Urulaikizhangu Varuval aka Potato Fry is the probably the first recipe I tried from a cookbook. The book’s name is “மண் மனம் சொல்லும் மாவட்ட சமையல்கள்” .The book is a compilation of recipes from different districts of Tamil Nadu. Each district has recipes traditional to the region based on the produce native to the place. This recipe, Potato fry is from the Salem district.
The original recipe didn’t have peas. As I had some fresh peas so I added that in addition to the potatoes. The fry was a change from the regular fry or podimas.
What you need
- Potatoes – 2
- Peas – handful
- Shallots/Chinna Vengayam – 5
- Garlic – 4 to 5 pods
- Ginger – 2 inch piece
- Curry Leaves
- Mustard seeds – 1/2 teaspoon
- Urad dhal – 1/2 teaspoon
- Turmeric powder – 1 teaspoon
- Red Chili powder – 2 to 3 teaspoons
- Garam Masala powder – 1.5 teaspoon
- Coriander powder – 2 teaspoons
- Wash and cut the potatoes into medium sized pieces. Boil them with required salt and keep them aside. If using fresh peas, you can boil them along with the potatoes.
- Grind the shallots, ginger and garlic into a fine paste by adding water. Or you even crush them finely in a mortar.
- In a kadai, heat oil add mustard seeds and let it splutter. Add urad dhal and curry leaves.
- Add in the shallots-ginger-garlic paste and fry until the raw smell goes off.
- Now add turmeric powder, red chili powder, garam masala and coriander powder and little water.
- Keep the flame in low and let the dry powders cook for a minute.
- Now add the boiled potatoes and peas and toss them to coat the masala evenly.
- Cook for a minute and turn off the gas.
- Serve it with rice or roti.