Urulai podi kari| Potato Roast with freshly ground spicemixture

Another weekend and another potato based sidedish 😬😬 If you follow me in instagram you know my obsession & love for potatoes & rice combo. Precisely why I cant follow a lowcarb diet 😂😂 . This Potato podi kari is inspired from the usual Brinjal Poriyal that my Amma makes at home. 

For today’s lunch I prepared this southindian style podi potta urulaikizhangu kari (potatoes prepared from freshly ground soice mixture) recipe as a sidedish for Vethakuzhambu, Rasam & Sadham ☺️ It tasted heavenly. Baby Potatoes works best however you can use normal potatoes too. 

Freshly ground spice powder is the key here. You can prepare it in large batches by increasing quantity of the ingredients mentioned under Spice Mix section below. Then add two tbsp of the powder while preparing dry subzi or roast using these vegetables (Brinjal, Ivygourd,Taro Root/Arbi,cauliflower or broccoli) The following measurement serves two

Print Recipe

Potato Roast

Course

lunch or dinner, main course

Cuisine

indian, south indian, tamil

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 4 Medium sized Potatoes
• 1 onion
• Few Curry leaves
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp Mustard Seeds
• 1/2 tsp urad dal
• 1 tbsp Oil

Ingredients for SpiceMix

• 1 tbsp Channa Dal
• 1/2 tbsp Fenugreek Seeds
• 3 tbsp Coriander Seeds
• 1 tsp Hing
• 2 Dried RedChilli
• 2 tbsp coconut
• 1/2 tsp Oil

Course lunch or dinner, main course Cuisine indian, south indian, tamil Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 4 Medium sized Potatoes 1 onion Few Curry leaves 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp Mustard Seeds 1/2 tsp urad dal 1 tbsp Oil Ingredients for SpiceMix 1 tbsp Channa Dal 1/2 tbsp Fenugreek Seeds 3 tbsp Coriander Seeds 1 tsp Hing 2 Dried RedChilli 2 tbsp coconut 1/2 tsp Oil

Instructions

1. In a frying pan add 1/2 tsp oil and add channa dal. Saute for a minute
2. Once it turns golden brown add methi seeds, dried red chilli, coriander seeds & hing. Saute for a minute
3. Add coconut and continue sauteing for 2-3 minutes
4. Once it is cooled down grind this to a coarse mixture
5. Pressure cook potatoes for upto 3 whistles. Make sure they are not overcooked
6. Peel the skin & chop the potatoes roughly
7. Heat oil in the frying pan
8. Add mustard seeds, urad dal. Let them crackle
9. Add curry leaves, finely chopped onions
10. Add salt, turmeric powder and saute in a medium flame until onions become translucent
11. Add Potatoes, freshly ground spice mixture and mix them well
12. In a low flame let the potatoes get cooked and absorb flavors
13. After 10 minutes turn off flame and serve it with Rice or Roti