Kalyana Potato Kara Curry Recipe | Urulai Kizhangu Podi Curry

Potato Podi Curry | Kalyana Potato Kara Curry

4.65 from 14 votes

Kalyana Potato Kara Curry Recipe | Urulai Kizhangu Podi Curry

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.

Prep Time10

Cook Time20

Total Time30

Course: Accompaniment, Dry Curry, Poriyal

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Servings: people

Calories: 204kcal

Author: Sowmya Venkatachalam

Equipment

Mixer Grinder
Heavy Bottomed Pan

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.

Nutrition