Urulai Kizhangu Kara Curry Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and cut them into cubes.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add the boiled potato cubes and mix until they are coated with the spice mixture.
• STEP 8.Add water and simmer for 5-7 minutes until the curry thickens.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of coconut milk or grated coconut to the curry.
• If you prefer a thicker gravy, you can mash a few potato cubes while cooking.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.
• Serve the Urulai Kizhangu Kara Curry hot with steamed rice, roti, or dosa for a delicious meal.