Potato (Urulai kazhangu in tamil) is the first thing that comes to my mind when I think of “Comfort food”. Mashed, fried, sautéed boiled or baked! Does it really matter? Just thinking about it makes me want to cook. I think it’s one of the most versatile vegetables that can handle any kind of spice. I usually use the red ones or the russet potatoes for most of my cooking that involves sautéing and frying. But I use the Yukon gold variety if my dish requires mashing or baking.
This recipe is one of my mom’s creations. Typically, the south Indian dry potato curry is prepared with just chili powder and salt but this recipe calls for tamarind that gives it a nice tangy sour flavor and blends perfectly with the potato.
Serving size: 2-3
Potato – 1 pound (either red or russet)
Onion – 1 large
Tamarind – 1 small lemon size (If you use concentrate then add 1 ½ tbsp)
Red Chili – 4-5 pieces
Mustard seeds- 1 tsp
Urad dal( Split black gram) – 1 tsp
Turmeric – ½ tsp
Cooking oil – 2 tsps (sunflower or gingelly or vegetable or canola)
1. Grind tamarind, onion and all the red chilies into a coarse paste.
2. In a Sauté pan add 2 tsps of oil and add mustard seeds and urad dal.
2.As soon as the seeds start splattering and the dal turns brown, add the ground paste and cook it for a few minutes. Add salt and turmeric.
3.Add chopped potato into it and cook till it turns golden brown. (Initially it’s important to cover the pan with a lid to allow the potato to get cooked. But once it’s done its better to uncover the pan and roast it well)
Serve it with rice or roti!