Extremely simple but really delicious side dish recipe using potatoes and green peas – Urulai Kizhangu Kara Kari recipe with step-wise pictures.
Tell me who doesn’t love potatoes?! I for one absolutely love potatoes and truly believe that there isn’t a better vegetable in this world. Growing up, potato fry was an integral part of my life and now with adulting all that, I cant fool myself anymore but try other grown-up vegetables. But weekends are potatoes and I make them atleast once. I usually settle for my simplest potato fry to go with hot rice and sides like sambar, rasam or kuzhambu. Last Sunday, the husband asked for the Urulai Kizhangu Kara Kari, which is a staple in any wedding lunch or festival menu. Of course, I obliged and thought of sharing the recipe too.
I made this recipe for the first time almost 12-13years ago, learning from one of the neighbor aunties. This potato green peas curry is spicy and that’s why it is aptly called as Urulai Kizhangu Kara Kari. It goes really well with rasam, sambar and the best one is curd rice. It is optional to add green peas but they add a nice contrast both in color and texture. Just as any simple recipe, there are a number of variations to this recipe too but this is how we always make it at home.
How to make Urulai Kizhangu Kara Kari | Spicy Potato Green Peas Curry –
Detailed step-wise picture recipe of making Urulai Kizhangu Kara Kari | Spicy Potato Green Peas Curry –
In a heavy bottomed pan, heat oil. Add mustard seeds, cumin seeds, urad dal, chana dal and let them turn golden brown. Add asafoetida and fresh curry leaves.
Next add sliced onions and cook until they are translucent.
Add tomatoes and cook them until they start to get mushy on low flame.
At this stage, add red chilli powder, turmeric powder.
Cook everything until oil begins to ooze out from the edges.
Add boiled and cubed potato pieces.
Mix well and cook on low flame until the masala is well coated on the potatoes. Add salt as needed and mix well.
Add fresh green peas and continue to cook on low flame.
If the curry is very dry, add 1-2 tbsp of water and cook until the curry comes together. It should not be mashed but at the same time, potatoes should be soft well absorbed in the spicy masala.
Serve hot as a side dish for hot rice or even rotis.
- Adjust spices as per preference.
- I usually don’t add any coriander powder or garam masala powder – you can add if you wish.
- Green Peas are optional and this curry can be made with just potatoes too.
Reach out to me at email@example.com! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart