Potato fry (Urulaikilangu varuval)

Potato fry (urulaikilangu varuval) is a famous but simple side dish in Indian cuisine. This can be prepared in a jiffy and a staple in many people's lunch packs. I think this is more popular in Tamilnadu , as we all have childhood memories about this curry. Lemon rice and puli rice are permanent friends for those travelers. 

My mom used to prepare this and coconut chutney (specially made to withstand Indian summer), along with a 'variety rice' like tomato rice, lemon rice, Puli rice, curd rice etc for lunch pack as well as for our 'picnics / temple vists / one day tours'. We were a big family and we won't consider eating out as binging our own lunch pack was more economical as well as hygienic. But economical was the first point to consider in these situations while growing up. We used to go to Tiruchendur temple or any nearby temples as they were like our picnic spots. Amma, chithi, athais would get up early and prepare these variety rices and pack them in large lunch carriers. These kind of activities made the ladies love each other more and kind of encouraged us all in some group activities. I like my modern life style too. After marriage, we never pack lunches for picnics as we all started to like to eat at restaurants and dress nicely and love to stay pretty. I won't blame the modernization, as I always love growing modern. But still sometimes I used to pack some picnic lunches for us during our Chennai picnics and here in USA too. Nowadays,  I understand amma more, when I cook like her for picnics . LOL.

Still the memory of my amma and her love to prepare these 'variety rices' and 'potato fry' 'fried coconut chutney', or 'paruppu vadai' lingers in my mind and I love my memories very much. Yes, food is such a powerful force, as those nostalgic feelings makes us a better person everyday !

Ingredients:

Potato - 4 (200 gm)
Coconut oil - 2 tbsp
Fennel - 1 tsp

Turmeric powder - 1 tsp
Red chilly powder - 1/2 tsp (to taste)
Garam masala powder - 1/2 tsp
Salt - to taste

Method:

Peel and cut the potato into small cubes.
Heat oil in a thick bottom wok and add fennel.
After it starts becoming mild red, add the potato and fry for 2 minutes.
Reduce the heat, add salt, turmeric and cook covered.
After it is cooked and starts turning little crispy , add the chilly powder and garam masala powder. Again stir till raw smell vanishes. 

The entire process takes just 10 mins (not including the dish washing time. LOL).
Switch off.
Potato fry is ready!

Serving suggestion:

Serve hot with sambar rice, curd rice, lemon rice or chapathi.
Makes a good side dish for lemon rice for picnics.

Rava upma

Easy tasty Rava upma without stirring too much.

Hi friends,

Kindly subscribe to my channel if you are enjoying my content. Also please help by 'like and share' Thanks for subscribing !

Lots of love,

VikiXavier

Ingredients: 

Rava (Sooji) - 2 cup 

Water - 4 cups

Salt - 1/2 tsp 

Onion - 1 

Green chilly - 2 

Ginger - 1 inch 

Curry leaf - 1 sprig 

Cilantro - few

Carrot -1  / Beans 10 / Peas 1/4 cup

Channa dhal - 1Tbsp 

Mustard - 1  tsp 

Shredded coconut - 2 tbsp (optional) 

Sesame oil - 2 +1 Tbsp

In Tamil:

ரவை - 2 கப் 

தண்ணீர்  - 4 கப் 

உப்பு - 1/2 தேக்கரண்டி 

பெல்லாரி வெங்காயம் - 1 

பச்சை மிளகாய் - 2 

இஞ்சி - 1 இஞ்ச்  

கறிவேப்பிலை  - 1 இணுக்கு 

மல்லித்தழை  - சிறிது 

கேரட் -1  or  பீன்ஸ் 10 or  பட்டாணி 1/4 கப் 

கடலைப்பருப்பு  - 1 மேசைக்கரண்டி 

கடுகு  - 1 தேக்கரண்டி 

துருவிய தேங்காய் - 2 தேக்கரண்டி 

நல்லெண்ணெய் - 2  + 1 மேசைக்கரண்டி 

Measurement 

water = number of cups of ravai x 2

Salt - 1/2 tsp (1/4tsp per cup of rava) 

Rava for 1 adult = 3/4 cup

Method: 

Heat a wok. Add ravai and mix 1 Tbsp Sesame oil with ravai.

Dry roast the rava till it smells good / starts to become coarse like sand. 

Transfer it to a plate .

Chop the onion, curry leaf, ginger, green chilly, Carrot finely. 

Heat 2 tbsp oil in the same wok. 

Add mustard seed. let it splutter. Once it starts popping ,  add the channa dhal and let it turn mild red.

Then add chopped onion, chili, carrot , curry leaf cilantro.

Fry all the chopped ingredients till the onion starts to become transparent ( 2 mins in medium heat).

Add the water + Salt and let it come to a boil. (Water for rava upma is twice the measure of rava). (For very coarse upma reduce 1/2 cup water from the total measure. For sticky upma the ratio is 1 part rava :3 parts water).

Then reduce flame and sprinkle the rava in equal spacing , just like shower. 

Don't stir. (Stirring will result in uneven cooking) .

Immediately cover with a lid. 

Reduce flame to minimum. 

After 2-3  minutes in low flame , open the lid and start to stir using a spatula. 

we can see the uppuma got cooked well and starts leaving the edges. 

Cook covered in low flame once again for 5 mins.

Switch off. 

Add shredded coconut or ghee and mix well (optional). 

Perfectly cooked upma is ready !

Serving suggestions: 

Serve as breakfast or dinner along with coconut chutney or sugar. 

I like my upma with pickle or some karakulambu.