URULAIKIZHANGU KAARA CURRY

Potatoes hard to resist even if you have taken a Diet resolution and I hope all of you agree to this.This unearthed vegetable is Mother Nature's best kept secret and recent research says that Potatoes are nutrient dense and worth the pennies expended. It also gives you the day's requirement of Potassium. 

I already have a Sliced Potato Curry recipe on my blog and I intend to add more to this section. This South Indian style Urulaikizhangu Kaara curry/ Kariamuthu is sure to be celebrated by you and your family and goes well with anything. It also serves as a good starter. 

So what are you waiting for? Go for it........ 

Preparation Time : 10 mins                                             Cooking Time : 30 mins

INGREDIENTS
Potatoes ................................ 6 to 8 cubed
Mustard seeds ........................ 1 tsp
Urad Dhal .............................. 1 tsp
Asafoetida .............................. A generous pinch
Homemade Sabji powder .......... 1to tbsp heaped
Turmeric powder .................... 1 tsp
Chilli powder .......................... 1 1/2 tsp ( Make a fresh powder with dried chilles)
Sambar powder ...................... 1 tsp heaped
Curry Leaves ......................... 2 sprigs
Oil ........................................ 3 tbsp
Salt ....................................... To taste

METHOD

• Wash and peel the potatoes and cut them into cubes. 
• Assemble all the ingredients that you require next to you.
• Heat oil in a wide mouthed  non stick pan/ iron kadai. Add the asafoetida powder and temper the Mustard seeds, Urad dhal and add 1 sprig full of curry leaves to it.
• Fry well and then start adding potatoes in small batches say a fistful in one go and saute. Add the turmeric powder and little salt required only for that batch and saute again.
• Keep adding potatoes in small batches every two minutes and continue the above process. 
• Once all the potatoes are added, add the turmeric powder, Chillie powder,Sambar powder and fry.
• Remember to keep the flame simmered always as slow heat helps to cook the potatoes better.
• Keep tossing the potatoes in between to roll it over for even roasting. Preferably do not use your laddle to do this. 
• It will take around 25 - 30 mins for the potatoes to get roasted evenly on all sides.
• When you see the crust formation on top of the potatoes insert a toothpick into one of the potatoes to check for doneness. 
• Finally add the Homemade Sabji powder for crisp cum coarse texture and then add one more sprig of fresh curry leaves and toss again one more time. 
• Switch off the stove and serve hot.

I am sending this to Nivedhanams  announced Event South Indian Cooking Series of Anu's Healthy Kitchen..

NOTES

• Peeling the Potatoes is not mandatory. 
• Adding curry leaves at the end is just to increase the flavour factor.
• I love spicy potatoes. Adjust spice accordingly if you have little ones at home.
• Using an Iron Kadai or pan gives a better crust formation and may take around 35 mins for cooking compared to your Non stick pan. Tossing is easier with the latter.