Dec 11, 2013

Urulai Kilangu Varuval / Potato Fry

Urulai Kilangu Varuval / Potato Fry – A delicious side dish with rice in  Tamil cuisine !!

Serves: 2


For baby potatoes:

20 baby potatoes or normal 2 potatoes (if using normal potatoes, cut into ½ - inch cubes)

¼ teaspoon salt

¼ teaspoon turmeric powder

1 ½ cup water


Boil potatoes in a pressure cooker with salt, turmeric powder  and 1 ½ cups water (1 – inch  level above the potatoes) for 8 minutes or until done. Reduce the heat to medium after 2 quick whistles and cook for 5 minutes. Switch off the cooker. Do not open the lid. Allow the cooker to cool naturally.  Open the lid. Drain out water completely. Gently peel off the skin of  potatoes.

Other ingredients

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon urad dal

1 onion, thinly sliced

6 garlic cloves, thinly sliced

6 curry leaves

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

Boiled potatoes

¼ - ½ teaspoon salt (or to taste)

½ teaspoon pepper powder

2 pinches hing (asafoetida / kaayam) optional


Dilute red chilli powder and turmeric powder in 2 tablespoon water (spice mix). Keep aside.

Heat oil in a pan / karahi on  medium heat. 

Add mustard seed. When they splutter, add cumin seeds and urad dal. Fry on a low heat until fragrant (or 30 seconds).

Add thinly sliced onion and fry on a medium heat unti golden brown.

Add thinly sliced garlic and fry till golden color.

Add curry leaves and fry until crisp.

Ad diluted spice mix and stir on a low heat until water dries up and well blended with other ingredients.

Add boiled potatoes, salt to taste, pepper powder and  hing (optional).  Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 minutes until done / potatoes well coated with all the spices. Serve as side dish with rice, rasam, sambar, poriyal … (or it’s tasty side dish with chapatti too).

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