BM #115 : Week 4, Day 3
Theme : A-Z theme, Curries
Potato fry is a favorite with everyone. People might stay away from it for health reasons, but rarely because they don’t like the taste. And when it comes to pan frying potatoes, there are a hundred ways to do it. The spice combinations are endless.
My friend adds garlic powder which gives a unique aroma and taste to the curry. I don’t stock up garlic powder so I started adding a clove of garlic whenever I feel like it. I prepare this curry with only chili powder as the spice, but at times I add coriander powder too.
My mother used only her homemade sambar powder for this. When my mother in law was visiting us, she prepared this with her homemade rasam powder and I was amazed at the taste. I never thought you could use rasam powder for potato fry! But once I learnt this, I have to tell you that my rasam powder stock has decreased considerably. I use it not just for potatoes, but also to other veggies like Brinjal or any kind of Sundal.
My son loves potatoes with curd rice, so it’s a combination I prepare frequently. I always pack this for his lunch whenever he has a cricket match. It’s the perfect food combination in my opinion.
Read on for the recipe.
- 1 tablespoon oil
- 1 clove of garlic, minced – optional
- 2 teaspoon rasam powder*, adjust per taste
- 2 big potatoes, peeled and diced
- salt as needed
- Peel and dice the potatoes. Wash it well to remove the starch. Keep aside.
- Heat oil in a pan and add the minced garlic clove. Once it’s cooked, add the potatoes into the pan.
- Give it a mix to coat all the pieces with oil and add the rasam powder and salt. Now, mix again to evenly coat the spices. Keep the heat low to medium and let the potatoes roast slowly. Turn the pieces over in between to let all the sides cook evenly. Take care not to break the potatoes when doing this. If it sticks to the bottom of the pan, then add a little more oil.
- Turn off the heat once potatoes are cooked. Serve with curd rice or rice and sambar.
* you can substitute rasam powder with sambar powder or one teaspoon each of chili powder and coriander powder.
6 thoughts on “Urulakizhangu fry”
I also prepare it the same way but I also add little jeera and roasted white til to it. My daughter’s favourite dish
Potato anyway can be gobbled up by me! The beauty of this humble carb is that it soaks up anything added to it – even just turmeric and red chilli powder! I can get the aroma of that garlic and that rasam powder… Such an amazing combination with thayir saadam, no doubt! Though we always make rasam from scratch, I have always been tempted to pick up a pack and try making rasam with it…
Potatoes are a favourite with me..and the idea of using rasam powder is great, though I use sambar powder for a few dry side dishes, never rasam..let me give it a try. I do stock garlic powder and it actually does wonders, of course, the fresh garlic has its own flavour.
I am curious about your rasam powder. We don’t use any rasam powder. Our daily rasam is only pepper and cumin rasam. So yes I have made these potato roast with that powder and found it very delicious. As you say, we can use any spice powder to cook this and it turns out so good!..Delicious urulai for U!