• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Curry , Poriyal and Subzi

Published: Jan 12, 2014 · Modified: Dec 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Urulaikizhangu Curry | Potato Curry

Jump to Recipe

Urulaikizhangu curry is a very common side dish that is made on weekends when I was growing up. This potato curry is made by cutting them into smaller pieces unlike those which are made as bigger chunks in festivals and marriages.

More kuzhambu and potato curry is such a comforting combo dish. I love to eat this on a lazy Sunday afternoon. I have the more kuzhambu recipe in the blog already, but I still decided to make it as combo dish for the day 2 of blogging marathon. I usually pair the more kuzhambu with Paruppu usili, but if I am making the paruppu urundai more kuzhambu, I make it with Potato curry.

Potato curry in a bowl

My mother always makes it a point to make a fried curry if making sambhar or kuzhambu or kootu with coconut in it. The mildly spiced more kuzhambu tastes great with the roasted potatoes.

For my More Kuzhambu recipe please click here. I partially cook my potato in the microwave to get a nicely roasted curry without using too much oil.

Sign up to my newsletter

Potato curry in a bowl

Ingredients to make Urulaikizhangu Curry – Serves 4

  • Potatoes – 6 large (peeled and chopped into ½ inch cubes)
  • Oil – 3 tbsp
  • Mustard seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Red chili powder – 2 tsp
  • Dhania jeera powder – 1 tsp
  • Salt – to taste
  • Curry leaves – few
Potato curry served in a bowl

Procedure –

  • Peel the potatoes and cut them into ½ inch cubes. Place the chopped potatoes in a microwave safe bowl and cook them till ¾ th done. The potatoes should still retain its shape but give up when you apply pressure.
Chopped potato
  • Heat the oil in a wide skillet and add the seasonings (Mustard seeds, turmeric powder, curry leaves). Fry for about 30 seconds and then add the red chili powder, dhania jeera powder and salt. Give it a good mix and then add the cooked potatoes. Mix well and let it fry in medium high heat.
Frying the chopped potato in a pan
  • Do not keep stirring the potatoes since this will cause it to become mushy. Let it fry until the color changes and then stir it once. Now let it fry again. Use minimum contact with the potatoes when frying, but keep an eye on it all the while.
  • Once evenly browned, remove the Urulaikizhangu Curry from fire and serve!
Potato curry in a bowl with curry

Similar Curry recipes

  • Sweet Potato Curry - South Indian Style
  • Achari Gobhi | Cauliflower Curry in Pickling Masala
  • Seppankizhangu Poriyal | Arbi Roast in Air Fryer
  • Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Urulaikizhangu Curry Potato Curry in a bowl

Urulaikizhangu Curry | Potato Curry

Urulaikizhangu curry is a very common side dish that is made on weekends when I was growing up. This potato curry is made by cutting them into smaller pieces unlike those which are made as bigger chunks in festivals and marriages.
No ratings yet
Print Pin Rate
Course: Curry, Kids Friendly, Side Dishes
Cuisine: Asian, Indian, South Indian, Tamil Nadu
Diet: Low Salt
Servings: 4 people
Calories: 528kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • pan
  • bowl
  • spatula

Ingredients

  • 6 large Potatoes peeled and chopped into ½ inch cubes
  • 3 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • ½ teaspoon Turmeric powder
  • 2 teaspoon Red chili powder
  • 1 teaspoon Dhania jeera powder
  • to taste Salt
  • few Curry leaves

Instructions

  • Peel the potatoes and cut them into ½ inch cubes. Place the chopped potatoes in a microwave safe bowl and cook them till ¾ th done. The potatoes should still retain its shape but give up when you apply pressure.
  • Heat the oil in a wide skillet and add the seasonings (Mustard seeds, turmeric powder, curry leaves). Fry for about 30 seconds and then add the red chili powder, dhania jeera powder and salt. Give it a good mix and then add the cooked potatoes. Mix well and let it fry in medium high heat.
  • Do not keep stirring the potatoes since this will cause it to become mushy. Let it fry until the color changes and then stir it once. Now let it fry again. Use minimum contact with the potatoes when frying, but keep an eye on it all the while.
  • Once evenly browned, remove the Urulaikizhangu Curry from fire and serve!

Nutrition

Calories: 528kcal | Carbohydrates: 98g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 50mg | Potassium: 2368mg | Fiber: 13g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 109mg | Calcium: 76mg | Iron: 5mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Vellai Paniyaram and Milagai Chutney – Chettinad Special Combo
Aloo Tikki Chole Chaat Recipe »

Reader Interactions

Comments

  1. Yamini Vivek says

    December 22, 2016 at 12:12 pm

    hi, Did u add some water before microwave it

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!