Urulaikilangu Kara Kari | Potato Kara Kari

 Urulaikilangu Kara Kari | Potato Kara Kari 

Potato Kara Kari

This urulaikilangu kara kari is a delicious traditional Tamil Nadu style varuval variety made with potatoes. For this recipe, the potatoes are first pressure cooked and then sautéed with onions, ginger, garlic, and masala spices. Traditionally we use sambar powder for this recipe but you can use plain chilli powder too. Moreover, instead of whole ginger and garlic, you can use ginger garlic paste. You can also add tomato if you like. This potato Kara Kari as it is locally called is a pretty straightforward dish and can be prepared very quickly. Check out how to make this yummy traditional urulaikilangu kara kari recipe below. 


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


👉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. 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


No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.