Potato Poriyal Fry, Urulai Poriyal Recipe

Potato Poriyal Fry, Urulai Poriyal Recipe.

South Indian Tamilnadu style potato poriyal fry recipe with step by step pictures. Nicely roasted and spicy. Perfect potato for rasam, sambar or curd rice.

Potatoes have to be the ultimate comfort food. I have not come across someone who does not like potatoes. This potato poriyal is a south indian comfort food. I can eat Potato Poriyal everyday. My family loves Potato Poriyal. “My idea of heaven is a great big baked potato fry and someone to share it with.” –Oprah. This Potato Poriyal dish is the simplest but bursting with flavor. Potatoes are sauteed and roasted on a low flame for a long period of time so it roasts and caramelizes and transforms into an excellent side dish. I make this fry in a nonstick pan. Here is how I do Potato Poriyal.

Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.

Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve Potato Poriyal with rice.

Potato Poriyal Fry

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South Indian Tamilnadu style potato poriyal fry recipe. Nicely roasted and spicy. Perfect potato for rasam, sambar or curd rice.

• Total Time: 45 mins
• Yield: 6 1x

Ingredients

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• 6 medium size Potatoes
• 3 tablespoon Oil
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon Urad dal
• 1/2 teaspoon Cumin seeds
• 2 Dried red chilli
• 2 sprigs Curry leaves
• 5 cloves Garlic, minced
• 2 medium sized Onions, chopped
• 1 teaspoon Salt
• 2 teaspoon Sambar powder
• 1 teaspoon Turmeric
• 1/4 teaspoon Asafoetida

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Instructions

1. Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.
2. Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Side Dish
• Cuisine: South Indian