Friday, March 4, 2011

Potato spicy curry (Urulai kilangu kara curry)

It is an extremely spicy hot curry popular among Indians. Potato curry won't need much of an intro to any Indian. Every mom would have a recipe of their own for this simple dish. It is a Tamil tradition to make this curry along with sambar rice for vegetarian guests. Also the urulai kilangu kara curry is a must during festive days and weddings. Almost an year back, I read an interview with a Tirunelveli chef in a Tamil magazine about his proficiency in this curry. Though I too do the same way, I like the way the chef explained it.  Hope you all enjoy it.

Potato spicy curry / Urulai kizhangu kaara curry.

Ingredients:
Potato -  4 (big)
(Red potato in USA tastes more like Indian potatoes)
tomato - 2 (optional)
Red Onion - 1 (100 gm)
Fennel Seeds - 1/2 tbsp
ginger Garlic paste - 1 tsp
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Coriander powder - 1 tbsp
Salt - to taste
Oil - 1 tbsp
cinnamon - 1 inch
curry leaf - 1 sprig
Coriander Leaves to garnish - as required

Method:
Wash the potatoes and put them in enough water. Bring to boil and cook covered till the potatoes are soft.
Peel and chop the potatoes into big chunks. Mash a few pieces. Keep aside.

Heat oil in a wok. Add fennel seeds, cinnamon. As the fennel turns red , add the chopped onion, curry leaf and fry till it becomes golden.
Then add the ginger garlic paste and stir for 5 seconds.
Then add the chopped tomatoes and saute till oil starts showing up.

Add required salt, chilly powder, coriander powder, Turmeric powder, Garam masala powder with handful of water and cook for 1 minute.

Then add the cubed potatoes and mix well till the masala gets absorbed by the potato and the curry becomes semi-dry. Sprinkle more chilli powder if needed, as this curry should be very hot and spicy.

Garnish with chopped cilantro leaves.

Spicy Potato curry is ready!

Serving Suggestions:
Serves 4 people.
Serve as side dish for chapathi, Sambar rice, rasam rice,coconut rice, curd rice etc.

Note:
If you are not using tomato here, then sprinkle a few drops of lemon juice after switching off.

20 comments:

ila said...

my fav viki... inviting curry :)

Satya said...

delicious potato curry...fennel seeds must gives the nice flavor to it
Super Yummy Recipes

aipi said...

I am all for it anytime of the day..be it lunch, breakfast or dinner :)
Looks delicious!

US Masala

Swathi said...

Delicious potato curry love to have with my rice.

Panchpakwan said...

Simple and tasty side dish..All time fav.

Priya said...

Can have this kara curry with anything, yummm!

Suman Singh said...

Delicious potato curry...love potatoes in any form..

Hamaree Rasoi said...

Curry is all time favourite ,time tasted preparation. Looks yummy.

Deepa
Hamaree Rasoi

Kalpana Sareesh said...

looks perfect my all time fav..

priya said...

spicy potatoes are my all time fav...looks fab

Sushma Mallya said...

Lovely recipe viki, looks delicious:)

Reshmi Mahesh said...

Potato is my all time fav...this looks superb...following you..

MAGESH said...

Looks great…have to try it….thanks for sharing…

Anita said...

Very nice side dish for puri. Just perfect.

Kanchana Radhakrishnan said...

delicious curry.

Ciccia said...

I lived in New Delhi and took Bharat Natyam lessons for 5 years. My guru was from Tamil Nadu and when I was invited to his house the wife always made me South Indian food, I love it. We now live in Sicily, my husband is Japanese and my daughter loves Indian food so I often make something from my book A Cook's Tour of South India by Vimla Patil but mine doesn't come out as good as the original. I'd love to taste your food, it looks delicious. My favorite South Indian food is idlis and dhosas but they never come out right! Just this morning I received fresh coriander from my girlfriend in Rome (we don't get fresh coriander here in Trapani) so now I've got lots of it but don't know how I can use it all up. Can I freeze it?

Viki's Kitchen said...

Thank you friends!

Viki's Kitchen said...

Ciccia: Thanks dear.
So glad to know that you are blessed to learn Bharat natyam.
Here are some tips on preserving cilantro:

1. Grind a portion of it to a fine paste without water and add just few tsp of vinegar. This can be stored in fridge for a month or more.
This chutney can be used with or without salt, chilli powder as spreads over bread, side dish for idly etc.
2.Clean thoroughly and mince a portion. Freeze them for future use in small containers/zip lock covers.
3. Here is a link for a chutney and it will remain good in fridge for 2 weeks:
http://elitefoods.blogspot.com/2008/07/cilantro-chutney.html
Enjoy the whole bunch of cilantro:)
4.Sun drying is also good, but I have not tried it much.

Idly or dosa batter can be prepared like this:)

http://elitefoods.blogspot.com/2008/07/idly-plain-traditional.html

பாரதசாரி said...

Wow, I have tried various methods with Potatoes. Cook's first favourite is potato.. Tomato is new in this version.. I shud try this!!

Ambreen said...

this looks wonderful...simple and delicious.

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