Split or Whole)
1 tsp Ghee (optional)
Instructions
Wash and peel the potatoes
Cut them to your desired shape. I have a french fry style cut here
Heat up your pan on medium heat for a min or until hot
Add olive oil
When the oil is hot, add your mustard seeds and urad dal
After the mustard seeds pop, add your cut potatoes
Add the spices (turmeric and red chilli powder). Do not add salt.
When the potatoes are slightly roasted, add the salt.
Sauté every 30 seconds until roasted golden brown.
Add in your black pepper and ghee.
Serve hot with rice and sambar or rasam.
Notes
When cooking potatoes, do not add salt immediately as this draws the water out and makes the potato mushy.
Adding the salt after slightly roasting draws enough moisture to keep the potato crisp on the outside and buttery on the inside.
Mustard seeds and urad dal add a crunch element to the dish, which is a classic tempering cocktail in South Indian recipes. But this is optional.
Black pepper and ghee give the dish the final oomph it deserves. This is also optional since there is already enough heat with the red chili powder. You could do a mix of both red chili powder and pepper by adjusting the quantity accordingly.
