Urulai Karuvaatu Poriyal – A Chettinad delicacy prepared with potato and spices; a great combination of plain rice and dal
Hello, I have been running like headless chickens for the last couple of weeks with lots and lots of work piled up in my professional as well as personal front. Learning a new technology at this age is like a kid learning to walk – with so many trials, failures, and learning. But, then, it’s exciting and challenging keeping me up for a while. I follow a simple principle – learn, experiment, fail and unlearn. And that’s what I am exactly doing now!
Since my studies take up most of the time, it’s obvious that I have less time to spend in my kitchen – experimenting new recipes and blogging them. Even though I am so held up, I couldn’t stop myself from blogging – the space where I feel whole and lively. Here, I am with a simple yet delicious recipe with the universal favorite – Potatoes.
I would love to munch on plain rice with dal and potatoes, any time and any day. That’s my go-to comfort food.
Here you go!
Recipe adapted from the Cookbook – The Chettinad Cookbook
Ingredients:
- 1 bag of Small Potatoes/ 4 Medium Potatoes cubed
- 1 ½ teaspoon Cumin Seeds
- 2 teaspoon Fennel Seeds
- 4 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Black Gram Dal
- 3 tablespoon Oil
- A handful of Curry Leaves
- 2 pods of Garlic
- Salt, as required
Method:
- Wash potatoes thoroughly with water.
- If using large potatoes, cut them into small wedges
- If using small potatoes, use them as a whole
- Grind together Cumin seeds and fennel seeds to a fine powder
- Heat oil in a non-stick pan
- Once the oil is hot, add black gram dal and curry leaves
- Allow it to sizzle and saute until they are golden
- Now add potatoes
- Cook over a medium flame with the lid covered until it is half-cooked
- Now add turmeric powder, red chili powder and the ground powder to the potatoes
- Stir the potatoes until they are combined evenly with the spice powders
- Cover and cook on a low flame
- Ensure to stir occasionally to prevent sticking at the bottom/being burnt on the bottom
- Once the potatoes are tender, cook them uncovered
- Now add crushed garlic
- Cook until the potatoes are completely cooked and turn darker in color
- Serve warmly with hot plain rice and dal
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
