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.
Servings: 6 people
- 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
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!
Calories: 352kcal | Carbohydrates: 65g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 33mg | Potassium: 1579mg | Fiber: 9g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 73mg | Calcium: 50mg | Iron: 3mg