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.
(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
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!
Serve as side dish for chapathi, Sambar rice, rasam rice,coconut rice, curd rice etc.
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| 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.
