Urulai Kizhangu kara curry recipe | Potato kara curry

Urulai Kizhangu kara curry | Potato kara curry, is a spicy potato roast, traditionally served in Tamil brahmin weddings. Whenever we fix on the menu for the wedding, urulai kara curry is the common one which we add up in the menu along with other yummy traditional dishes. Though we make potato curry at home, this one is quite unique and will be very tasty too. Few weeks back i tried this Urulai kara curry from bhojana recipes and posted in Jeyashri's kitchen Instagram story too. Since it is a no onion no garlic potato curry i thought i will make it again and post today. I tried this yesterday for my guests along with bisi bela bath. It goes well with curd rice and rasam sadam too.

 Urulai kara curry recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2-3

     Potato  3 (medium sized)
     Red chili powder  1-2 tsp
     Salt  as needed
     Turmeric powder  1/4 tsp
     Asafoetida  2 pinches
     Curry leaves   few
     Besan | kadalai maavu  1 tblsp
     Oil   1 tblsp
     Mustard seeds   1/4 tsp
     Urad dal   1/4 tsp
     Channa dal   1/4 tsp
Method:

• 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 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 further more 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. 

     
     

Method:

• 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 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 further more 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. 

Notes:

1. You can add sambar powder instead of red chili powder.
2. Ensure the potato is roasted in a low flame and not to burn this.