Urulai Kara Curry: A versatile and simple recipe that requires no special ingredients yet pairs almost with anything and everything. The first one is a no onion no garlic recipe which makes it suitable for consumption even during the pooja or vrat days. The second one uses onion, garlic and some spice powders that makes it an excellent side dish for bisibelebath rice and kuruma rice.
What is required:
Veggies and Herbs:
Potatoes, curry leaves.
Spice powders:
Turmeric powder, fine pink salt powder, hing or asafoetida powder, red chilli powder. I'm using homemade red chilli powder which is a combination of Guntur round chillies, Salem long chillies and byadyagi chillies in the ratio of 1:1:1/2. If using store-bought do not use Kashmiri red chilli powder.
Seeds and Lentils:
Mustard seeds, urad, and chana dal - Whole white urad dal is to be used. Avoid using broken ones.
Oils and Fats: Cold-pressed sesame oil is used. Any oil can be used.
Method:
Wash and pressure cook potatoes.
Temper the oil with seeds, lentils, and herbs.
Saute the veggies and potatoes with spice powders added.
Accompaniments: Sambar rice, curd rice, rasam with rice, roti goes well with this curry. I served it with kuruma rice.
Storage: The curry can be refrigerated for a day.
Reheat:
Reheat in the microwave or roast the curry in a tawa with little oil added.
You may also try:
Substitutions:
You can make a similar curry using chopped elephant yam/suran, colocasia or yam/karunaikizhangu.
Ladies finger and brinjal can be prepared in a similar manner. Add a tbsp of tamarind extract while cooking.
Equipment required: Pressure cooker/pan, Kadai/pan.
Recipe:
 |
| Urulai Kara Curry |
A no onion no garlic potato roast.
Total Time taken: 45 minutes
No. of servings - 6
A normal spoon is used. measuring spoon is not used
Ingredients with measurements:
Potatoes(medium-sized) - 6 or 8
Spice powders:
Turmeric powder - 1/2 spoon
Red chilli powder - 2 spoon
Fine pink salt - to taste
Hing - 1/4 spoon
Tempering:
Sesame oil - a small ladleful.
Mustard seeds - 1/2 spoon
Urad dal - 1 spoon
Chana dal - 1spoon
Curry leaves -1 sprig
Directions:
1. Wash and pressure cook the potatoes.
2. Allow the pressure to settle down.
3. Deskin the potatoes and crumble them.
4. Heat oil in the pan add ingredients given under ' Tempering'.
5. When dals turn golden, add crumbled potatoes and spice powders.
6. Slowly mix cover and cook the potatoes for 5 minutes on medium flame.
Variation 2:
Spicy potato with onion, garlic and curry masala powder
Ingredients with measurements:
Potatoes(medium-sized) - 8/10
Spice powders:
Turmeric powder - 1/2 spoon
Red chilli powder - 2 spoon
Fine pink salt - to taste
Hing - 1/4 spoon
Curry masala powder - 1 tsp(optional).
Tempering:
Sesame oil - a small ladleful.
Mustard seeds - 1/2 spoon
Urad dal - 1 spoon
Chana dal - 1spoon
Curry leaves -1 sprig
Directions:
1. Wash and pressure cook the potatoes.
2. Allow the pressure to settle down.
3. Deskin the potatoes and crumble them.
4.. Take one medium-sized onion. Chop lengthwise,
6. Do the tempering, add chopped onions, crushed garlic, spice powders, curry masala powder(optional),
7.. Saute well till the raw smell disappears, add cooked and crumbled potatoes, toss evenly. Cover and cook in low flame for 6 or 10 minutes.
8.. Scrape the masala from the bottom and mix it with the potatoes.
9.. Serve with rice or bread.
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