Urulaikizhangu podi curry | urulai roast | is a tasty side with potatoes. Crispy potatoes go well with many varieties of rice.
Potato roast
We all love potatoes and among all the potato dishes I make this urulaikizhangu podi curry is my kids’ favorite. No need to pressure cook the potatoes for these recipes. Chop them small, marinate and slow roast. besan and rice flour gives an amazing flavor and texture to this kara curry recipe. Tamil brahmin style potato podi, Kari, without onion/ garlic.
Can I skip Besan flour?
Besan flour gives a special taste and texture to the curry. Skipping besan flour might alter the taste.
Can I add onion/ garlic to the urulaikizhangu podi curry?
I have made it Tamil brahmin potato kara curry style but you can saute onions and garlic and prepare the potato varuval.
can I skip marination?
It makes the potato flavorful so I would highly recommend
How long it will take for the potatoes to cook?
Depending on the potatoes and also the crispness you prefer the roasting time slightly varies. Around 5 muns it turns soft press
Can I pressure-cook potatoes and prepare Kari?
Yes, but taste and nightly vary. Slow-roasted potatoes taste the best.
Can I add rice flour initially?
No always add rice flour only after the potatoes are cooked Poriyal recipes in TMF Potato recipes in TMF
Ingredients
1+ 1/2 cup Potato 1/2 teaspoon Kashmiri chilli powder Generous pinch Turmeric powder 1/2 tablespoon besan flour 1 tablespoon peanut oil 1/2 teaspoon Salt Curry leaves - few 1/2 teaspoon Mustard seeds Asofeotida generous portion
how to Crispy potato fry with step-by-step pictures
First, wash the potatoes and dry them well Fine Chop the potatoes and transfer them to a mixing bowl
Furthermore add salt, turmeric powder, chilli powder, and besan flour; mix well
Marinate for 15 minutes
Add oil to a pan. When oil is hot, add mustard seeds; splutter
Furthermore, add curry leaves and asafoetida; mix well
add marinated potatoes and saute for 5 minutes, mix well in between
finally, add rice flour, and cook for 3 minutes or until the potatoes turn to the desired texture
