Kalyana Urulaikizhangu Kara Curry is a delicious roast made using cooked potatoes and freshly ground spice powder. Generally, most of us roast or stir-fry the potatoes and it would be a perfect accompaniment for any rice varieties.
But the kara curry served in marriages and events tastes so unique and they are well roasted and not mushy. For marriages, the caterers need to make large quantity of kara curry. So they first wash the potatoes, chop them, boil and cook till the potatoes are almost done (around 80%). They also prepare fresh spice powder with chana dal, urad dal, coriander seeds, red chili and grind it to a coarse powder. Finally they prepare the tempering and toss the cooked potatoes along with freshly ground spice powder and simmer for 10-15 mins till they are light golden color. This Kalyana Potato Kara Curry tastes so delicious with Sambar, Rasam or any South Indian main courses and even for Pulav or roti.
Tips for making Kalyana Potato Kara Curry Recipe:
- Wash the potatoes thoroughly, we don't need to peel the skin. So make sure to rub off any dirt from potato.
- Cook the potatoes till they are 80% done. If you take a cooked potato and try to break, you should be able to do but with little effort. The potatoes should not be mushy.
- I have used 6 red chili and 2 kashmiri chili to get a nice color to the roast. If you don't have kashmiri chili, you can skip. Also adjust the red chili according to your spice level.
- Strain excess water and allow the potatoes to get cooled off for atleast 5-10 mins. Tossing cooked potatoes with spice powder immediately after straining makes it mushy.
- Cook in low flame for 10 mins in a heavy bottomed pan or non-stick pan till the potatoes are golden brown.
Other Potato based dry curries that you may want to try
- Podimas using Potato - Traditional Podimas made using Potato and green chili
- Baby Potato Roast - Potato Roast made using baby potatos
- Aloo Jeera Recipe - Potato Recipe using Jeera tadka
Recipe card to make Potato Kara Curry
Kalyana Potato Kara Curry Recipe | Urulai Kizhangu Podi Curry
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 204kcal
The Potato curry served in Tamil Nadu marriages has very special taste. The potatoes are soft but crispy, cooked in golden brown color, has unique taste and flavor. The caterers make a special curry powder and add this to the potato curry. The spice powder gives good taste and flavor to the Potato.
Print Recipe
Ingredients
- 300 grams Potato (4-5 big Potato)
- 2 Pinch Turmeric Powder
- 1½ teaspoon Salt adjust to your taste
- 1 tablespoon Coriander Leaves chopped
Making of Spice Powder
- 1 tablespoon Coriander seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Urad Dal
- 7-8 nos Red Chili
- ¼ teaspoon Fenugreek seeds
For tempering
- 1 tablespoon Cooking Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Prepare Potatoes
- Wash the potatoes thoroughly. We are not going to peel the skin for this curry hence please ensure that you clean the potatoes closely.
- Chop the potatoes into smaller pieces.
- Drop the chopped potatoes in water till we cook to avoid de-colorization.
For Making Curry Powder
- Heat a teaspoon of oil in a pan and fry the Coriander Seeds, Channa Dal, urad dal, fenugreek and Red Chili
- When the dal turns light golden color, turn off the flame. Allow the ingredients to cool off.
- Take the fried and cooled ingredients in a mixer jar.
- Grind them all to a coarse powder. Set this spice powder aside.
For making Potato Podi Curry
- Bring 3 cups of water to boil in a sauce pan. Add cubed potatoes to the boiling water.
- Also add a pinch of turmeric and ½ teaspoon of salt to the water.
- Cook the potatoes till they are 80% done. Stir them occassionaly. You can check if the pototes are done by taking one of the potato piece and press it (using finger / ladle). If it's cooked, then you will be able to mash the potato. That's the consistency. Do not cook fully as the potatoes will get mushy while mixing with spices.
- Once the potatoes are cooked, strain the water and set the cooked potatoes aside.
Tempering
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add few curry leaves and give a mix.
Finishing Kara Curry
- Add cooked potatoes to the pan. Add a teaspoon of salt and mix it.
- Now add the coarsely ground spice powder and mix gently.
- Keep the flame low and allow the potato to cook for another 10 mins. Now crispy and tasty Potato curry is ready!
Serving
- Serve the yummy Potato Podi Curry with any South Indian Main Courses and enjoy your meal!!!
Video
Notes
- This powder can also be used to prepare Vendakai (okra) curry in order to remove the stickiness but retain the taste. We can also add it to other poriyal varieties
- You can also add coconut while grinding the curry powder.
Nutritional Info
Nutrition Facts
Kalyana Potato Kara Curry Recipe | Urulai Kizhangu Podi Curry
Amount Per Serving (1 cup)
Calories 204
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1.1g7%
Trans Fat 0.3g
Sodium 331mg14%
Potassium 550mg16%
Carbohydrates 21g7%
Fiber 3.6g15%
Sugar 4.7g5%
Protein 2.9g6%
Vitamin A 14IU0%
Vitamin C 41mg50%
Calcium 4mg0%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARE POTATOES
- Wash the potatoes thoroughly.. We are not going to peel the skin for this curry hence please ensure that you clean the potatoes closely. Chop the Potatoes into smaller pieces.
- Drop the chopped potatoes in water till we cook to avoid de-colorization.
FOR MAKING CURRY POWDER
- Heat a teaspoon of oil in a pan and fry the Coriander Seeds, Channa Dal, urad dal, fenugreek and Red Chili
- When the dal turns light golden color, turn off the flame. Allow the ingredients to cool off.
- Take the fried and cooled ingredients in a mixer jar. Grind them all to a coarse powder. Set this spice powder aside.
FOR MAKING POTATO PODI CURRY
- Bring 3 cups of water to boil in a sauce pan. Add cubed potatoes to boiling water. Also add a pinch of turmeric and ½ teaspoon of salt to the pan.
- Cook the potatoes till they are 80% done. Stir them occassionaly. You can check if the pototes are done by taking one of the potato piece and press it (using finger / ladle). If it's cooked, then you will be able to mash the potato. That's the consistency. Do not cook fully as the potatoes will get mushy while mixing with spices.
- Strain the water and set the cooked potatoes aside.
TEMPERING
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add few curry leaves and give a mix.
FINISHING KARA CURRY
- Add cooked potatoes to the pan. Add a teaspoon of salt and mix gently.
- Now add the coarsely ground spice powder and mix gently.
- Keep the flame low and allow the potato to cook for 10 mins. Now crispy and tasty Potato curry is ready!
SERVING
- Serve the yummy Potato Podi Curry with any South Indian Main Courses and enjoy your meal!!!
