Easy Urulaikizhangu Fry (Potato Fry) – Vegan/Vegetarian/Kid friendly

The humble potato is pretty much an all-time favourite for children and grown-ups alike! As you well know, it takes many forms, French fries, mashed potatoes, roasties, potato gratin, hash browns and potato pancakes just to name a few. When I have no time to cook an elaborate meal, when I am too tired, stressed or just about any mood I am in, this is my go to.

Growing up I know my Amma struggled to get many varieties of veggies into my diet but there was never any trouble where urulaikizhangu was concerned. The recipe below is literally my favourite way to make this because it involves only a handful of ingredients for the delectable end result.

I would recommend using a “Tawa” or a heavy based pan in which you don’t mind using a metal spoon to scrape. The reason I say this is because, the bits stuck at the bottom of the pan when you fry the potatoes is literally THE BEST part, regularly causing the worst sibling wars known to man in my house when we were growing up.

So, what’ll you need?

1 large Potato, chopped finely into tiny cubes, try and keep the cubes 1-2cm each side if you can

¼ tsp Kashmiri Chilli Powder

¼ tsp Turmeric Powder

½ tsp Corn flour (Optional for extra crispiness)

Salt to taste

For tempering:

1tbsp Oil

1tsp Mustard Seeds

½tsp Urad Dal

½tsp Channa Dal

A handful of Dried Curry Leaves

Method:

In a Tawa or a heavy based pan, heat the oil. Once hot, add the mustard seeds and let them splutter.

Then add the urad dal, channa dal and curry leaves and fry for a few seconds until the dal have turned light pink in colour.

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Now add the turmeric powder and chilli powder directly to the tawa and fry for about 10 seconds. Adding this before the potatoes will ensure the colour and flavours spread evenly.

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Now add the chopped potatoes and salt. By chopping the potato cubes really small, we can skip the par-boiling part and go directly to frying.

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Let it fry uncovered for about 3-4 minutes. Sprinkle the cornflour all over, then cover, simmer and cook for another 15 minutes, opening to stir every 3-4 minutes.

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Some of it will catch the bottom, don’t worry, scrape as you go along and you will not be disappointed.

When the potatoes are thoroughly cooked (soft), turn off the stove.

Use a metal spoon (or wooden) to scrape the bottom of the pan and garnish with these scrapings.

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Serve with Sambhar Rice, Rasam Rice, Chapati, Dosa or pretty much anything you are having as a main!

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