Urulai Kizhangu Varuval | Potato Poriyal | Spicy Potato Fry

Ingredients

• 3 Medium Potatoes Diced into Cubes (~ 1.5 cups)
• 1 tsp Sambar Powder (recipe link in notes)
• 1/4 tsp Turmeric Powder
• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Urad Dal
• Generous Pinch of Asafoetida
• Salt as needed
• Few Fresh Curry Leaves
• 1/4 cup Water (adjust as needed)

Instructions

1. 1

   In a cast iron skillet heat 2 tsp oil. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp urad dal and as the dal turns golden brown, add generous pinch of asafoetida and few fresh curry leaves.

2. 2

   Next add 3 medium potatoes diced into small cubes (~1.5 cups). Stir fry for a couple of minutes on low flame.

3. 3

   Now add 1 tsp sambar powder, 1/4 tsp turmeric powder and salt as needed.

4. 4

   Mix well and stir fry for a couple of minutes making sure not to burn the spice powders.

5. 5

   Next add about 1/4 cup of water and mix it well. Keep it covered and cook on low flame for 4-5 mins.

6. 6

   When all the water has been evaporated, continue cooking and stir-frying. Don’t cover it with a lid.

7. 7

   In the next 5-6 mins, the starch from the potatoes and moisture starts to disappear. Continue stirring occasionally and cook on low flame.

8. 8

   As the potato cubes start to turn golden brown, continue cooking on low flame until there is no moisture and the potatoes start to crisp up.

9. 9

   As the potatoes turn golden, crispy and devoid of any moisture, without sticking to the pan – remove from heat.

10. 10

    Serve hot immediately with any variety rice, plain white rice with sambar, rasam or curd.