Potato fry/Urulai varuval is the most common accompaniment for rice in South India.From kids to adults, everyone loves this simple varuval. In my childhood days, potato is the only vegetable i used to eat without any complaints.
Next to potato podimas, this varuval is my favorite. Everyone have their own recipe for this varuval, here is my take on this delicious potato fry.
Procedure
Notes:
Potato Fry | Urualai Varuval
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Potato - 3
Onion - 1(medium size)
Garlic - 2(crushed)
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Salt - to taste
Curry leaves - few
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Potato - 3
Onion - 1(medium size)
Garlic - 2(crushed)
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Salt - to taste
Curry leaves - few
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Pressure cook the potatoes, peel the skin and cut into small pieces. Thinly slice the onions and crushed the garlic. Heat the non stick pan with oil,add mustard and urad dal, let the mustard splutter,then add the onions and curry leaves. Saute the onion till it becomes translucent.
Add the turmeric, red chili powder & salt to the cooked potatoes and mix well, add it in pan & mix well.
Keep the flame in medium and toss the pan frequently until the onions becomes dark brown and outside of the potatoes get slight brown color. Switch off the flame and it's ready to serve.
Tasty Urulai varuval is ready. Serve it with rice and sambar or with any variety rice. We had it with Puliyotharai and Curd Rice.
Related : How to make South Indian Sambar
- Cooking onions till becomes brown gives slight sweet taste to the dish.
- It's medium spicy.If you want extra spicy, saute 2 green chili along with onions.
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