Urulaikizhangu Kara Curry (Potato Curry)
Urulai Kizhangu Kara Curry is a 'no onion - no garlic' Tamil Brahmin style stir fry made using potatoes and spices. It's usually served in Tamil Brahmin marriages. This is one of the easy and can be made quickly. Goes very well as an accompaniment with most of the South Indian Kuzhambu or Rasam varieties.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Urulaikizhangu Kara curry (Potato curry) is one of my favourite curry. Every one loves Potato – there is not doubt about it and potato is one of largest consumed vegitable across world. Fried potato with spices is somthing which automatically brings water in your mouth. Urulai kizhangu curry, vengaya sambar and white rice is my all time favourite.
Pressure Cooker Method vs. Table Top Cooking
For this recipe, i prefer to cook the Potatoes in Pressure cooker when cooking the rice. This saves time and fuel. However you can also cook it in the stove top directly. Chop the Potatoes and add them in the non-stick pan after the tempering. As most of us are now using non-stick pan, we don’t need to add water. Just stir fry the potatoes occasionally and allow them to cook completely in low flame. If you are using a traditional iron pan, then it is always better to sprinkle some water and cook the potatoes also we need to be generous in adding oil to get nicely roasted potatoes. For non-stick, adding a tablespoon of oil in the beginning itself is sufficient.
You may also want to try
We can bring in lots of variations in this simple Kara Curry. We can grind green-chili-ginger-garlic and add it for spice. Another method is simply making it pepper based kara curry instead of red chili powder. Also instead of regular potato, we can use baby potatoes.
Urulai Kizhangu Kara Curry | Potato Kara Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 204kcal
Urulai Kizhangu Kara Curry is a 'no onion - no garlic' Tamil Brahmin style stir fry made using potatoes and spices. It's usually served in Tamil Brahmin marriages. This is one of the easy and can be made quickly. Goes very well as an accompaniment with most of the South Indian Kuzhambu or Rasam varieties.
Print Recipe
Ingredients
- 500 grams Potato (Approx 5 Medium Sized)
- 2 tsp Red Chili Powder
- ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- 2 tsp Gram Flour (Besan / Chickpea Flour)
- ¼ tsp Asafoetida (Asafetida / Hing)
Tempering
- 2 tbsp Cooking Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 sprig Curry leaves
Instructions
Pressure Cook and chopping of Potatoes
- Wash & Cut the Potatoes into two and pressure cook it. The number of whistles in pressure cooker depends on the type of potatoes. Usually we keep it for 3 whsitles. If the potato is really starchy even 1 whistle itself is enough.
- Wait till the potatoes gets completely cool down. Remove the skin of the Potatoes and chop them into cubes. You can also roughly mash them with hand
Let's start making the Potato Kara Curry
- Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter add Urad dal and curry leaves and fry for 5 seconds.
- Reduce the flame to low and add the spice mixture - Add the chili powder, turmeric powder, Cumin Powder, hing and salt and mix well in the oil. This is to ensure that the spice mixture gets coated unifromly to all the potatoe cubes
- Immediately add the cubed potatoes and mix gently. Keep the flame low
- Stir it occassionaly. When the you find the crust are roasted enough add the besan flour and mix well. Adding besan flour roast the potatoes evenly and we can get golden brown potatoes which are not sticky with each other.
- Leave this mixture for about 5 minutes in low flame. Do not mix the potatoes very frequently with the ladle as it may result in mashing of potatoes.
- Switch off the flame. The delicious urulai kizhangu kara curry(potato curry) is ready to serve.
Notes
- Cooking directly in the stove-top - Instead of pressure cooking, you can directly cook the potatoes in the stove-top. Chop the Pototoes and add them in the non-stick pan after the tempering. As most of us are now using non-stick pan, we don’t need to add water. Just stir fry the potatoes occasionally and allow them to cook completely in low flame. If you are using a traditional iron pan, then it is always better to sprinkle some water and cook the potatoes also we need to be generous in adding oil to get nicely roasted potatoes. For non-stick, adding a tablespoon of oil in the beginning itself is sufficient.
- We can add sambar powder instead of red chili powder
- This is no-onion no-garlic, but if you like you can add onions and garlic after tempering and sauté then onions and garlic and then add potatoes.
- If you have micro wave oven, then put the potato directly in the microwave and cook it for 3 mins. Check the potato and if require cook for 1-2 more mins. Then remove the potato from the microwave, peel the skin and cut the potato into cubes and fry it in the oil as per the steps mentioned above.
Nutritional Info
Nutrition Facts
Urulai Kizhangu Kara Curry | Potato Kara 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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Method of making Urulaikizhangu Kara Curry:
PRESSURE COOK AND CHOPPING OF POTATOES
-
Wash & Cut the Potatoes into two and pressure cook it. The number of whistles in pressure cooker depends on the type of potatoes. Usually we keep it for 3 whsitles. If the potato is really starchy even 1 whistle itself is enough.
-
Wait till the potatoes gets completely cool down. Remove the skin of the Potatoes and chop them into cubes. You can also roughly mash them with hand
LET’S START MAKING THE POTATO KARA CURRY
-
Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter add Urad dal and curry leaves and fry for 5 seconds. Reduce the flame to low and add the spice mixture – Add the chili powder, turmeric powder, hing and salt and mix well in the oil. This is to ensure that the spice mixture gets coated unifromly to all the potatoe cubes
-
Immediately add the cubed potatoes and mix gently. Keep the flame low. Stir it occassionaly. When the you find the crust are roasted enough add the besan flour and mix well. Adding besan flour roast the potatoes evenly and we can get golden brown potatoes which are not sticky with each other.
-
Leave this mixture for about 5 minutes in low flame. Do not mix the potatoes very frequently with the ladle as it may result in mashing of potatoes.
-
Switch off the flame. The delicious urulai kizhangu kara curry(potato curry) is ready to serve.
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on the method, there was no mention about adding salt and chilli powder. After turn OFF the flame and tested the fried potato curry, I noticed that the salt and chilli step was not included. Just wanted to let you know
Hi, thanks for mentioning the typo error. I have corrected the recipe.
hello maami, before chopping should we peel the skin, or with skin this kaara kari should be done aah! please let me know.
Hi Parvathi, Thanks for mentioning the typo error. i have corrected the recipe. We need to peel the skin before chopping.
Why do we add Hing in some of the recipes? Is it only for spicy recipes or do we do it for simple poriyals also?
hello maami,
tell me some different curry/poriyal varieties using some different vegetables. i am so tired of
using the same potato,sow sow,bindi,brinjal,chenai etc. tell me some different and yummy lunch box varieties which are not time consuming also.
When fo you sdd cumin powder ? There is no mention of that in the method although it is listed as one of yhe ingredients.
We need to add along with Red chili powder. I have missed that. Now I have corrected. Thanks for letting us know.