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 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.