Urulaikizhangu masala | Potato curry, a perfect Side for idly / dosa / Roti

Ingredients

  • Potato, boiled – 5-6 medium size cut into cubes
  • Onion – 1 large 
  • Ginger, Garlic paste / minced – 1 tbsp
  • Tomatoes –  3 medium (chopped – 1 cup)
  • Ginger, finely diced – 1 tbsp 
  • Green chillies, lengthwise slit – 1 
  • Chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Sambar powder – 2 tsp (optional)
  • Asafoetida / Hing – 1 pinch
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Salt to taste
  • Water – 1 cup

Method

  1. Heat oil in a pan. Add mustard and when it splutters, add hing, saute for few secs.
  2. Add onion, saute it till golden.
  3. Add ginger garlic paste, saute till raw smell goes off
  4. Add the spice powders, saute till raw smell goes off. Be careful not to burn them.
  5. Add tomatoes, saute till oil oozes out. Add green chillies and ginger. 
  6. Add the boiled potatoes and water. Cover and cook in low heat for few mins till the potatoes absorb the spices.
  7. Garnish with some coriander leaves  Serve it hot with idly, dosa or chapathi. 

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