URULAKIZHANGU KAARA CURRY (MASHED SPICY POTATO CURRY(DRY)
This is absolutely on the top of my “Comfort foods” list. This curry can never stop exciting me to have my grub. Hot rice, a small dollop of ghee (thanks to weight watching) mixed with rasam and the hot and spicy urulakizhangu kaara curry, simply lip smackingly awesome.
Urulakizhangu means potato in Tamil, Kaaram means spicy, Curry means a dry curry (it can also mean something with gravy), but this recipe is a dry curry recipe.
On a boring day when you have run out of ideas as to what to cook and feel totally uninspired and feel like nothing could be as laborious and cumbersome like cooking, this would be the dish that would totally cheer you up. Simple, yet delicious. Hardly takes any time to cook. Ready in a jiffy. You can even have this with Yogurt and rice.
|URULAKIZHANGU KAARA CURRY|
Potatoes – 5-6
Red chillies - 1
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sambhar powder – 1tsp
Pickle Masala(Achar Masala) – 1 tsp
Asafetida – pinch
Salt to taste
Oil – 1 tbsp
Mustard -1 tsp
Cumin – 1 tsp
Curry leaves – a sprig
Coriander leaves for garnish
Wash, boil and peel the potatoes. Mash them and keep it aside. Don’t mash the potatoes into a paste, just crumble them. If you are not good at mashing well, just dice them into chunky cubes. It works both ways.
In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the cumin and break the red chilly into 2 pieces and let it fry. Keep the gas on sim and then add all the masala powders, asafetida, curry leaves, and salt as per taste and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. While mixing don’t mash the potato just turn it gently. Let this cook for a few minutes.
Garnish with finely chopped coriander leaves. Mix well and serve hot with Poori/ chappati or hot rice and sambhar/rasam/dal
If you don’t get the pickle masala, dry roast, 1 tsp of mustard seeds and 1/4 tsp of fenugreek seeds and grind into a fine powder.