Potato- yum is the word.Urulaikizhangu Curry as a side makes anything delicious. This easy recipe goes well with rice, roti. Adding little chickpea flour (Gram flour) gives new flavor and taste to the Urulaikizhangu Curry. Checkout out other tasty photo varieties in TMF, Potato Tikka Potato Wedges Potato Chips Potato Podi curry Ingredients: Potato - 5, small Sambar powder - 1/2 tsp Turmeric powder - a generous pinch Onion - 1, thinely sliced (or finely chopped) Coriander powder - 1/2 tsp Cumin powder - 1/4 tsp Chickpea flour - 1 tsp Salt - as needed To temper: Mustard Seeds - 1/4 tsp Split Urad Dal - 1/2 tsp Channa Dal - 1/2 tsp CoConut oil - 1 tbsp Method:
Pressure cook potatoes until tender (for about 2 whistles). After pressure releases naturally Drain the liquid and wash it with cold water. Peel off the skin and cut into bite-sized pieces and keep aside Heat oil in a pan, add the items under ’to temper’ and let it crackle. Add onion and saute till onions are translucent Add turmeric powder, sambar powder, coriander powder, cumin powder and salt ; sauté till the raw smell goes off Add the cooked potatoes and saute frill everything is binded Cook in medium flame for 3-4 minutes; stirring once in while Add chickpea flour and cook potatoes in low flame till it turn golden brown. Turn the potatoes over to cook evenly on all sides
