Potato Fry - Urulaikizhangu Poriyal

A classic potato poriyal served for lemon rice or tamarind rice or rasam makes a delicious and unforgettable lunch experience for many of us. This potato poriyal is so easy to make but it is not quick. The potatoes must be cooked in pressure cooker and then roasted for a minimum of 20 minutes.

The general rule for a perfect potato poriyal is that the potatoes should not be overcooked. If the potatoes are overcooked, then the poriyal turns mushy. Using a hard iron pan or indolium aluminium kadai is the best way to cook perfect potato poriyal. Depending on the thickness of the potatoes, roasting them at medium heat should require a cooking time between 15 to 20 minutes. I always prefer to cook these types of dishes on medium heat, which helps to cook crisper on the outside of the potatoes. For this poriyal also I recommend our classic small onions, garlic and cumin paste I have included below, but if you want to make it simple just red chilly powder is enough for this dish. Now let's see how to prepare this Potato Poriyal.

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Potato Fry | Urulaikizhangu Poriyal Recipe

A classic potato poriyal served for lemon rice or tamarind rice or rasam makes a delicious and unforgettable lunch experience for many of us.

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category ; side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

3 large potato
1.5 tsp red chilly powder
1 tsp turmeric powder
1/2 tsp mustard
1/2 tsp urid dal
few curry leaves
salt to taste
4 to 6 tbsp groundnut oil

For masala paste

5 small onions
5 garlic cloves
1/2 tsp cumin

Cooking Directions

Cut the potatoes in half and place them in a small 2 ltr pressure cooker or pressure pan. Pour 1/2 cup of water and close it with the lid. Pressure cook for 4 whistles.

In the meantime, grind the small onions, garlic cloves and cumins coarsely. You can also add crushed small onions and garlic cloves.

Open the cooker and transfer the cooked potatoes to a plate or bowl and allow them to cool down. Peel the skins gently and cube them evenly. Cubing the potatoes allow to roast evenly.

Heat 4 tbsp oil in a kadai for 2 minutes and add the mustard seeds and urid dal. When it starts to splutter, add the cubed potatoes followed by red chilly powder, turmeric powder and required salt.

Stir them gently and after a few seconds, add the ground paste and mix them well with the potatoes.

Now reduce the heat and allow them to cook. For every few minutes, stir it gently with the ladle to avoid turning black. Add some fresh curry leaves and continue to cook.

When all the potato cubes get crisp and turn brown in colour switch off the heat and keep it in the kadai for 10 minutes.

Potato Fry | Urulaikizhangu Poriyal with step by step photos

Pressure cook the potatoes for 4 whistles. Open the cooker and transfer the cooked potatoes to a plate or bowl and allow them to cool down. Peel the skins gently and cube them evenly. Cubing the potatoes allow to roast evenly.

Grind the small onions, garlic cloves and cumins coarsely. You can also add crushed small onions and garlic cloves.

Heat 4 tbsp oil in a kadai for 2 minutes and add the mustard seeds and urid dal. When it starts to splutter, add the cubed potatoes followed by red chilly powder, turmeric powder and required salt.

Stir them gently and after a few seconds, add the ground paste and mix them well with the potatoes.

Now reduce the heat and allow them to cook. For every few minutes, stir it gently with the ladle to avoid turning black. Add some fresh curry leaves and continue to cook.

When all the potato cubes get crisp and turn brown in colour switch off the heat and keep it in the kadai for 10 minutes.

After 10 minutes, transfer them to serving bowl and do not close them immediately. Serve this poriyal for Sambar, Rasam, Sodhi, Lemon rice or Tamarind rice.

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