Urulai Kizhangu Kalyana Curry (Spicy Potato Stir Fry)
Irrespective of the age Potato fry served during Marriage feasts on the Banana leaves is irresistible! It gives company from the dal rice till the curd rice. Though it is a simple recipe and most of us know the recipe I am posting this for the beginners with some tips...
Pre time : 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients for making Urulai Kizhangu Kalyana Curry (Spicy Potato Stir Fry) :
Normal size Potatoes 5
Oil 4 table spoons
Mustard seeds 1 tea spoon
Urad dal and chana dal 1 tea spoon each
Turmeric powder 1/4 tea spoon
Red chilli powder 1 tea spoon
Asafoetida 1/4 tea spoon
Curry leaves few
Besab flour / Kadalai maavu 2 tea spoon
How to make Urulai Kizhangu Kalyana Curry (Spicy Potato Stir Fry)?
Pressure cook the potatoes to soft uniformly in a pressure cooker.
Wait till the potatoes gets completely cool down.
Never show the hot boiled potatoes in running water which makes it hard.
Peel of the skin and roughly make them to small pieces with hand mildly crushing them.
Heat a pan with oil.
While the oil is getting heated keep the turmeric powder, red chilli powder, salt and asafoetida powder together in a cup. It helps to get good colour and gives uniform saltiness.
Add the mustard seeds, urad dal and chana dal.
Once they become brown put the curry leaves and all the powders together.
Give a fast stir.
Add the potatoes and stir gently.
Now keep the flame low and leave it undisturbed.
Stir it occasionally.
When you find the crusts are roasted enough sprinkle the besan flour mix well and leave it again undisturbed for 5 minutes.
Switch off the stove.
ALSO SEE THE RECIPE OF LIP SMACKING BABY POTATO CHILLI FRY
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