Urulai Kizhangu Varuval | Potato Poriyal | Spicy Potato Fry

In a cast iron skillet heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal and as the dal turns golden brown, add generous pinch of asafoetida and few fresh curry leaves.
Next add 3 medium potatoes diced into small cubes (~1.5 cups). Stir fry for a couple of minutes on low flame.
Now add 1 teaspoon sambar powder, ¼ teaspoon turmeric powder and salt as needed.
Mix well and stir fry for a couple of minutes making sure not to burn the spice powders.
Next add about ¼ cup of water and mix it well. Keep it covered and cook on low flame for 4-5 mins.
When all the water has been evaporated, continue cooking and stir-frying. Don’t cover it with a lid.
In the next 5-6 mins, the starch from the potatoes and moisture starts to disappear. Continue stirring occasionally and cook on low flame.
As the potato cubes start to turn golden brown, continue cooking on low flame until there is no moisture and the potatoes start to crisp up.
As the potatoes turn golden, crispy and devoid of any moisture, without sticking to the pan – remove from heat.
Serve hot immediately with any variety rice, plain white rice with sambar, rasam or curd.