Urulaikilangu Kara Kari | Potato Kara Kari 

Urulaikilangu Kara Kari is a traditional Tamil Nadu-style varuval (dry curry) made with potatoes cooked in a medley of spices. This dish is a delightful combination of simplicity and robust flavors, making it a staple in many Tamil households.

The recipe begins with pressure-cooked potatoes, ensuring they are soft yet firm enough to hold their shape. These are then sautéed with onions, ginger, garlic, and an aromatic mix of spices. While sambar powder adds a quintessential Tamil flavor, you can easily substitute it with plain chili powder if that’s more convenient. For a richer taste, freshly ground ginger and garlic can be replaced with store-bought ginger-garlic paste, and even tomatoes can be added for a tangy twist.

What makes Urulaikilangu Kara Kari stand out is its versatility. It pairs beautifully with hot steamed rice, sambar, or rasam, but it’s equally satisfying as a side dish with chapati or dosa. The recipe is straightforward and quick, making it an ideal choice for busy weekdays or when you’re craving something comforting yet packed with flavor.

In this blog post, I’ll guide you through the steps to make this traditional Tamil Nadu favorite. Whether you’re a fan of authentic South Indian flavours or just looking for an easy and delicious potato recipe, this dish is sure to become a regular in your kitchen.

Ingredients 

Potato -1/2 kg

Onion-2 nos chopped 

Garlic -4 nos chopped finely 

Ginger -1 inch piece  chopped finely 

Sambar powder -2-3 Tsps 

Coriander powder -2 Tsps 

Turmeric powder -1/2 Tsp 

Mustard seeds -1/2 Tsp 

Urad dal -1 Tsp 

Cumin seeds -1/2 Tsp 

Fennel seeds -1/2 Tsp 

Asafoetida a pinch

Salt to taste 

Curry leaves and coriander leaves few

Oil-2-3 Tbsps 

Recipe Video

Method 

👉Wash and peel the skin of the potato and cut to random cubes and keep them soaked in water until use.

👉Add the potatoes in a pressure cooker after draining the water. Add fresh water until they are completely covered. Add turmeric powder. Pressure cook for 3 whistles switch off the gas and allow the pressure to subside completely. Drain the water and set the potatoes aside.

👉Meanwhile in a kadai heat oil add mustard seeds, urad dal, curry leaves, cumin seeds, fennel seeds and allow it to splutter. Next, add garlic and ginger and sauté well. 

👉Now add onions and sauté until they are 3/4 th cooked. 

👉Add sambar powder, coriander powder, asafoetida and required salt mix well and sauté in medium flame for a few seconds. 

👉Add the cooked potatoes and mix well and slightly mash them.

👉Continue to sauté for 2-4 minutes and then switch off the gas. 

👉Garnish with coriander leaves and serve.

Preparation Time -20 mins

Serves-4