Urulaikizhangu Curry / Aloo Sabji / Potato Stir Fry

Potato/Aloo /Urulaikizhangu...the name itself is so special and mouthwatering. A versatile vegetable and everyone's favorite from kids to adults.
Here is a simple yet yummy stir fry to go well with any south indian sambar or kootu or tamarind based gravy like vethakolambu or milagu kuzhambu.
This is an awesome side dish for the ever comforting Rasam rice or Curd Rice.

Preparation Time : 5 mins
Cooking Time : 20 mins
Complexity : simple
Serves : 2-3


Ingredients
2-3 medium sized potatoes
1 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tsp mustard seeds
1/2 tsp udad dhall/ulutham paruppu
1/2 tsp channa dhall/kadalai paruppu/bengal gram
Few curry leaves/kadipatha/karvepillai
Pinch of asafoetida
Salt to taste

Method
  • Peel and cut the potatoes in small cubes and soak them in water until you are ready to cook 
    • .Soaking the potatoes in water prevents it from turning black and also helps in cooking easily.
  • In a kadai/ wok heat some oil and splutter the mustard seeds,udad dhall and chana dhall.
  • Add in the curry leaves,asafoetida,haldi and the diced potatoes after draining the water and saute well.
  • Add in the salt and chilli powder and toss again.
  • Sprinkle some water and cook with lid covered. 
  • Open the lid and saute  at regular intervals to prevent the potatoes from burning .
  • Sprinkle some water if you feel the potatoes are still uncooked .
  • If you take a piece of potato and press in between your fingers it should mash easily. This is the test to check if the potatoes are cooked.
  • Turn off the stove and garnish with fresh corriander and serve it for lunch,

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