Urulaikizhangu Kara Curry/Potato Curry

Potato is one vegetable which is like by adults and kids alike. It is a favourite at our home too. While going through the posts on my blog the other day, I realized I haven’t posted our family’s most loved curry. And so, this weekend I decided to cook and click this all time favourite of many.

The recipe is very simple, anybody can prepare it. You can add sliced onions too in this, though I have not added this time. A meal of rice, Vengaya sambar and potato curry is bliss. So here is my potato curry.

Serves 3 to 4

What you’ll need

1. Potatoes – 5 to 6 Medium Sized
2. Turmeric Powder – ¼ tsp
3. Sambar Powder – 1 to 2 tbsp
4. Red Chilly Powder – ½ tsp
5. Asafoetida – a generous pinch
6. Salt to taste

For tempering

1. Oil – 2 tbsp
2. Mustard Seeds – ½ tsp
3. Urad Dal – 1 tsp
4. Channa dal – 1 tsp
5. Curry Leaves – few

Method

1. Wash the potatoes well and cut them into half or quarters.
2. Pressure cook the potatoes with some water for 2 whistles. Don’t overcook.
3. Once the cooker cools, open, and let the potatoes cool down well.
4. Remove skin, and cut into smaller pieces.
5. Heat a non stick pan with oil, temper with mustard seeds, once they crackle, add the channa dal and urad dal fry till the color of the dals turn golden. Add the curry leaves.
6. Add the potatoes, turmeric powder, asafoetida and salt to taste and mix gently.
7. Let this roast for few minutes, keep stirring once in a while.
8. Now add the red chilly powder and sambar powder, adjust the quantities according to taste.
9. Stir well and roast for few more minutes.

Serve hot with rice and sambar or rasam.

Note:

1. Don’t overcook the potatoes; else the curry would be completely mashed.
2. If adding onions, add after the tempering and sauté for a few minutes before adding the potatoes.
3. Always add the chilly powder and Sambar powder towards the end, else, this keeps the aroma of the sambar powder intact without burning the masala too much.