Chennai Potato Varuval | Urulai Varuval | Potato recipes

This Chennai Potato Varuval recipe is sent to me by a reader/friend/follower from g+. The original recipe is from chef Damu. It tasted good, when I had with pepper rasam. It is not much spicy also and my lo also loved it. 

Some other Potato recipes for you to check
Spicy Potato Roast
Simple Potato Fry
Potato Poriyal
Potato Pulao
Urulai kizhangu Kuruma

Chennai Potato Varuval

Preparation time: 15 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Boiled Potato - 3 medium sized 

Onion - 1 chopped finely 

Garlic - 4 to 5 cloves chopped finely 

Fennel seeds - 1/2 tsp

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/5 tsp

Salt as per taste 

Green chilli - 1 chopped finely 

Curry leaves - 1 spring 

Lemon juice - 2 tsp ( from half a lemon)

Fried gram dal powder / - 1 tbsp

(Pottukadalai maavu)

Coriander leaves for garnishing

Method

1. Boil the potato. Cut into cubes and keep it ready. Prepare the pottukadalai powder ( fried gram dal powder ) and keep it ready. In a kadai, add oil and when it is hot, add the fennel seeds, curry leaves. Add the green chilli and onion and fry till onion are translucent. 

2. Add the ginger garlic paste and fry till raw smell goes off. Add in the potato pieces. 

3. Add the turmeric powder, chilli powder, salt, coriander powder and chopped garlic. Sauté them till the powders are cooked and well coated with the potato. Add in the lemon juice. 

4. Add in the pottukadalai powder and mix well. Finally garnish with coriander leaves and serve. 

5. Yummy chennai potato curry is ready. 

Tags:chennai potato varuval, potato varuval, chennai potato curry, Urulai varuval, Urulaikizhangu varuval,

How to make Potato Pulao | Lunch box recipes | Easy Pulao Recipes

I always love Pulao and try different Pulao by changing the veggies. I love the smell of basmati rice cooked in mild spiciness but with great aroma and unbeatable taste. My kid is a potato lover and asked me to try this Potato Pulao. Even my little one ate as this is very mild in spiciness. You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

How to make Potato Pulao

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: North Indian

Ingredients
Basmathi rice - 2 cups
Potato - 3 (Cut into small cubes)
Green Peas - 1/4 cup (optional)
Onion - 1 (chopped nicely)
Ginger Garlic Paste - 1 tsp
Green Chillies - 2 (slit into half - lengthwise)
Cumin seeds - 1/5 tsp
Cloves - 4
Cinnamon stick - 1
Cardomom - 1
Bay leaf - 1
Mint leaves - 1/4 cup (optional)
Coriander leaves - 1/4 cup (optional)
Water - 3 cups
Oil - 2 tbsp
Ghee - 1 tbsp
Cashews - few (optional)
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash the potato and green peas and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the potato now and saute for 5 to 7 min(Do not skip this). This is done, so that, it gets cooked perfectly. Add in the peas and fry for a min. 

4. Add the water and when it starts boiling, add the rice. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Potato Pulao with Paneer Butter Masala.

Tasty and Easy Potato Pulao is ready... I had it with Paneer Butter Masala...

Notes:
1. Always saute the potato for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

Tags: Indian Style Potato Pulao, Potato Pulao, Potato Pulav, Potato Pulao Recipes, Pulao Recipes, Pulav Recipes, Potato Recipes, Potato Pulao step by step, North Indian Recipes, How to make Potato Pulao, Healthy Potato Pulao, How to prepare Potato Pulao, Potato Pulao in Indian Style, How to make Potato Pulao in Indian Style, How to make South Indian Potato Pulao, Indian Potato Pulao, Lunch box recipes, One pot meals, Vareity Pulao recipes, healthy Pulao recipes

How to make Spicy Potato Roast | Urulai Varuval | Spicy Aloo Roast | Side Dish for Rice | Potato Recipes

Spicy Potato Roast / Urulai Varuval / Aloo Roast is one of the dish, which I never say no. I love anything and everything made up of potatoes. This roast is the one which I used to make it often but somehow could not click pictures and post it. This is really a spicy dish if you follow the same measurements but I feel when taken with any rasam sadam or curd rice, the spiciness is still ok.  If you want less spicy reduce the measurement as per ur taste buds. Now to the recipe of Spicy Potato Roast / Aloo Roast / Urulai Varuval.

You can also check other potato recipes
Dry Potato Fry
Potato Masala
Potato Poriyal
Potato Stew
Potato kurma
Potato Peas Pulav

Ingredients 

• Potato - 4 (medium sized)
• Rice flour - 2 tbsp
• Chilli power - 2 tsp 
• Coriander powder - 1.5 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/5 tsp
• Garam masala - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Salt - 1/2 tap or as per taste
• Oil - 3 tsp

Method

1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.

2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.
3. Mix all the powders and keep it aside.br />

4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.

5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.

6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.

Notes:

1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly. 

2. Do not add any water in this procedure. You should cook the potatoes well but don't make it very soft. 

Potato Poriyal

Potato - Who will say no to this... either it is a chips, masala, fry, poriyal, etc etc... everyone loves it in one or other way definitely... and I am not exceptional to it....

Ingredients

• Potato - 3 (Boiled and peeled)
• Onion - 1 (chopped medium size)
• Mustard seeds - 1/5th tsp
• Urud dal/Black gram dal - 1/2 tsp
• Curry leaves - few
• Turmeric powder - 2 pinches
• Chilli Powder - 2 tsp
• Coriander Powder - 1/4 tsp
• Salt - as per the taste
• Oil - 1-2 tsp

Method

• Boil and peel the potatoes and cut into medium cube sizes.
• In Kadai or wok, add oil.
• When it is hot, add mustard seeds, urud dal and curry leaves.
• Fry for a minute.

• Add in the onions and salt.
• When onions becomes soft or translucent, add the potatoes.
• Add in the chilli powder, turmeric powder and coriander powder.
• Check for the salt and if needed add some more. 
• No need to add any water. 

• When the masala is cooked along with potato, switch off and serve hot with any kind of dish or eat as it is as I do..... 

PaavBhaji

Ingredients

• Potato - 2 (medium sized)
• Cauliflower - 1/2 cup
• Carrot - 1/2 cup
• Corn - 1/4 cup
• Peas - 1/2 cup
• Beans - 1/2 cup
• Tomato - 2
• Green chillies - 1
• Ginger Garlic Paste - 1 tsp
• Turmeric Powder - 2 pinch
• Red Chilli powder - 1/2 tsp
• Fennel Seeds - 1/4 tsp
• Salt - as per taste
• Paav Bhaji Masala - 1 to 1.5 tsp
• Bun - 4,
• Butter - 2 tsp (i used salted itself)
• Oil - 2 tsp
• Cilantro - 1/2 cup or handful
• Lemon Juice - 1 tsp

  

Method

• Peel the potato and slice it.
• Now boil all the vegetables in a pan with enough water such that, the vegetables gets cooked and becomes soft.

 

• The vegetables must be soft, so that they can be mashed well.
• MeanWhile, in a flat bottomed pan, add the oil, tomatoes, green chillies, ginger garlic paste, fennel seeds and saute until the tomatoes becomes tender.

 

• Now add the mashed vegetables, cilantro (save 2 tsp of cilantro for garnishing), chilli powder, turmeric powder, salt and again mash and mix them well with the spatula.
• Add the 1.5 tsp of butter and if the gravy becomes thick, add small amount of water.

 

• Add the paav bhaji masala and mix for another minute.
• Add the lemon juice and switch off the stove.
• Cut the buns into half and toast them in the tawa with the remaining butter.

 

• Serve hot the paav bhaji garnishing with cilantro.



Notes

• Instead of paav bhaji masala, garam masala can also be added.
• Concentrate on spiciness, since we use the ginger garlic paste, chillies, and chilli powder. Adjust according to your taste.