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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.

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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.

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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
  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
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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
  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

Find it online : https://www.kannammacooks.com/potato-poriyal-fry/

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Matar Mushroom Masala, Peas Mushroom Masala.

Matar Mushroom Masala Makes an excellent side dish for roti and chapati. This recipe for peas and mushroom curry is sure a winner. With step by step pictures.

This is an excellent Matar Mushroom curry that goes well with roti or chapati. Mushrooms adds that earthiness to the gravy. Its lite, filling and dum-da-dum-dee-delicious. I use fresh peas in this recipe.

Here is how I do Matar Mushroom Masala.

Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.

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Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, mushrooms reduced to half the size and the mixture nice and brown.

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Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.

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Cover the pan with a lid and let the Matar Mushroom masala simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom. Repeat with me. Consistency should be semi-dry.

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Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove Matar Mushroom masala from heat and garnish with green chillies and coriander leaves. Serve Matar Mushroom masala hot with roti / chapati.

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  • 200 grams Mushrooms
  • 200 grams fresh Peas
  • 3 tablespoon Oil
  • 1 heaping teaspoon kasuri methi
  • 1 inch piece ginger, finely minced
  • 2 medium onion, finely chopped
  • 4 tomatoes
  • 1 teaspoon turmeric powder
  • 2 teaspoon pepper powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 cup milk
  1. Heat oil in a pan and add a heaping teaspoon of kasuri methi and finely minced ginger. Saute for a minute. Add in the chopped onions and fry for a minute to combine.
  2. Add in the washed, cleaned and diced mushrooms. Saute on medium flame for a good 10 minutes. The water from the mushrooms should get juiced down, reduced to half the size and the mixture nice and brown.
  3. Add in the peas, tomato puree, turmeric, pepper, cumin and salt. Mix everything to combine.
  4. Cover the pan with a lid and simmer on a low flame for 15-20 minutes until the mixture is semi-dry. Saute once in 5 minutes so the mixture doesn’t scorch at the bottom.
  5. Once the mixture is well cooked and semi-dry, remove the lid and add in half a cup of milk. Let it simmer on medium flame for 5 minutes. Remove from heat and garnish with green chillies and coriander leaves.
  6. Serve hot with roti / chapati.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side dish
  • Cuisine: North Indian
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