Recipes from Harushi

• Potato - 200 gms
• Shallots - 10
• Tomato - 1
• Sambar Powder - 1 tsp
• Chilli Powder - 1/2 tsp
• Coriander Powder - 1/4 tsp
• Turmeric Powder - 1/2 tsp
• Fennel Powder - 1/2 tsp
• Salt - 1/2 tsp

• Mustard seeds - 1/2 tsp
• Channa dal - 1 tsp
• Broken white Urad dal - 1/2 tsp
• Curry leaves - 1 string
• Coriander leaves - 2 strings
• Oil - 1/4 cup

Clean the Potato(Urulai kizhangu) in running water and pressure cook them for 3 whistle - about 15 min in high through medium flame.

Peef off the skin from the boiled potato in Step 1.
Chop it up in one mouthful sized pieces.

Now let us do the tempering.
Heat oil in a pan, add mustard seeds when it splatters add channa dal.
When it is about to change color add urad dal.
Wait till it turns golden brown.

Now add the thinly silced shallots and fry till golden brown.
Add chopped curry leaves, coriander leaves and tomato and cook until tomato turns soft.
Now add all the masala powder listed in the ingredients section and fry for a min.

Optionally you can add cashewnuts.

Add chopped potato from Step 2 along with salt and cook in medium flame till it gets all brown and a bit crispy.

Transfer to a bowl and serve hot for the lunch course.

Popular main dish to go with Potato masala fry includes:

Vegetarian main dish:
Sambar, Kulambu, Kuruma.
Propably Rasam is the best dish that goes with Potato masala fry because Rasam is a little bland when compared to Sambar/Kozhambu/Korma.

Other dishes with Potato as main ingredient:
Potato Podimas, Potato fry.

Other names/spelling variations of Potato masala fry:
Potato masala varuval, Orulaikizhangu masala varuval, Orulaikizhangu masala, Urulaikizhangu masala, Urulaikilangu masala, Urulai kilangu masala varuval, Urulai masala.

Leftover tips:
Leftover Potato masala fry made during lunch can be used as stuffing in Dosai for dinner.