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Chettinad Urulai Kilangu Poondu Kara Poriyal | Chettinad Spicy Potato Masala is a spicy and flavorful side dish. This Chettinad Urulai Kilangu Kara Poriyal can be easily prepared in 30 minutes and served as an accompaniment to any Indian lunch meal.
The recipe for Chettinad Urulai Kilangu Poondu Kara Poriyal is given below, along with step-by-step instructions and images.
Chettinad Urulai Kilangu Masala Recipe | Chettinad Spicy Potato Masala Recipe | Urulaikilangu Poriyal Recipe | Karaikudi Style Urulai Kizhangu Poriyal Recipe | Garlic Potato Stir Fry Recipe | Potato Side Dish Recipes
If you try this Chettinad Urulai Kilangu Poondu Kara Poriyal recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other Chettinad Recipes -
🔗Chettinad Mushroom Pepper Masala Recipe
🔗Chettinad Kavuni Arisi Sweet Recipe
🔗Chettinad Masala Seeyam Recipe
🔗Chettinad Karunai Kilangu Kulambu Recipe
About - Chettinad Urulai Kilangu Poondu Kara Poriyal Recipe
Chettinad Urulai Kilangu Poondu Kara Poriyal is a flavorful and spicy side dish. It is made with urulai kilangu (potato) and flavoured with Chettinad spices such as fennel seeds (sombu), garlic (poondu), cumin seeds (jeeragam), curry leaves, red chilli, and turmeric.
This dish is unique in that the potato is cooked with the skin and spiced with fennel seeds and red chilli powder, as well as a generous amount of crushed garlic with the skin.
It's one of my all-time favourite potato dishes. The perfect combination of fennel seeds, potato, red chilli powder, and garlic works best in this recipe. If you like potatoes, I recommend you try this recipe. Please leave a comment if you try this recipe.
All right, let's move on to the Chettinad Urulai Kilangu Poondu Kara Poriyal recipe.
How to make Chettinad Urulai Kilangu Poondu Kara Poriyal?
Chettinad Urulai Kilangu Poondu Kara Poriyal | Chettinad Spicy Potato Masala is a spicy and flavorful side dish. This Chettinad Urulai Kilangu Kara Poriyal can be easily prepared in 30 minutes and served as an accompaniment to any Indian lunch meal.
Cuisine - Chettinad Cuisine
Timing - 30 Minutes
Serving - 5
INGREDIENTS
Urulai Kilangu (Potato) - 4 (medium size)
Salt - to taste
Oil - 1/4 cup
Fennel Seeds - 1 teaspoon
Curry Leaves - 2 sprigs
Garlic - 20 (crushed with skin)
Water - 3 cups
TO GRIND
Red Chilli Powder - 3 teaspoons
Turmeric Powder - 1/2 teaspoon
Cumin Powder - 1 teaspoon
Fennel Seeds - 1 teaspoon
INSTRUCTIONS
1. To begin making the Chettinad Urulai Kilangu Poondu Kara Poriyal - Keep all the ingredients ready.
2. To Prep - Soak the potato in the water for 5 minutes.
3. Scrub and wash the potato in 3-4 exchanges of water.
4. Cut each potato into big chunks.
5. To Half Boil - Heat 2-2 1/2 cups of water with some salt and allow them to boil.
6. Add the chopped potatoes and cook for 3-4 minutes over medium flame.
7. Turn off the flame and remove the half-boiled potatoes from the water. Keep it aside.
8. To Grind - In a mixer grinder, add red chilli powder, turmeric powder, cumin powder and fennel seeds.
9. Grind them to a fine powder.
10. In a small bowl, add the ground powder, salt and 1/2 cup of water and mix well. Make a paste.
11. To Make Potato Poriyal - Heat oil in a heavy bottom flame over a moderate flame, add fennel seeds and fry for a few seconds.
12. Add the half-boiled potatoes and saute for 1 minute.
13. Add the spice paste and mix well.
14. Lower the flame.
15. Cook for 4-5 minutes. Saute 2-3 times in between.
16. Once the potato is cooked and the masala blends together and the raw smell disappeared add crushed garlic and curry leaves.
17. Give them a mix and cook for 1 minute.
18. Turn off the flame.
19. Chettinad Urulai Kilangu Poondu Kara Poriyal | Chettinad Spicy Potato Masala is ready.
You can serve this Chettinad Urulai Kilangu Poondu Kara Poriyal with a south Indian style variety rice such as curd rice, lemon rice, tomato rice or tamarind rice. It tastes best with any south Indian lunch meal, especially milagu rasam.
PICTORIAL INSTRUCTIONS
1. To begin making the Chettinad Urulai Kilangu Poondu Kara Poriyal - Keep all the ingredients ready.
2. To Prep - Soak the potato in the water for 5 minutes.
3. Scrub and wash the potato in 3-4 exchanges of water.
4. Cut each potato into big chunks.
5. To Half Boil - Heat 2-2 1/2 cups of water with some salt and allow them to boil.
6. Add the chopped potatoes and cook for 3-4 minutes over medium flame.
7. Turn off the flame and remove the half-boiled potatoes from the water. Keep it aside.
8. To Grind - In a mixer grinder, add red chilli powder, turmeric powder, cumin powder and fennel seeds.
9. Grind them to a fine powder.
10. In a small bowl, add the ground powder, salt and 1/2 cup of water and mix well. Make a paste.
11. To Make Potato Poriyal - Heat oil in a heavy bottom flame over a moderate flame, add fennel seeds and fry for a few seconds.
12. Add the half-boiled potatoes and saute for 1 minute.
13. Add the spice paste and mix well.
14. Lower the flame.
15. Cook for 4-5 minutes. Saute 2-3 times in between.
16. Once the potato is cooked and the masala blends together and the raw smell disappeared add crushed garlic and curry leaves.
17. Give them a mix and cook for 1 minute.
18. Turn off the flame.
19. Chettinad Urulai Kilangu Poondu Kara Poriyal | Chettinad Spicy Potato Masala is ready.
You can serve this Chettinad Urulai Kilangu Poondu Kara Poriyal with a south Indian style variety rice such as curd rice, lemon rice, tomato rice or tamarind rice. It tastes best with any south Indian lunch meal, especially milagu rasam.
If you have any more questions about the Chettinad Urulai Kilangu Poondu Kara Poriyal Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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