Urulai translates to Potato in Tamil and kara is Tamil word for spicy. This curry is part of Tamil Brahmin wedding menu. The original recipe calls for baby potatoes. But I tweaked the recipe by using big size potatoes. I learnt this spicy yummy dish from a cookery show.
INGREDIENTS TO GRIND
CORIANDER SEEDS- 5 TSP
RED CHILLIES- 6 NOS
ASAFOETIDA- 1/2 TSP
TURMERIC POWDER- 1/4 TSP
SALT TO TASTE
OTHER INGREDIENTS
POTATOES- 300 GRAMS
FOR SEASONING
OIL- 1 TBSP
MUSTARD -1 TSP
URAD DAL- 1 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash and peel potato skin and chop it. Steam cook chopped potatoes and keep it aside.
Grind raw coriander seeds,red chillies,asafoetida to fine paste using water.
In a pan heat oil and add mustard. When it splutters,add split urad dal. When it turns brown add curry curry leaves and the ground paste.
Add salt to the paste and fry till the raw smell goes off.
Now add the steamed potatoes to the gravy and mix well.
If you are using baby potatoes,then marinate the same in the ground paste for thirty minutes and then add it to the seasoning and fry well.
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