Tamil style potato kara kari. How to make Potato Kara Kari , Potato Kara Curry Recipe. Tamilnadu Brahmin style recipe.
The first time I tried this kara kari, it was serendipity. I have never used besan (kadalai maavu) in potato fry I do at home until recently. The additional touch of besan gives the potato fry a new dimension that I have come to call as the “aloo bonda-ish” flavor that’s mind blowing. This idea for the besan in potato curry is from my friend Chitra Viswanathan. I think its a Tamil Brahmin thing of adding kadalai maavu in potato kara kari. This recipe is a keeper and I do it almost every week. Here are other potato recipes that might interest you. # POTATO FRY RECIPE, BABY POTATO FRY WITH PEPPER AND CURRY LEAVES # POTATO PORIYAL FRY, URULAI PORIYAL RECIPE # ANDHRA STYLE POTATO FRY – ALOO GADDA FRY # CHETTINAD URLAI ROAST, POTATO ROAST # CHETTINAD URULAI PATTANI ROAST – POTATO PEAS CURRY
Here is the video of how to do potato kara kari, urulai kara kari.
Wash and peel the potatoes. Dice the potatoes into small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and our star ingredient, besan . Mix well to combine. Set aside.
I like to cook the potatoes in a pressure cooker using the pot in pot method. Take a pressure cooker and add half a cup of water to the cooker. Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally. The potatoes usually cooks in 2-3 whistles but we are cooking for 4 whistles as we are cooking using the pot in pot method. Remember that we did not add any water to the potato bowl. The potato cooks perfectly in this method.
Note: After opening, try to eat a small piece and see if the potato is fully cooked. If not, cover and cook for a whistle more. Some variety of potatoes take longer to cook.
Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
Toss the potatoes for 10 minutes until well roasted.
Super delicious side dish is ready. Serve with sambar or rasam .
For steaming potatoes
- 4 potatoes, peeled and diced
- 1 teaspoon sambar powder
- 1 teaspoon chilli powder
- 2 sprigs curry leaves
- 3/4 teaspoon salt
- 2 tablespoon besan (kadalai maavu)
Other ingredients
- 2 tablespoon peanut oil
- 1/4 teaspoon mustard seeds
- Wash and peel the potatoes. Dice the potatoes to small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and besan. Mix well to combine. Set aside.
- Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally.
- Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
- Toss the potatoes for 10 minutes until well roasted.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For steaming potatoes
- 4 potatoes, peeled and diced
- 1 teaspoon sambar powder
- 1 teaspoon chilli powder
- 2 sprigs curry leaves
- 3/4 teaspoon salt
- 2 tablespoon besan (kadalai maavu)
Other ingredients
- 2 tablespoon peanut oil
- 1/4 teaspoon mustard seeds
- Wash and peel the potatoes. Dice the potatoes to small pieces. Mix the potatoes with sambar powder, chilli powder, curry leaves, salt and besan. Mix well to combine. Set aside.
- Place the potato bowl in the cooker and cover with a lid. Cook on a medium flame for 4 whistles. Remove from heat and wait for the pressure to settle naturally.
- Take a pan, preferably non-stick and add a tablespoon of oil to the pan. Heat the oil and add in the mustard seeds. Let the mustard seeds splutter. Add in the cooked potato mixture to the pan.
- Toss the potatoes for 10 minutes until well roasted.
- Serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/potato-kara-kari-potato-kara-curry-recipe/
Pori Urundai Recipe. Tamil nadu style pori urundai recipe. With step by step pictures and video. Video recipe. Pori Urundai for Karthigai Deepam.
Pori Urundai / Puffed Rice Balls must be a nostalgic treat for everyone. I am no different. Its one of my favorite treats till this day. There used to be a “pori kaarar” or the “puffed rice vendor” who would frequent the residential streets often. The pori made it for a snack with coffee atleast twice a week. My mom never made pori urundai. She always bought it from my “pori karar” as his pori urundais were legendary. It was fresh and it was so damn crunchy and delicious. The days of the pori karar are long gone but the memories of buying pori urundai standing beside my mom waiting for Rajendar anna (my pori karar) to pack the puffed rice balls in old newspaper cones are still so fresh. Here is my version of pori urundai.
The main thing in this recipe is to boil the jaggery to the correct stage. That’s the only step that makes for the success of the pori urundai.
Here is the video of how to do pori urundai (karthigai deepam special).
STEP BY STEP:
Boil quarter cup water in a pan. Add in the cardamom powder and dry ginger powder. Add in the jaggery and let it boil until the jaggery is completely melted.
Strain the melted jaggery mixture to remove any impurities and sand. Add it back to the pan and start boiling the mixture again.
The mixture will slowly start to get darker as it boils.
When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. Try gathering the mixture to form a ball. You should be able to form a nice firm ball (Refer the video above ). Once you reach this stage, remove the jaggery mixture from heat.
NOTE ON BOILING JAGGERY: Do not keep stirring the mixture with a spatula. Just use the handle of the pan to slightly move in a circular motion. (Refer Video) The mixture will be soupy at first. It will slowly become thick and syrupy. The jaggery will also turn into a dark amber colour. Once the firm ball stage is achieved, remove the pan from heat immediately. The jaggery will burn and will become bitter if boiled beyond this stage. CAUTION: The jaggery syrup is really hot. The skin might burn if it comes with direct contact.
Immediately add the jaggery mixture to the puffed rice (pori). Mix well with a spatula until thoroughly mixed. Take a small piece of the mixture and make into balls. Repeat with the remaining mixture and make balls. Set aside on a plate to cool. Do this fast before the mixture cools.
NOTE: If in case the mixture cools down and the pori is set, slightly microwave or warm it on the stove to loosen a bit.
STORING: Store in an airtight container. The pori urundais stays fresh for up to a week.
- 1/4 cup water
- 1/4 teaspoon dry ginger powder (sukku)
- 1/4 teaspoon cardamom powder
- 1 cup jaggery
- 4 cups puffed rice (pori)
- Boil quarter cup water in a pan. Add in the cardamom powder and dry ginger powder. Add in the jaggery and let it boil until the jaggery is completely melted. Strain the melted jaggery mixture to remove any impurities and sand. Add it back to the pan and start boiling the mixture again.
- When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. Try gathering the mixture to form a ball. You should be able to form a nice firm ball. Once you reach this stage, remove the jaggery mixture from heat.
- Immediately add the jaggery mixture to the puffed rice (pori). Mix well with a spatula until thoroughly mixed. Take a small piece of the mixture and make into balls. Repeat with the remaining mixture and make balls. Set aside on a plate to cool.
Notes
NOTE: If in case the mixture cools down and the pori is set, slightly microwave or warm it on the stove to loosen a bit.
STORING: Store in an airtight container. The pori urundais stays fresh for up to a week.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sweets
- Cuisine: Tamilnadu
